Whether you’re trying to eat a bit healthier or just meet your protein needs, these High-Fiber, High-Protein PB2 Peanut Butter Cookies are one of the easiest ways to dunk your macros in hot coffee.
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The recipe makes roughly 12 cookies, so cut or double the recipe as needed. Each cookie has about 95 calories per serving, five grams of protein and three grams of fiber. These stats can change slightly depending on which milk you use, but you get the idea.
Ingredients
- 1 cup PB2 powder
- 1/2 cup oat flour
- 1/4 cup almond flour
- 1/2 cup coconut sugar (we love this one because it’s cheap and has a lower glycemic index score than typical table sugar or similar substitutes)
- 1/4 cup ground flaxseed
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsweetened applesauce
- 1/4 cup almond milk (or milk of choice, we also like coconut milk and regular cow’s milk here)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine PB2 powder, oat flour, almond flour, coconut sugar, ground flaxseed, baking powder and salt. (All your dry ingredients)
- Add your wet ingredients. Stir in applesauce, almond milk and vanilla extract until fully incorporated. The dough will be slightly sticky but firm enough to roll into balls.
- Scoop roughly 1.5 tablespoons of dough, roll into balls and place on the parchment-lined baking sheet. Flatten slightly with the back of a fork to make the classic crisscross pattern (this is part of the homemade cookie charm but also allows proper heat distribution, so don’t skip this step).
- Bake for 10–12 minutes or until the cookie edges are slightly golden. Let your cookies cool for 5 minutes on the tray and then transfer to a wire rack to cool completely if you’d like. Or just heat them hot.
High-Fiber, High-Protein PB2 Peanut Butter Cookies
Ingredients
- 1 cup PB2 powder
- 1/2 cup oat flour
- 1/4 cup almond flour
- 1/2 cup coconut sugar
- 1/4 cup ground flaxseed
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsweetened applesauce
- 1/4 cup almond milk (or milk of choice, we also like coconut milk and regular cow's milk here)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine PB2 powder, oat flour, almond flour, coconut sugar, ground flaxseed, baking powder and salt. (All your dry ingredients)
- Add your wet ingredients. Stir in applesauce, almond milk and vanilla extract until fully incorporated. The dough will be slightly sticky but firm enough to roll into balls.
- Scoop roughly 1.5 tablespoons of dough, roll into balls and place on the parchment-lined baking sheet. Flatten slightly with the back of a fork to make the classic crisscross pattern (this is part of the homemade cookie charm but also allows proper heat distribution, so don't skip this step).
- Bake for 10–12 minutes or until the cookie edges are slightly golden. Let your cookies cool for 5 minutes on the tray and then transfer to a wire rack to cool completely if you'd like. Or just heat them hot.
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