Peanut Butter Blueberry Cookies

These cookies are boosted with Naked Shake Peanut Butter Blueberry powder and made with peanut flour - lightly sweet and melt in your mouth with a hint of fruit!

I'm a peanut butter fan (as if you couldn't tell!) and my mom and grandma used to make those standard three ingredient, cross-hatched cookies on the regular when I was a kid. They're a classic for a reason - perfectly sweet and the right size for little (or big) hands! Looking at my pantry staples the other day, I wondered if I could use the powdered peanut butter and peanut butter blueberry shake powders I had to recreate my childhood favourites, and I have to say it worked out perfectly!

Because these are powders and not a creamy spread we're dealing with, you do need to add some moisture in the form of oil and a good binder like flaxseed (you can use an egg, however I would toggle the dry mix to account for the extra liquid). Otherwise it is a simple mix, wait, bake technique! The blueberry powder in the Naked Shake lets the baked cookies taste a little bit like a peanut butter and jam sandwich, though I would absolutely up the ante and make these sandwich cookies with jam if I was serving to company (and not transporting - like your normal PB cookies, these are tender and crumbly!). I gave a bag of these to TurkeyBoots who was passing through town on a road trip, and they apparently disappeared before they left the province! 

Peanut Butter Blueberry Cookies

Makes ~12

3/4 cup powdered peanut butter (I used Naked PB, you could also use PBFit)

1/4 cup powdered peanut butter or protein powder (I used Naked Shake PB Blueberry Vegan Protein) 

2/3 cup sugar 

1/4 tsp salt 

1 tbsp vanilla 

1/4 teaspoon baking powder 

1/3 cup oil 

2 tbsp water

3 tbsp ground flaxseed 

1. Combine all the ingredients in a bowl with a hand mixer or a fork. Cover and let stand at room temperature for 2 hours. 
2. Preheat oven to 350F. 
3. Drop by heaping teaspoons onto a Silpat or parchment lined baking sheet. 
4. Use a fork to score a criss-cross pattern on each cookie. 
5. Bake 12 minutes or until set. (Cookies will be soft and chewy).