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Vanilla Peanut Butter Cookies
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5 from 9 votes

Peanut Butter Powder Cookies Recipe

PB2 Madagascar Vanilla Powdered Peanut Butter is the main ingredient in these easy to make, powdered peanut cookies. They are the perfect, protein-packed treat for Santa, and can be made with vanilla bean icing or without.
Prep Time5 mins
Cook Time9 mins
Total Time14 mins
Course: Snack
Cuisine: American
Keyword: Flourless Peanut Butter Cookies, Powdered peanut butter cookie, Powdered peanut butter cookies, Protein peanut butter cookies
Servings: 16 cookies
Calories: 69cal
Author: Amy Desrosiers
Cost: $7


  • baking sheet


  • 1 cup PB2 Madagascar Vanilla Powdered Peanut Butter
  • 1 egg white do not use the yolk
  • 2 tbsps. brown sugar *You can sub in Sukrin Gold or a brown sugar substitute if you want.
  • 1/2 cup nonfat yogurt plain, regular variety or Greek
  • 1/8 tsp salt (just a pinch)
  • 1 cup Old Fashioned Rolled Oats

Optional Vanilla Bean Icing


  • Preheat oven to 350 degrees Fahrenheit.
  • Line a standard baking sheet with parchment paper.
  • Add the PB2, egg white, salt, sugar, and yogurt to a large bowl; mix.
    Powdered PB2 Peanut butter cookies
  • Fold in the oats and mix to combine.
    Peanut Butter Oat Cookies
  • Form teaspoon-sized balls (should make 16) and place them on the baking sheet about 1 inch apart. These do not spread.
    Oats and Peanut butter Powder
  • Once all the balls are formed, gently press a fork into the cookies crosshatch style to flatten.
    PB2 Peanut butter cookies
  • Bake for 9 minutes at 350.
    Peanut Butter Cookies
  • Allow cookies to cool before optionally icing them.


  • Add powdered sugar, water, and vanilla bean paste to a small bowl.
  • Mix until thick and creamy.
  • Spoon about 1/2 tsp on each cookie.
    Vanilla Peanut Butter Cookies
  • Allow cookie icing to harden for about 15 minutes.


Nutritional facts may vary and are based one 1 iced cookie. If you are watching your sugar, skip this step. They are not overly sweet, but sweet enough to curb your cravings. 
How to Store These Cookies 
Store these cookies in an airtight container for up to 3 days for best taste.
You may add in 1/4 cup chocolate chips to the recipe. 
You can use original PB2, or Cocoa PB2 in this recipe. 
I have only made these cookies according to the instructions and do not know if you can sub in other ingredients besides those listed above. 


Serving: 1cookie | Calories: 69cal | Carbohydrates: 12g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 57mg | Potassium: 43mg | Fiber: 2g | Sugar: 7g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg