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3 Ingredient PB2 Protein Peanut Butter Cookies (38 calories, Low Carb & Low Fat!)

No flour, oil, butters, low carb AND only 38 calories… These gluten-free cookies are so chewy and rich— perfect for satisfying peanut butter cravings! If you have any powdered peanut butter like PB2 at home you’ll definitely need to try this!

{Low Fat, Low Calorie, Small Batch, 3 ingredient, High Protein, Dairy-Free, Gluten-Free, low carb, FODMAP}

You guys! I am so excited to share another PB2 recipe with you🥰

These peanut butter cookies are so impossibly delicious and macro-friendly! Each 38 calorie cookie contains over 4 grams of protein and only 0.8 grams of sugar! Did I mention that the cookie batter tastes like a Snickers bar? I KNOW. You are so very welcome!

Here’s what Ashely from Yummly thought:

Here’s what you’ll need:

  1. powdered peanut butter (I used Bell Plantation’s PB2 but PBFit is great too!)
  2. baking sweetener of choice
  3. one egg

Before we dive in, I really want to thank all of you for helping me reach over 130 Pins on my 90 Calorie Healthy Pumpkin Banana Bread AND for sharing pictures of YOUR Butterless Fluffy Buttermilk Pancakes for Two!

Also sending all my love to Jackson on Yummly for trying my 50 Calorie Vegan Chocolate Banana Bread Bites … your comment made my day, thank you❤️

Honestly, I still can’t believe people are making my recipes! So crazy! Anyways, onto the recipe 🙂

3 Ingredient PB2 Protein Peanut Butter Cookies by imheatherr. Healthy powdered peanut butter baking recipe with Bell Plantation's PB2. Low calorie, low carb, high protein and only 3 ingredients!
I do love a glossy finish 🙂

Pin this before you forget!

*Full macros and nutrient info beneath directions!*

Yield: 11 large cookies

3 Ingredient PB2 Protein Peanut Butter Cookies

3 Ingredient PB2 Protein Peanut Butter Cookies

Out of powdered peanut butter? Replace the ⅔ cup of peanut butter powder and ⅓ cup of water in Step 2 with 1 cup of peanut butter.

Prep Time 10 minutes
Cook Time 12 minutes
Additional Time 5 minutes
Total Time 27 minutes


  • 1 cup peanut butter OR ⅔ cup peanut butter powder + ⅓ cup water
  • ½ cup baking sweetener
  • 1 egg
  • ½ cup peanut butter powder
  • pinch of salt


  1. Preheat your conventional oven to 350°F or 180°C. Line a baking tray with parchment paper.
  2. Add in ⅔ cup peanut butter powder to a medium-sized bowl and gradually incorporate ⅓ cup of water, avoiding lumps. It should become a thick paste. Alternatively, just use 1 cup of regular peanut butter.
  3. Mix in your sweetener of choice and a pinch of salt, keep mixing until it looks smooth, thick, and glossy. Enjoy a big spoonful. This is NOT optional 😉
  4. Mix in one egg, the mixture should be quite runny but still smooth and glossy.
  5. Sift in the remaining ½ cup of peanut butter powder. Or mix it in and AVOID LUMPS AT ALL COST! It looks similar to your batter before the egg is added but makes a huge difference (trust me, I've tried 😂)
  6. Spoon heaped tablespoons of cookie batter onto your lined baking tray and bake for 10 - 13 minutes. The cookies will be slightly soft, but they'll harden up beautifully in the fridge.
  7. Let cool on a baking rack for 5 minutes (and refrigerate for at least 1 hour if it is the full PB2 version). Enjoy!


my favourite mix-ins: chopped chocolate, peanut butter chips and dried cranberries!

*replace 1/3 water with oil/butter if you're looking for a gooier and more flavorful cookie😘

Nutrition Information



Serving Size

1 cookie

Amount Per ServingCalories 38Total Fat 1.5gSaturated Fat 0.1gTrans Fat 0gUnsaturated Fat 1.4gCholesterol 15mgSodium 74mgCarbohydrates 3.7gFiber 1.5gSugar 0.8gProtein 4.1g

your reviews:

Happy baking!

37 thoughts on “3 Ingredient PB2 Protein Peanut Butter Cookies (38 calories, Low Carb & Low Fat!)”

  1. I made a larger batch by adding puréed pumpkin, and rolled oats; substituted Quest PB protein powder for 1/2 of the 2nd powdered peanut butter ingredient, and added vanilla. Also added abt 1 tbsp avocado oil. Great tasting recipe and easy because all the ingredients are always in my pantry or fridge. thanks very much!!!

    1. Wow! I’ll have to test out your pumpkin version on the blog sometime, that sounds delish! Thanks for sharing Linda 🥰

      P.S. I’d love to feature your twist on these cookies, so if you have any pictures feel free to share them through Pinterest here 😊

  2. This recipe didn’t work for me. I followed the recipe, but the egg was way too strong; I couldn’t taste the peanut butter.

    1. Oh no, so sorry it didn’t work out for you Annie 🙁
      Now that you mention an eggy taste, the eggs I buy are from a local farmer and relatively small, maybe that’s why (I will make note of that in future recipes, thank you!)

      P.S. I will update this recipe ASAP so it will taste more flavourful (still have a couple more essays to write, *sigh* #highschoollife)… this recipe was developed during my low fat phase and honestly it tastes soooo much better with peanut butter added! I haven’t measured it out but adding around 1/3 cup of peanut butter would probably do the trick, but I’ll get back to you after I test out the exact measurements!

    1. Aww thanks Meelanie! I used Lakanto’s Monkfruit Sweetener (a blend of monkfruit and erythritol), but other granulated sweeteners e.g. Swerve, regular sugar would work fine too ❤️
      P.S. If you don’t mind some extra calories, I highly recommend swapping out the 2/3 cup of PB2 and 1/3 cup of water for 2/3 cup of peanut butter! I was in my low fat phase developing this and a little fat, even 2 tbsp of oil or butter goes a long way 😂 😂

    1. Hi Kim, as long as your PB powder is free of added sugar (Sugar-Free PBFit powder or PB2 Pure are great options) the cookies will be keto-friendly. I’d replace the ⅔ cup of peanut butter powder and ⅓ cup of water in Step 2 with 1 cup of nut butter… healthy fats are super important in a keto diet and this modification will drastically improve the texture too! Let me know how it turns out ❤️

      P.S. If you could spare the time, I’d love to hear your thoughts on my keto protein pancake recipe here ! They’re delish topped with PB 😉

    1. Hi Jennifer, thanks for popping by 🙂
      I’d suggest 1 cup of peanut butter + ½ cup powdered peanut butter + ½ cup baking sweetener + a chia egg using ground powder (1 tbsp powdered chia seeds mixed with 2.5 tbsp water). Let me know how it goes 🙂

    2. I noticed salt is in the ingredients but not the steps. I noticed this AFTER I baked them 😂. I hope they turn out.

      1. omg thanks for pointing that out Nichole! It shouldn’t have affected the cookies too much, how did you find them?

    1. Hi Matina, so nice having you here! Unless you’re not using a pastureised/flax egg, enjoying a spoonful or two of cookie dough is completely safe and won’t affect the bake, but you’ll end up with one less cookie/ a smaller batch of cookies. Hope that helped ❤️

  3. I made these last month and used chocolate PB2 powder. I didn’t use a sweetener. They didn’t turn out well. Very dense and I wasn’t sure if maybe I should have baked longer. They looked done. Any suggestions or tips? I want to make them again

        1. Hmm, regular sugar shouldn’t have affected the bake. However, the full PB2 version is slightly drier and denser than the alternative version, so I’d suggest folding in 2 to 3 whipped egg whites (whipped into stiff peaks, like how you’d make meringues) into the batter after step 5 for a lighter cookie💖

  4. Thank you so much for the recipe, the cookies are delicious. Instead of using water, I use coconut oil and peanut butter powder. After one hour in the fridge, my cookies broke easily and I’m wondering if you have any suggestions to fix that for next time.

    1. Ah my bad Khanh, refrigeration is only needed for the low-fat version, I will clarify in the recipe right away (refrigeration might’ve reduced the moisture content in your cookies!) However, given your replacement with coconut oil, I would add 1 to 2 tbsp of pumpkin puree (cream cheese, yoghurt, banana is okay too) OR 1 egg yolk PLUS 1 extra tablespoon of sweetener for a softer, fluffier and moister cookie… lots of options hehe I wasn’t sure what ingredients you have on hand 😂
      Thanks for stopping by, do leave an update on how it turns out (✿◠‿◠)*:・゚✧

    1. Hi Nancy! Directly substituting granulated sweetener for liquid would make the cookie-dough too runny on its own, but you can easily fix that by adding a few spoons of flour 💖 (the likes of oat/ almond/wheat would be great options, but I’d advise against coconut)

  5. Tried this recently, using the full PB2 version, turned out great! Thanks so much! I used Swerve, and I did use a regular egg, but I may substitute egg whites next time. Between my husband and I they didn’t last long! 🙂 I’m hoping to prep them for snacks for the week in the future.

    1. Merry belated Christmas Liz, that makes me so happy 🥰 I can’t believe I’ve never thought of subbing egg whites yet… super curious as to how it will turn out!

    1. I’m so sorry to hear that Cararah, I reckon it might be because of the particular type of sweetener you used …. Lakanto baking and Swerve are my go tos, but if you don’t have those on hand, I’d say upping the fat content will eliminate rubberiness (and add satiety and richness!). Try replacing at least half the water with oil/ butter for the water combo, or alternatively, using half regular pb and half water combo. Hope that helps!

  6. Hi! These taste delicious 🙂 however mine didn’t spread out at all like yours did in your photos. They stayed the same shape entirely. I used PBfit and lakanto monkfruit sweetener .. could it have been PBfit vs pb2 that caused it?? So bizarre!

    1. Hey Liza, so bizarre indeed! Given the similarity between PBfit and pb2, I don’t think it as the peanut powders. Did you use the peanut butter + peanut powder recipe? It could be that your peanut butter was extra thick/creamy… flattening the cookie ball would do the trick!

  7. I didnt, I just used the powder. Now that I think about it though, the powder compresses really easily and I didn’t do the *correct* scoop into measuring cup with a spoon and level, I just dunked the measuring cup into the PBfit and patted it down so it’s possible my pb powder to liquid ratio was just too much! They’re still delicious, just more like little PB buns 🙂 will definitely try to measure the “right” way next time !

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