I jumped on the PB2 bandwagon a few years ago when I learned about it during a weight loss study internship.  It’s a powdered peanut butter with 85% less fat and calories of regular peanut butter, which made it a great alternative for people trying to lose weight.

When I joined the blog world (almost a year ago), everyone was in a tizzy about Trader Joe’s peanut flour and the fact that it was becoming more and more difficult to find in stores (I’ve never seen it in mine).  When someone from Southern Grace Farms e-mailed me about their product (Protein Plus Peanut flour) and said it’s basically the same product in a different bag, I accepted their offer to let me try it (plus my PB2 stash is getting low). ;)

Triple Peanut(butter) Cookies [adapted from this recipe]

  • 1/3 cup light brown sugar, packed
  • 3 Tbsp more fiber baking blend (or another 1/4 cup brown sugar)
  • 1/2 cup peanut butter (I used smooth)
  • 1 egg
  • 1/2 cup peanut flour (I used Protein Plus)
  • 1/4 cup chopped honey roasted peanuts
  • 1/2 tsp baking soda
  • 5 drops vanilla stevia (or 1/2 tsp vanilla extract)
  • pinch salt
  • 2-3 Tbsp milk or water (optional)

Perfect reason to use up the rest of these from my trip the PB & Co shop!

1.  Combine brown sugar, baking blend (if using), and peanut butter, mixing until well incorporated.  Add egg.

2.  Add remaining ingredients (through salt) and mix well.

My dough was a bit too crumbly, so I mixed in about 2 Tbsp soy milk to make it the right consistency.

3.  Roll into 1 1/2 inch balls and place on parchment or Silpat lined cookie sheet.  They don’t spread much so you can place them close together.

4.  Using a fork dipped in sugar, gently press down on tops of cookies to flatten, once in each direction.

5.  Bake 9-12 minutes, until the cookies are set (they don’t get very brown).  Cool on baking sheet for 3 minutes before transferring to cooling rack.

My recipe made about 21 3-4 inch cookies.  I would definitely double it next time – they were gone in 24 hours, and no one in my family could tell they were “lightened up”.

Approximate nutrition information (per cookie): 70 calories, 4 grams fat, 7 grams carbs, 3 grams protein.

The cookies were deliciously soft and very peanut butter-y with only 1/2 cup of real peanut butter in the recipe, and no added butter or other oils.

I also used the peanut flour to make a delicious apple crisp, coming later this week.  I was going to share the chocolate protein waffle recipe but decided it was too healthy for Mardi Gras. 

Are you eating your way through Fat Tuesday?  I’m thinking about giving up added sugars again this year, so I might have to indulge a little bit today. ;)

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