(Eggless & Low Sugar)
Craving something peanut buttery, soft, and sweet—but want to stay on track? This single-serve powdered peanut butter cookie has all the nostalgic flavor of a classic peanut butter cookie, but it’s lighter, lower in sugar, and made without eggs or complicated prep. Perfect for a quick treat with a protein boost!
💛 Why You’ll Love It:
- Just the right size for a satisfying treat without overdoing it
- Made with powdered peanut butter for fewer calories and great flavor
- No eggs, no chill time, no fuss
- Ready in minutes—microwave, air fry, or bake it!
🛒 Ingredients (Makes 1 soft cookie)
- 2 tbsp powdered peanut butter (like PB2 or PBfit)
- 1 tbsp all-purpose flour or oat flour
- 1–1½ tsp neutral oil (like avocado)
- 1 tbsp water or preferred milk
- 1½ tsp sweetener of choice (erythritol, stevia, monk fruit, or regular sugar—or a mix)
- ¼ tsp vanilla extract
- Pinch of salt
Optional Add-ins:
- ½ tsp mini chocolate chips, or peanut butter chips
- Pinch of cinnamon
- Extra PB2 sprinkled on top
🥄 Instructions
- Mix it up:
In a small bowl, stir together the powdered peanut butter, flour, sweetener, and salt. Add oil, water or milk, and vanilla extract. Mix until a soft dough forms. If it’s too dry, add a few more drops of water. - Shape your cookie:
Roll into a ball and flatten slightly on a parchment-lined baking surface or microwave-safe plate. - Cook your way:
- Microwave: 35–45 seconds. Let cool for 1–2 minutes to firm up.
- Air fryer: 325ºF for 4–5 minutes until golden around the edges.
- Oven: Bake at 350ºF for 6–8 minutes until lightly set.
- Cool & enjoy:
Let it sit for a couple minutes before digging in—it firms up as it cools!
🔄 Substitutions & Tips
- Flour: Oat flour keeps it soft; AP flour makes it slightly chewier.
- Sweeteners: Use what you love! A mix of sugar and sweetener works great for balance.
- Make oat flour: Blend ~3 tbsp rolled oats into a fine powder to yield ¼ cup—store extra in a jar.