Thick & Skinny Powdered Peanut Butter Oatmeal Cookies

You’re going to go NUTS over these Powdered Peanut Butter Oatmeal Cookies! They’re delectably soft and chewy, with extra chewiness from the oats; They’re thick and loaded with PB flavor but skinny with barely any fat. A peanut-butter-lover’s dream come true!

The Powdered Peanut Butter Rave

Peanut Butter Powder has gained quite some momentum as a (very) low-fat and low-calorie alternative to peanut butter. Its made from roasted peanuts that are squeezed off their natural oils and then powdered. The deal is that when you stir in the right amount of water, you get the spread that you’re used to, but with only a small fraction of the fats. And since it comes out of actual peanuts, its supposed to taste quite similar to the real thing.

Now I’m a total Peanut Butter junkie, but I never considered buying any of the powdered stuff because I don’t really need to cut fat from my diet. The only reason I have some now is because I was trying to meet a free next-day delivery order minimum on Walmart. It does come in handy when balancing my macros for the day.

Ingredients for Powdered Peanut Butter Oatmeal Cookies

• Rolled Oats: Gives them the nice chewiness, and also more volume with slightly fewer carbs.
• Whole Wheat Flour: Binds the oats together, while also keeping them whole grain. Regular flour would work too, but whole wheat is a lot healthier for your insides.
• Powdered Peanut Butter: It not only replaces some of the flour in a regular cookie recipe, but also gives it the delicious PB flavor. Use PbFit Original or sugar free from Lakanto (HAYLSKITCHEN at checkout gives you a discount too) here. 
• Egg White: Drops the cholesterol and some of the fat, and adds a boost of protein instead. Or Flax Egg.
• 2 tsp Butter: Just to hold things together.
• Basics: Vanilla, Sweetener, Salt, Baking Powder, Water
• Chocolate Chips! Why not?! Recommend Lily’s Milk or Dark here.

Why Peanut Butter Powder Chocolate Chip Cookies are Healthy

• High protein low fat: Peanut Butter Powder instead of real PB
• Low fat: 2 tsp butter instead of 8
• Sugar Free: Stevia instead of sugar, without brown sugar and no normal sugar either
• Low cholesterol and healthy: Egg white instead of egg, Or a flax egg for Vegan.
• Low sodium: Reduced sodium baking powder i.e. without baking soda!

These skinny oatmeal cookies are lot lighter in calories because they don’t have as much fat from all the butter, peanut butter and eggs.

They’re also made with all whole grains with the flour and oats so you can really not feeling guilty having these.

What’s even better is that these are Chocolate Chip Powdered Peanut Butter Oatmeal Cookies, but the chocolate chips are stevia sweetened too. So again, healthy cookies!

Alternatives for these easy oatmeal Cookies

To make these Vegan, replace the egg white with a flax egg and butter with a vegan butter substitute.

They keep well for a week, but I got a feeling you’re not going to bring out that cookie jar at all.

Want even softer PB cookies? Try these Super Soft Peanut Butter Cookies

Want gluten-free and nut-free oatmeal cookies? Chocolate Chunk Tahini Oatmeal Cookies

Thick-but-Skinny Powdered Peanut Butter Oatmeal Cookies

Print recipe Pin Recipe

Prep Time5 minutes mins

Cook Time12 minutes mins

Total Time17 minutes mins

Servings: 5 2½” wide cookies

Calories: 77kcal

Course: Dessert

Cuisine: American

These Powdered Peanut Butter Oatmeal Cookies are delectably soft and chewy, with extra chewiness from the oats; They're thick and loaded with PB flavor but skinny with barely any fat. A peanut-butter-lover’s dream come true!

Ingredients

• ¼ cup Rolled Oats, 23g
• ¼ cup Whole Wheat Pastry Flour, 50g
• 3 Tbsp Powdered Peanut Butter, 24g
• ½ tsp Baking Powder
• 1 Egg White, or Flax Egg
• 2 tsp Butter, Unsalted
• ½ tsp Vanilla Extract
• Stevia Sweetener, 2 Tbsp sugar worth (Use your brand's Conversion Chart)
• 2 Tbsp Water
• ½ Tbsp Chocolate Chips, Stevia Sweetened, Optional

Instructions

• Preheat oven to 325°F.
• In a large bowl, combine oats, flour, powdered PB, and baking powder, and mix well.
• In a small bowl, whisk egg white until lightly frothy, add in butter, vanilla and sweetener and whisk again.
• Pour in wet mix into dry and add 2 Tbsp water.
• Stir until just combined. Do not over-mix or the cookie will get tough.
• Gently fold in chocolate chips if using, leaving some for topping.
• Scoop out about 2 Tbsp mixture at a time, and place on a cookie sheet. Flatten and shape with back of spoon.
• Cookies will keep shape and not spread when baking.
• Lightly press on remaining chocolate chips.
• Bake for 12 min.
• Allow to cool about 10 minutes, remove from pan and enjoy!

Notes

• Don’t over-mix the dough, or the cookies will be dense and firm. This is because whole wheat flour builds up too much gluten too soon.
• To make them Vegan:
  • Replace egg white with a flax egg (1 Tbsp flax meal + 3 Tbsp water let rest 10 minutes)
  • Replace butter with a vegan butter substitute.

Storage:

• Cool cookies completely before storing.
• Room temperature: 5 days in an airtight container.
• Freezer: 3 months in an airtight, freezer-safe bag. Thaw before eating.

Product Recommendations:

• Lakanto Peanut Butter Powder
  • Use code HAYLSKITCHEN for 15% off your order
• Lily’s Milk Chocolate Baking Chips

Nutrition:

• Servings: 5 2½” wide cookies | Serving size: 1 cookie
• Calories: 77kcal
• Fat: 2.5g | Saturated fat: 1.1g
• Carbohydrates: 9.4g | Fiber: 1.6g | Sugar: 0.6g
• Protein: 4.3g