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Nutrition Facts
Serving Size 1 cookies 23g Recipe makes 36 cookies)
Calories 92
Calories from Fat 43		(46%)
Amount Per Serving		%DV
	Total Fat 4.8g	7%
	Saturated Fat 0.8g	4%
	Monounsaturated Fat 2.3g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 6mg		2%
Sodium 57mg		2%
Potassium 96mg		2%
Total Carbohydrate 10.6g		3%
	Dietary Fiber 0.8g	3%
	Sugars 6.6g
Protein 2.8g		5%
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No Butter Peanut Lover's Peanut Butter Cookies

Recipe #186718 | 45 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Casa Semanas
Sep 18, 2006

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.

36 cookies (change servings and units)

Ingredients

1/2 cup peanuts
1 cup flour
1/2 teaspoon baking soda
1 large egg
1 cup brown sugar
1/4 cup milk
1 cup crunchy peanut butter
1/3 cup dark chocolate chips (optional)

Directions

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.

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Featured Reviews for This Recipe

From: Chef Heather

On Nov 19, 2009

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!

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From: Chef #823139

On Apr 22, 2008

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From: Chef #1207645

On Mar 18, 2009

Alright. So I needed a dessert recipe with no butter, and I stumbled across this. I'm usually not a fan of peanut butter, but these were delicious. I didn't use peanuts at all, used creamy peanut butter, and used regular sugar instead of brown sugar (I really need to go shopping). Also I added chocolate chips. I definitely thought something was wrong when the recipe said 1/4 cup milk and the batter was very dry, but nevertheless I cooked it and they turned out fantastic. Awesome recipe.

1 person found this review helpful

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From: Whatserface

On Apr 1, 2008

Excellent cookies. I absolutely love them, and I definitely recommend.

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