Step 1

Preheat your conventional oven to 350°F or 180°C. Line a baking tray with parchment paper.

Step 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.

Step 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 😉

Step 4

Mix in one egg, the mixture should be quite runny but still smooth and glossy.

Step 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 😂）

Step 6

Spoon heaped cookie batter onto the lined baking tray and bake for 10 - 13 minutes. If making the full PB2 version, create a circle of batter on the parchment (a little less thick than a finger) like how you would when making pancakes on the stove, and not spherical scoops; this is because lower-fat cookies will not spread on their own.

Step 7

Let cool on a baking rack for 5 minutes. If making the full PB2 version, the cookies will be slightly soft and appear rubbery, but they'll harden up beautifully in the fridge. Just refrigerate for at least 40 minutes for them to become chewy and dense like an energy bar. Enjoy!