Tuesday, September 1, 2015

Plant based PB2 Peanut Butter Cookie Recipe for the plant based sweet tooth

The trick to keeping the fat level low in these cookies is to use PB2 powder and make the cookies small. The icing on top is important to intensify the flavor.
This recipe will make 18 small cookies.
Plant based peanut butter cookies

Preheat oven to 350 degrees (f).


4 ounces unsweetened applesauce
5 tablespoons date sugar
3/4 cup PB2 peanut butter powder
1/2 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tbsp egg replacement powder plus 2 tbsp water, beat until frothy
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Raw sugar for rolling, plus a dash of salt

Stir all ingredients together until just combined, don't over mix.
Roll each rounded spoonful of dough in a plate of sugar (add a dash of salt to the sugar before rolling). Bake 10 minutes, cool on wire rack. Drizzle with icing.

PB2 Icing Recipe
5 teaspoons powdered sugar
5 teaspoons PB2 powder
1 1/2 teaspoons soy creamer or non-dairy milk (or more if needed for smooth consistency)

This recipe make about 16 cookies this size, flattened with fork dipped in flour.


  1. This recipe sounds amazing! Now tell me the truth--would you make them again? Is it worth the cooking time. I do swear by PB2.

    1. You know, I posted an answer to your comment the day you made it—but I don't see it now.
      I have made these several times. They don't take very long to make, unfortunately they disappear just about as fast.