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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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.
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.
- Peanut Butter Banana Bars
- Peanut Butter and Banana Protein Smoothie
- Thai Peanut Chicken Skewers
- Peanut Butter Coconut Oil Granola
- Peanut Butter and Banana Parfait
- Easy Pad Thai Peanut Noodles
- Peanut Butter Banana Chocolate Chip Muffins
- Peanut Butter Dip for Fruit
- Vegan Peanut Butter Smoothie
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- Peanut Butter and Jelly Popsicles
- Flourless Peanut Butter Zucchini Brownies
- Peanut Butter Banana Granola Pops
- Peanut Butter & Bacon GF Energy Balls
- Gluten Free Peanut Butter Cookies
- Peanut Butter Pasta
- No Bake Cereal Bars with Ancient Grains
- Strawberry Cinnamon No Bake Bites
- Peanut Butter and Jelly Granola
- Banana smoothie with ice
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
Directions
- Preheat the oven to 375F
- Cream the softened butter, peanut butter, and sugars together in a large bowl.
- Add the eggs and mix well.
- In a separate bowl, sift the dry ingredients together.
- Add to the peanut butter and mix.
- Chill the dough for an hour in the refrigerator (covered).
- Roll the dough into 1 inch balls and place on a non-stick baking sheet.
- Flatten each ball with a fork.
- Bake at 375F for 10 minutes or until golden brown.
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Easy peanut butter cookies using natural peanut butter
Easy peanut butter cookies using natural peanut butter
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
- Preheat the oven to 375F
- Cream the softened butter, peanut butter, and sugars together in a large bowl.
- Add the eggs and mix well.
- In a separate bowl, sift the dry ingredients together.
- Add to the peanut butter and mix.
- Chill the dough for an hour in the refrigerator (covered).
- Roll the dough into 1 inch balls and place on a non-stick baking sheet.
- Flatten each ball with a fork.
- Bake at 375F for 10 minutes or until golden brown.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 374Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 54mgSodium: 378mgCarbohydrates: 42gFiber: 2gSugar: 24gProtein: 7g
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email info@confessionsofanover-workedmom.com to chat.
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?
It shouldn’t be a problem at all. I would add about 1 cup of chocolate chips to a standard cookie recipe.
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!
So glad you enjoyed it! Thank you for stopping by.
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.
So glad you enjoyed them!
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.
I’m so glad that you enjoyed the recipe!
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!
So glad you enjoyed them! Thanks for stopping by!
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?
Hi Angelina – Yes, that should definitely work. Those are one of my husband’s favorite cookies. Thanks for stopping by!
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!
It certainly should but I would recommend you use a stand mixer as it might be harder to stir. Thanks for stopping by!
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!!!!
So glad you enjoyed it!
How much salt to add if using unsalted peanut butter and when would you add the salt? Thank you
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.