Soft Peanut Butter Cookies
Tender fork-marked peanut butter cookies with rich roasted flavor and extra protein.
- Prep
- 12 min
- Bake
- 10 min
- Total
- 35 min
- Yield
- 12 cookies
Ingredients
Tap to check items off as you bake.
Nutrition facts
Per serving · about 32 g
Whole batch (12 servings, about 384 g)
Estimated values calculated from the ingredient list. Actual numbers vary with brands, sizes and portioning — use them as guidance, not medical advice.
Instructions
Oven 175°C / 350°F · Large parchment-lined sheet pan
- 1
Heat the oven to 175°C / 350°F and line a pan.
- 2
Whisk peanut butter, yogurt, egg, allulose and vanilla until glossy.
- 3
Fold in powdered peanut butter, oat flour, baking soda and salt.
- 4
Roll into 12 balls, place on the pan and press twice with a fork.
- 5
Bake 9-11 minutes until matte at the edges but soft in the centre.
- 6
Cool completely on the pan.
Doneness test
Edges look set and the centres yield gently without appearing wet.
Cooling
These cookies are fragile hot; cooling on the pan creates a tender, cohesive centre.
Smart substitutions
Powdered peanut butter for part of the nut butter
Lowers fat while concentrating protein.
Texture: Tender and cakier than a classic oily cookie.
Greek yogurt for added butter
Supplies moisture without extra saturated fat.
Texture: A soft centre with less snap.
Pro baking tips
- Use well-stirred natural peanut butter.
- Do not overbake; they firm dramatically as they cool.
Make it even lighter
Swap an ingredient for a lower-calorie one, use less of it, or skip it altogether — with an honest note on what it does to the taste.
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