Peanut Butter Chia Cookies (PB2)

I was so excited to make a healthy peanut butter cookie, especially after I received a supply of PB2 powder in the mail! If you haven’t used PB2, you should definitely try it (you can order it online or find it in some health and fitness shops). It’s dehydrated peanuts in powdered form, which means they have extracted the unhealthy fat and oil while keeping the protein integrity of the peanuts (compare: 2 Tbs of peanut butte is 190 calories while 2 Tbs of PB2 is 45 calories). When you mix it up with water, you get a peanut-y paste, perfect for spreading on rice cakes, stirring into oatmeal (I put a Tbs. straight into my cooked oatmeal and stir it up!), or baking into things that you don’t want to be outrageously caloric. Pretty cool if you ask me! 

These cookies are really yummy, vegan, and gluten-free! They have a rich peanut taste and the oats make them so hearty. I used chia seeds because I was inspired by the recent package I received from my Foodie Pen Pal last month, and the chia seeds are rich in Omega-3 fatty acids, protein, and calcium! 

Peanut Butter Chia Cookies
(makes 18 cookies)
1 ½ cups old fashioned oats
1 tsp. baking powder
¼ tsp. Kosher salt
½ cup gluten-free flour (or flour of your preference)
2 Tbs. chia seeds, divided
¼ cup Earth Balance butter substitute (or room temp. butter)
¼ cup brown sugar
¼ cup Splenda
½ cup PB2 powder*
1 tsp. vanilla extract
¼ cup bittersweet or semisweet chocolate chips
*Using PB2 powder drastically decreases the calorie and fat counts of these cookies while maintaining the nutrition and taste of peanut butter! If you prefer to use peanut butter, substitute 3/4 cup of natural peanut butter. 
~Preheat oven to 350 degrees F. Prepare two cookie sheets with parchment paper or silicone mats.
~In a small bowl, combine 1 Tbs. of the chia seeds with 2 Tbs. of water and set aside. This is now your “chia egg.”
~In a medium sized bowl, combine the ½ cup of PB2 powder with ¼ cup of water, stirring until the peanut butter is creamy; set aside.
~In the bowl of your mixer, combine the Earth Balance, brown sugar, and Splenda. Beat on medium heat until fluffy. Add the peanut butter and chia egg and continue to beat on medium speed. Add the vanilla. Turn off the mixer to add all of the dry ingredients (including the other 1 Tbs. of chia seeds), then turn the mixer on low, and slowly increase the speed to medium until the dough comes together. Finally, stir in the chocolate chips.
~Use a cookie scoop to scoop the dough onto your baking sheets. Use the palm of your hand or a spatula to slightly flatten the cookie dough into disks. Bake for 12 min, until golden brown. Let cool and enjoy! 
Perfect with a glass of your favorite milk!
Strike up a conversation: Do you ever use chia seeds? I had only used them a few times, mainly in my Chia Pudding, so I was really excited to get to try new things with them! 
Recipe inspired by Yummy Mummy: Chia Seed Peanut Butter Cookies

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    • says

      I feelso much less guilty about putting peanut butter in and on everything when I use it! And if you don’t want to go 100%, it still makes a huge calorie difference if you use half peanut butter and half prepared pb2 in things that you’d normally use peanut butter for!

    • says

      It all depends on where they are grown and processed. But there are oats that are certified gluten free. And all other oats truly are gluten free if they’re not processed in a wheat factory or grown in a wheat field.
      Have a great day!

  1. Molly says

    I’ve made peanut butter chia seed cookies for a while, but this takes them to a whole new level! I finally found some PB2, and this will be my first time using it (and a chia egg as well). They’re in the oven right now, and the fact that I ate some of the dough from the bowl is a good sign! My changes were: half coconut oil, half butter; a little peanut butter extract since I happened to have some; and truvia instead of splenda. I have a feeling that these will become a staple!