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Recipes Using All Natural Peanut Butter

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Last Updated on March 12, 2023 by Ellen Christian

Searching for recipes using all natural peanut butter? If you’re asking yourself “Can I use natural peanut butter for cookies?” keep reading!

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Ways to use natural peanut butter and natural peanut butter cookie recipe

Recipes Using All Natural Peanut Butter

When I grew up, the only kind of peanut butter I knew was your standard commercial peanut butter that contained high fructose corn syrup. Take a look at the label on the back of most commercial peanut butter and you will see what I mean.   Here are a few tips for baking with natural peanut butter.

In an effort to remove high fructose corn syrup from our diets, I had to find a new alternative.  I choose almond butter when I want a nut butter because peanuts are not allowed on the Paleo diet.

However, the kids and my husband still enjoy the taste of peanut butter. Baking with natural peanut butter is just as easy as traditional peanut butter.

Can I use natural peanut butter for cookies?

If you have ever tried to bake with all-natural peanut butter versus traditional commercial peanut butter, you’ll know that it’s not an exact substitution. All-natural peanut butter is generally a bit drier and not quite as smooth.

If you try an exact substitution in peanut butter cookies, for example, you’ll notice that your cookies are more crumbly than they should be.

You can certainly use natural peanut butter for your cookies. But, you may notice a slight change in how they come out. You will also need to add salt if the peanut butter is unsalted.

I’ve found Betsy’s Best in my local grocery store. But, if you prefer to shop on Amazon or you can’t find it, this brand is really good as well.

a jar of natural peanut butter on the counter

Recipes with peanut butter

Here are a few recipes that you can make using natural peanut butter. You may not have thought about using peanut butter in a main dish or entree recipe, but it’s a wonderful addition and common in Thai cooking.

Julie's Real Almond Butter, Cinnamon Vanilla Bean - Certified Non-GMO, Gluten Free, Paleo, No Palm Oil, Peanut Free - 9oz Jar
Julie's Real Almond Butter, Cinnamon Vanilla Bean - Certified Non-GMO, Gluten Free, Paleo, No Palm Oil, Peanut Free - 9oz Jar
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    Recipes using natural peanut butter and natural peanut butter cookie recipe

    Easy peanut butter cookies

    Ingredients

    • 1 cup of butter, softened
    • 1 cup of natural peanut butter
    • 2 eggs
    • 1 cup of sugar
    • 1 cup of brown sugar
    • 2 1/2 cups of all-purpose flour
    • 1 teaspoon of baking powder
    • 1/2 teaspoon of salt
    • 1 1/2 teaspoons of baking soda

    flattening peanut butter cookies with a fork

    Directions

    1. Preheat the oven to 375F
    2. Cream the softened butter, peanut butter, and sugars together in a large bowl.
    3. Add the eggs and mix well.
    4. In a separate bowl, sift the dry ingredients together.
    5. Add to the peanut butter and mix.
    6. Chill the dough for an hour in the refrigerator (covered).
    7. Roll the dough into 1 inch balls and place on a non-stick baking sheet.
    8. Flatten each ball with a fork. 
    9. Bake at 375F for 10 minutes or until golden brown.

    Recipes Using All Natural Peanut Butter

    Related Reading

    Yield: 48

    Easy peanut butter cookies using natural peanut butter

    20+ ways to use natural peanut butter

    Easy peanut butter cookies using natural peanut butter

    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes

    Ingredients

    • 1 cup of butter, softened
    • 1 cup of natural peanut butter
    • 2 eggs
    • 1 cup of sugar
    • 1 cup of brown sugar
    • 2 1/2 cups of all-purpose flour
    • 1 teaspoon of baking powder
    • 1/2 teaspoon of salt
    • 1 1/2 teaspoons of baking soda

    Instructions

    1. Preheat the oven to 375F
    2. Cream the softened butter, peanut butter, and sugars together in a large bowl.
    3. Add the eggs and mix well.
    4. In a separate bowl, sift the dry ingredients together.
    5. Add to the peanut butter and mix.
    6. Chill the dough for an hour in the refrigerator (covered).
    7. Roll the dough into 1 inch balls and place on a non-stick baking sheet.
    8. Flatten each ball with a fork. 
    9. Bake at 375F for 10 minutes or until golden brown.

    Nutrition Information:

    Yield:

    16

    Serving Size:

    1
    Amount Per Serving: Calories: 374Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 54mgSodium: 378mgCarbohydrates: 42gFiber: 2gSugar: 24gProtein: 7g

    Did you make this recipe?

    If you make this, tag me on Instagram so I can see @ellenblogs

    © Ellen Christian
    Cuisine: American / Category: dessert

    18 thoughts on “Recipes Using All Natural Peanut Butter”

    1. Hi, I was wondering if the ratios would change if I put chocolate chips in it. Also how much chocolate chips do you think I should put in it?
      Reply
    2. Great recipe. I used crunchy peanut butter with 1 cup of coconut palm sugar .5 cup regular sugar and .5 cup brown sugar. These are delicious!
      Reply
    3. So delicious! Baked cookies for my 11 month old grandson. Just dipped some in chocolate for the parents but those cookies really don't need it. I'm not usually a peanut butter cookie person and I just love these. I only used 2/3 cup of white sugar and rolled some of the cookies. It didn't need the extra sugar tho.
      Reply
    4. I made these with 2/3 cup of the white sugar and rolled the balls in sugar before flattening. Added 1 teaspoon of vanilla flavoring. I made 18 and froze the rest of the batter (about another 20) on a sheet then transferred them to a freezer box. When I baked THOSE I put them directly on a parchment-lined cookie sheet, in a cold oven...with preheating (about 7 mins.) it too 15 minutes to bake them to done. I let them sit on the cookie sheet a little longer (5 mins) to ensure they wouldn't fall apart. They didn't and there was no discernible difference between the frozen and fresh.
      Reply
    5. Perfect cookies! I halved the recipe and got 25 cookies. I did not refrigerate the dough and everything was fine (not sure why the recipe calls for it, the dough was firm, held structure, and baked nicely). Will save recipe and use agin. Thank you! 5 stars!
      Reply
    6. Instead of flattening with a fork, would I be able to let it bake the way it is and then put a Hershey's Kiss chocolate in the center after it’s done baking? (See peanut butter blossom cookies) I have the Kisses and it would be neat to use them in this recipe. Would it work like this?
      Reply
    7. Hi thanks for this recipe! There aren't a lot of successful natural peanut butter cookie recipes around, so I was so happy to find yours! Do you think it would work if I doubled the peanut butter quantity? Thanks again!
      Reply
    8. hi!! i usually don’t comment on recipes but this one was fantastic!! i hadn’t found any natural peanut butter cookie recipes, and this one was just fantastic. it made about two dozen and a half for us, and the cookies were crumbly and delicious. thank you so much for the recipe!!!!
      Reply
      • Hi Debbie - For a 16-ounce jar of peanut butter, you will add 1/2 teaspoon of sea salt. You will need to divide it out depending on how much you are using. Add it at the same time you are adding the peanut butter. Thanks for stopping by.
        Reply

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