Sometimes, you just want peanut butter cookies, but you’re out of butter or trying to skip it altogether. This recipe answers that craving with something wonderfully simple and genuinely comforting. No butter needed, just peanut butter’s rich flavor carrying the show.
I remember the last time I made these, I was halfway through an afternoon of juggling emails and phone calls when I realized I hadn’t planned a snack. The kitchen was a mess, and I was pretty sure I had only peanut butter left in the pantry. So, I mixed up this dough quickly, the sweet smell of peanut butter filling the room while the cookies baked. The texture was surprisingly soft, not crumbly like I worried it might be, and definitely chewy in all the right places. I ended up eating one while still warm, the edges just crisp enough to snap lightly, but the center still tender. Honestly, I think I got a little distracted and forgot to set a timer exactly, but it worked out fine — sometimes that’s how the best cookies happen.
- Soft and chewy texture that feels like a warm hug from the oven.
- Simple ingredients you probably already have on hand.
- It’s simple — and that’s kind of the point. No fuss, no butter, no complicated steps.
- Great for a quick treat when time or pantry space is limited.
- Not overly sweet, so it pairs well with coffee or tea without overpowering.
If you’re unsure about skipping butter, these cookies prove it’s possible to get a great result without it. They hold together nicely, and the peanut butter flavor really shines through without being masked by richness from butter.
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Peanut Butter Cookies Without Butter
- Total Time: 22 minutes
- Yield: 18 cookies 1x
Description
Delicious and easy peanut butter cookies made without any butter. These cookies are soft, chewy, and packed with rich peanut butter flavor, perfect for a quick treat.
Ingredients
1 cup creamy peanut butter
1 cup granulated sugar
1 large egg
1 teaspoon baking soda
1 teaspoon vanilla extract
1/4 teaspoon salt
Instructions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the creamy peanut butter and granulated sugar until smooth.
Add the egg, baking soda, vanilla extract, and salt to the peanut butter mixture. Stir until all ingredients are well incorporated and the dough is smooth.
Using a tablespoon, scoop out dough and roll into balls. Place the dough balls on the prepared baking sheet about 2 inches apart.
Flatten each dough ball gently with a fork, creating a crisscross pattern on top.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
These cookies don’t require any special equipment — just a baking sheet and a fork to create that classic crisscross pattern. I usually serve them alongside a glass of milk or a warm cup of tea. Sometimes I add a sprinkle of flaky sea salt before baking for a little twist, but that’s just me experimenting. You might try mixing in some chocolate chips or chopped nuts if you want a bit more texture, though I haven’t tested how that affects the softness exactly. Or if you like them a little less sweet, you could reduce the sugar slightly — it’s a flexible recipe.
FAQ
Can I use crunchy peanut butter instead? Sure, but the texture will be a bit different — maybe a little chunkier and less smooth.
How long do these cookies stay fresh? They keep well in an airtight container at room temperature for about five days, but honestly, they rarely last that long in my house.
Can I freeze them? Yes! Freeze in a sealed container for up to three months and thaw at room temperature.
Are these cookies gluten-free? Yes, as long as your baking soda is gluten-free and you don’t add any flour.
Give this easy peanut butter cookie recipe a try next time you want a quick, comforting treat without butter. You might be surprised how simple it is to satisfy that craving.