Butterless Peanut Butter Cookies
Delightfully nutty and utterly satisfying, these Butterless Peanut Butter Cookies are a game-changer for cookie lovers looking for a lighter twist on the classic treat. Made without butter yet irresistibly rich, these cookies combine creamy or chunky peanut butter with a perfect balance of granulated and brown sugar for a deeply flavorful, chewy finish. A simple mix of pantry staples like vanilla extract, all-purpose flour, and a touch of salt ties everything together, while the classic crisscross fork pattern adds a nostalgic charm. Ready in just 20 minutes and yielding 18 delicious cookies, this quick and easy recipe is ideal for busy weeknights or last-minute dessert cravings. With no compromise on taste or texture, these butter-free peanut butter cookies are the ultimate indulgence for peanut butter enthusiasts!
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Recipe Information
Ingredients
- 1 cup Peanut butter (creamy or chunky)
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 1 Egg
- 1 teaspoon Vanilla extract
- 0.75 cup All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the peanut butter, granulated sugar, brown sugar, egg, and vanilla extract. Mix until smooth and well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. The dough should be slightly sticky but manageable.
Using a tablespoon or cookie scoop, portion out dough and roll into balls about 1.5 inches in diameter. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Use a fork to create a crisscross pattern on the top of each ball by pressing down gently. This flattens the dough slightly.
Bake in the preheated oven for 8–10 minutes, or until the edges are set and slightly golden. Avoid overbaking for softer cookies.
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
2544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.4 g | 162% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 2366 mg | 103% | |
| Total Carbohydrate | 307.0 g | 112% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 208.2 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 214 mg | 16% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1698 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
