Pb2 Recipes That Taste Indulgent and Stay Macro-friendly

Fast, high-protein treats using powdered peanut butter: crave-worthy flavor, minimal fat, and 10-minute prep for busy weeknights.

You want dessert-level satisfaction without the calorie hangover. Same. The trick? Use the peanut butter flavor you crave, then strip out the fat you don’t need. That’s where PB2 steps in and quietly bullies cravings into submission. If you can get the taste of a bakery treat and still hit your protein target, why wouldn’t you? Let’s turn that jar of powder into your new go-to sweet fix—fast.

The Secret Behind This Recipe

PB2 is powdered peanut butter made by pressing most of the oil out of roasted peanuts. You get the nutty flavor and protein, minus a big chunk of the calories. Add liquid and it springs back to life with a silky, peanutty base you can use in sweet or savory dishes.

Today’s flagship recipe taps PB2 for a no-bake cookie dough that eats like dessert but behaves like a macro-friendly snack. Greek yogurt adds creaminess and extra protein, cocoa boosts flavor depth, and a bit of oat flour delivers doughy texture without the heavy fats of traditional peanut butter. It’s dialed for speed: one bowl, a spoon, and 10 minutes.

Bonus: You control sweetness, thickness, and add-ins. Feel like chocolate chips? Toss ’em in. Prefer a vegan route? Swap the yogurt and protein as noted below. FYI, even picky eaters tend to “sample” the bowl and then suddenly commit.

Ingredients Breakdown

Recipe: No-Bake PB2 Chocolate Peanut Butter Cookie Dough

Yield: 6 servings (about 18 bites or 4 cups dough)

Prep Time: 10 minutes • Total Time: 10 minutes

• PB2 (powdered peanut butter): 1 cup (96 g)
• Plain Greek yogurt (2% or nonfat): 1 cup (240 g)
• Vanilla or chocolate whey/plant protein: 1/2 cup (50–60 g)
• Oat flour: 3/4 cup (75 g) — or quick oats pulsed to flour
• Unsweetened cocoa powder: 2 tbsp (12 g)
• Milk of choice: 1/2–3/4 cup (120–180 ml), as needed
• Maple syrup or zero-cal sweetener: 2–3 tbsp (30–45 ml) to taste
• Vanilla extract: 1 tsp (5 ml)
• Salt: 1/4 tsp (a pinch enhances flavor)
• Mini chocolate chips (optional): 1/3 cup (50 g)
• Chopped roasted peanuts (optional): 1/4 cup (30 g)
• Cinnamon (optional): 1/4 tsp for warmth

Macro Snapshot (per serving, no chips): ~160 calories, 14 g protein, 20 g carbs, 4 g fat. IMO, that’s a solid snack-to-dessert ratio.

Instructions

1. Whisk the dry base: In a medium bowl, combine PB2, protein powder, oat flour, cocoa, salt, and cinnamon (if using). Break up any clumps with a whisk or fork.
2. Make the creamy mix: In a separate bowl, stir Greek yogurt, vanilla, and sweetener until smooth. This prevents gritty lumps later—worth the extra bowl.
3. Combine smart: Add the creamy mix to the dry bowl. Stir with a sturdy spoon. It will look sandy at first. Don’t panic; keep going.
4. Hydrate to perfection: Add milk a little at a time, stirring between additions. Aim for scoopable dough. Stop when it holds shape but isn’t crumbly. Thicker for “bites,” looser for “dip.”
5. Fold the fun: Stir in mini chocolate chips and peanuts if using. They add texture and a legit dessert vibe.
6. Taste and tweak: Adjust sweetness and salt. A tiny pinch more salt often makes the chocolate and peanut flavor pop—chef’s kiss.
7. Shape or scoop: Roll into 1–1.5 tablespoon bites, or scoop into a container as “cookie dough.” Your call.
8. Set and serve: Chill 15–30 minutes for best texture. If patience isn’t your strength, eat some now and pretend you waited.
9. Optional upgrade: Drizzle melted dark chocolate over bites, then chill 10 minutes to set. Flex on store-bought snacks.
10. Enjoy: Pair with coffee post-workout, use as a kid-approved snack, or spoon it straight from the fridge during Netflix night.

Preservation Guide

Fridge: Store in an airtight container for up to 5 days. For bites, line with parchment so they don’t stick. The texture thickens slightly by day two—in a good way.

Freezer: Freeze for 2–3 months. Thaw bites at room temp 10–15 minutes or overnight in the fridge. The flavor holds, and the texture stays pleasantly chewy.

Make-ahead tip: Mix dry ingredients into a jar and label. Add the wet components when you’re ready. 3 minutes to “cookie dough” status feels borderline magical.

Nutritional Perks

• High protein: Greek yogurt + PB2 + protein powder = a satisfying snack that actually fills you up.
• Lower fat: PB2 keeps peanut flavor while slashing calories compared to traditional peanut butter.
• Complex carbs: Oat flour provides steady energy with fiber to keep hunger in check.
• Controlled sweetness: You pick maple syrup or a zero-cal sweetener to fit your goals.
• Micronutrient boost: Cocoa offers polyphenols; yogurt brings calcium. Flavor meets function.
• No bake: Heat-free snack means fast prep, minimal mess, and no excuse to skip your protein.

Pitfalls to Watch Out For

• Too much liquid: PB2 drinks up moisture. Add milk gradually or you’ll end up with pudding instead of dough.
• Gritty texture: Poorly mixed protein can clump. Whisk dry ingredients thoroughly and stir the yogurt before combining.
• Over-sweetening: Artificial sweeteners can turn harsh. Start small, taste, then adjust.
• Salt aversion: A tiny pinch of salt makes the chocolate and peanut notes bloom. Don’t skip it.
• Cheap cocoa: Weak cocoa tastes dusty. Use a decent unsweetened or Dutch-process powder for real flavor.
• Wrong protein: Some plant proteins get chalky. If yours does, add a splash more milk and a touch of oil (or nut butter) to smooth it.
• Storage slip: Loose lids = dry dough. Use airtight containers, especially in the fridge.

Mix It Up

• PB2 Banana Nice Cream: Blend 2 frozen bananas, 3 tbsp PB2, 1/2 tsp vanilla, and a splash of milk. Top with crushed peanuts.
• PB2 Protein Pancakes: Mix 1/2 cup oats, 1 scoop vanilla protein, 2 tbsp PB2, 1 egg (or flax egg), 1/3 cup milk. Cook like pancakes; drizzle with warm PB2 paste.
• PB2 Overnight Oats: Stir 1/2 cup oats, 1/2 cup milk, 1/2 cup yogurt, 2 tbsp PB2, 1 tsp honey, and a pinch of salt. Chill overnight. Add berries in the morning.
• PB2 Chocolate Mug Cake: Combine 2 tbsp PB2, 2 tbsp cocoa, 2 tbsp oat flour, 1 tbsp sweetener, 1/4 tsp baking powder, 3 tbsp milk. Microwave 60–75 seconds. Spoon over with yogurt.
• PB2 Thai-Style Sauce: Whisk 3 tbsp PB2, 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp sriracha, 2–3 tbsp warm water. Toss with noodles or drizzle on grilled chicken.
• PB2 Apple Dip: Mix 3 tbsp PB2, 1/4 cup Greek yogurt, 1 tsp maple syrup, cinnamon, and a pinch of salt. Dip apple slices and try not to share.
• PB2 Chocolate Bark: Melt dark chocolate, spread thin, drizzle thick PB2 paste, and swirl. Sprinkle sea salt. Chill, break, snack.
• PB2 Smoothie Bowl: Blend 1 frozen banana, 1/2 cup Greek yogurt, 1 scoop chocolate protein, 2 tbsp PB2, splash milk. Top with granola and cacao nibs.

FAQ

What exactly is PB2 and how is it different from peanut butter?

PB2 is powdered peanut butter made by pressing oil out of roasted peanuts. It retains peanut flavor and protein but slashes fat and calories. You rehydrate it with water or milk to use like traditional peanut butter—or mix it straight into recipes.

How do I reconstitute PB2 for spreads or sauces?

Start with a 2:1 ratio of PB2 to liquid by volume. Stir, then add tiny splashes until creamy. For thick spreads, keep it minimal; for sauces, loosen it more with warm water or milk. Salt and sweeten to taste.

Does PB2 taste like real peanut butter?

It tastes peanutty but lighter. Real peanut butter hits harder because of the fat. PB2 gives you the flavor and flexibility—add a teaspoon of oil or a dash of milk for more richness if you want to push it closer to the classic.

Can I bake with PB2?

Yes. Swap part of the flour with PB2 for peanut flavor without excess fat. Combine it with moisture (eggs, yogurt, milk) to avoid dryness. Test small batches—some recipes need adjustments to sugar and liquid.

Is PB2 suitable for keto or low-carb diets?

PB2 has fewer calories and fat, but it does include carbs. For strict keto, use it sparingly or pair with higher-fat ingredients. For general low-carb, it’s a smart swap when compared to traditional peanut butter.

What if I’m dairy-free or vegan?

Use coconut yogurt or a thick soy yogurt instead of Greek yogurt. Pick a plant-based protein that blends smoothly (pea blends often work well). Sweeten with maple syrup or date syrup, and add a small amount of oil for extra richness.

How should I store PB2 itself?

Keep it sealed in a cool, dry pantry. It has a long shelf life, but moisture is its enemy. If it clumps, sift before using. Once reconstituted, treat it like yogurt or spreads and refrigerate.

Can I swap oat flour in the cookie dough recipe?

Yes. Use almond flour for lower carbs and more richness, or use all-purpose flour that’s been heat-treated for safety. If using almond flour, add a touch less liquid and taste as you go.

In Conclusion

Flavor shouldn’t come with a side of guilt, and this recipe proves it. PB2 gives you the peanut taste you love, minus the excess calories, and turns quick pantry moves into legit treats. Keep the base on repeat, riff with the variations, and watch your snack game level up—without sabotaging your goals.