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Peanut Butter Powder Cookies (PB2 Cookies) Two Ways!
By Lori Rasmussen · myquietkitchen.com
Makes 24 cookies (12 of each variety)
| prepPreheat oven to 350°F / 175°C | ||||||
| prepLine baking sheet with parchment paper or silicone mat | ||||||
| ½ cup / 120 g mashed ripe banana | Mash banana, mix with peanut butter & syrup | Stir in oats, peanut butter powder & salt | Fold in raisins or chocolate chips if using | Form into 12 cookies, ½-inch thick, 2¼ in diameter | Bake 350°F / 175°C, 11–13 min until golden | Cool both batches on baking sheet |
| 2 tablespoons creamy peanut butter | ||||||
| ⅓ cup / 80 ml maple syrup | ||||||
| 1½ cups / 150 g rolled oats | ||||||
| ¾ cup / 85 g peanut butter powder, such as PB2 Pure | ||||||
| ⅛ teaspoon fine sea salt | ||||||
| ¼ cup / 40 g raisins, optional (or 3–4 Tbsp chocolate chips) | ||||||
| ¾ cup / 90 g fine blanched almond flour | Whisk almond flour, peanut butter powder & salt | Add maple syrup & vanilla, mix until uniform | Roll into 12 balls, place 3 inches apart | Fork criss-cross pattern, dip fork in sugar | Bake 350°F / 175°C, 10–12 min until golden | |
| ¾ cup / 85 g peanut butter powder | ||||||
| ¼ teaspoon sea salt | ||||||
| ⅓ cup / 80 ml maple syrup | ||||||
| 1 teaspoon vanilla extract | ||||||
| 1 tsp granulated sugar (to coat fork) | ||||||
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