Peanut Butter Cookies Without Butter
I love peanut butter cookies but struggle to find a recipe without butter. So, I made one. This easy recipe uses peanut butter, sugar, an egg, and baking soda. It’s quick to prepare and perfect for doubling. The cookies freeze well, making them great for gifts.
I also created oatmeal cookies with ripe bananas, oats, and raisins. They’re healthy and simple to bake. Perfect for quick snacks.
“Butterless cookies are my new creation, perfect for quick, delicious treats.🍪”
but my previous ube cookie recipe with a few ingredients is also very delicious.
SEE THIS : 1950s peanut butter cookie recipe
Ingredients Peanut Butter Cookies Without Butter
- 1 cup creamy peanut butter
- 1 large egg
- 1 cup sugar, plus more for sprinkling
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract (optional)
- ¼ teaspoon coarse salt
Directions Peanut Butter Cookies Without Butter
Preheat Oven and Prep Baking Sheet
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
Mix Ingredients
In a mixer, beat together peanut butter, egg, sugar, baking soda, vanilla (if using), and salt until well combined.
Scoop Dough
Use a scoop to place dough onto the baking sheet. Space them 2 inches apart.
Create Crosshatch Pattern
Press each dough ball with a fork to create a crosshatch pattern.
Sprinkle and Bake
Sprinkle the tops with sugar. Bake for 11 to 12 minutes. The cookies will be soft.
Cool Cookies
Let the cookies cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.🍪
Tips for Making the Best Peanut Butter Cookies Without Butter
Choose the Right Peanut Butter Natural peanut butter will make drier cookies.
Room Temperature Ingredients Ensure all ingredients are at room temperature. This makes mixing easier.
Mixing Options A stand mixer is convenient, but not necessary. A hand mixer or wooden spoon works just as well.
Creating the Crosshatch Pattern Gently press each cookie with a fork to make the crosshatch pattern. Don’t flatten them completely a gentle press is enough.
The Best Way to Store Peanut Butter Cookies
Store cookies in an airtight container at room temperature for up to seven days. They usually don’t last that long.
Storing Peanut Butter Cookie Dough
Freezing Dough: Form dough into balls and freeze on a baking sheet until hard. Transfer to a freezer bag. Freeze for up to four months.
Refrigerating Dough: Wrap the dough in plastic wrap and refrigerate for up to four days before baking.
Frequently Asked Questions
How do you make Peanut Butter Cookies🍪 Without Butter taste better?
To make peanut butter cookies taste better, ensure the peanut flavor stands out. Use a good ratio of peanut butter to other ingredients. Enhance the flavor with vanilla extract or mix in chocolate chips for added richness.
How do you know when Peanut Butter Cookies Without Butter are done?
To know when peanut butter cookies are done, look for light brown edges. Since peanut butter dough is already light, check carefully. If unsure, take the baking sheet out of the oven to check. It’s better to underbake slightly, as cookies will harden as they cool.
Equipment for Peanut Butter Cookies Without Butter
Mixing Bowls Essential for combining ingredients.
Electric Mixer or Hand Whisk Use an electric mixer for ease, or a hand whisk if you prefer.
Baking Sheet For baking the cookies in the oven.
Cooling Rack Allows cookies to cool evenly and prevents sogginess.
Measuring Cups and Spoons Accurate measurements ensure the right cookie texture and flavor.
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i hope this recipe brings as much joy to your home as it does to mine.🍪
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happy baking🍪
Peanut Butter Cookies Without Butter Recipe
Ingredients
- 1 cup creamy peanut butter
- 1 large egg
- 1 cup sugar plus more for sprinkling
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract optional
- ¼ teaspoon coarse salt
Instructions
Preheat Oven and Prep Baking Sheet
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
Mix Ingredients
- In a mixer, beat together peanut butter, egg, sugar, baking soda, vanilla (if using), and salt until well combined.
Scoop Dough
- Use a scoop to place dough onto the baking sheet. Space them 2 inches apart.
Create Crosshatch Pattern
- Press each dough ball with a fork to create a crosshatch pattern.
Sprinkle and Bake
- Sprinkle the tops with sugar. Bake for 11 to 12 minutes. The cookies will be soft.
Cool Cookies
- Let the cookies cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
Notes
| Nutrition Facts | |
| Servings: 36 | |
| Amount per serving | |
| Calories | 132 |
| % Daily Value* | |
| Total Fat 6g | 7% |
| Saturated Fat 1g | 5% |
| Cholesterol 8mg | 3% |
| Sodium 54mg | 2% |
| Total Carbohydrate 11g | 4% |
| Dietary Fiber 1g | 2% |
| Total Sugars 9g | |
| Protein 3g | |
| Vitamin C 0mg | 0% |
| Calcium 7mg | 1% |
