No Butter Peanut Lover's Peanut Butter Cookies

READY IN: 45mins
Recipe by Casa Semanas

Very peanutty, soft cookies. You may need to adjust the amount of liquid depending on the flour you use. I use 1/3 whole wheat and 2/3 white. I use soy milk however any milk or milk-like product will work, I think. If you're going to add dark chocolate chips, increase the sugar by 2 Tablespoons. Careful baking results in soft cookies just lightly browned on the bottom.

Top Review by Chef Heather

These cookies are better than they had the right to be! I was searching for a cookie recipe that had no butter since I was out. I made these without the peanuts and with creamy peanut butter instead of chunky. The results were outstanding. The cookies were soft and round, and chewy on the inside. Even a couple days later they still taste just as good. This is a new staple in my cookbook. Thank you so much for posting!

Ingredients Nutrition


  1. Preheat oven to 375.
  2. Crush peanuts into small bits with a rolling pin. Roast for 8 - 12 minutes, stirring a couple of times.
  3. Use a fork to mix flour and soda together in a bowl.
  4. In another bowl mix egg, sugar and liquid.
  5. Mix in peanut butter with egg mixture.
  6. Mix in peanut bits and chocolate chips (if you're using them) with egg mixture.
  7. Mix flour and egg mixtures together.
  8. Roll into small balls between your palms and flatten with a floured fork on a greased cookie sheet, or push a large chocolate wafer into the top of the ball, flattening the ball in the process.
  9. Bake 12 on a cookie sheet at a time as far from the edges of the cookie sheet as possible.
  10. Bake 9 1/2 minutes
  11. Cool on wire rack.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a