This no-butter peanut butter cookie delivers rich flavor and fudgy edges without dairy. The secret lies in using oil or yogurt as a substitute, creating a texture that’s both tender and satisfying.
With just a few simple ingredients and 15 minutes of prep, you’ll have cookies that rival traditional versions. The result is a treat that’s perfect for those avoiding butter or seeking a quicker method.
Ingredients for Peanut Butter Cookie Recipe No Butter
A handful of pantry staples creates these rich, fudgy cookies with zero butter required.
| Ingredient | Amount | Notes |
|---|---|---|
| Creamy Peanut Butter 🥜 | 1 cup | Natural or commercial, well-stirred |
| Granulated Sugar 🍚 | ¾ cup | White or raw, fine grain |
| Brown Sugar 🟤 | ¾ cup | Light or dark, packed |
| Large Egg 🥚 | 1 whole | Room temperature preferred |
| Vanilla Extract 🌿 | 1 tsp | Pure extract, not imitation |
| Vegetable Oil 🫒 | ¼ cup | Or melted coconut oil |
| Plain Greek Yogurt 🥛 | ¼ cup | Full-fat for richness |
| All-Purpose Flour 🌾 | 1 ¼ cups | Spoon and level method |
| Baking Soda 🧂 | 1 tsp | Ensures proper rise |
| Salt 🧂 | ½ tsp | Fine sea salt recommended |
| Chopped Peanuts 🥜 | ½ cup | Optional, for texture |
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The peanut butter is non-negotiable here. Jif or Skippy work perfectly for consistent texture, but natural peanut butter (the kind that separates) adds depth—just stir it well before measuring. For the oil, neutral-flavored options like vegetable or canola won’t compete with the peanut flavor. The Greek yogurt adds moisture without dairy—Fage or Chobani are reliable brands.
No peanut butter? Almond or cashew butter can substitute, but the flavor profile changes. Swap the oils equally—melted coconut oil adds a subtle sweetness. Skip the yogurt? Use applesauce at the same amount for a similar texture. The flour can be gluten-free 1:1 blend if needed, but weigh it for accuracy.
Dough keeps 3 days refrigerated in an airtight container. Baked cookies stay fresh 5 days at room temperature. Freeze dough balls for 3 months—bake straight from frozen, adding 1-2 minutes to bake time.
Why You’ll Love This Recipe
- Five Ingredients Only: I love that this recipe needs just creamy peanut butter, sugar, an egg, and vanilla—no butter, no flour, no fuss.
- Chewy & Rich: The combo of brown and granulated sugar gives them that perfect chewy texture with a deep, nutty sweetness.
- Last-Minute Hero: I’ve made these for bake sales, potlucks, and even a 3 p.m. craving. They’re always a hit.
- Budget Stretcher: Peanut butter and pantry staples mean I can bake a batch for under $5. Honestly, it’s my go-to when money’s tight.
Step-by-Step Instructions for Peanut Butter Cookies No Butter
Here’s the method. Straightforward, tested, works every time.
Step 1: Cream Peanut Butter, Sugars, and Wet Ingredients
In a large mixing bowl, combine the 1 cup Creamy Peanut Butter, 0.75 cup Granulated Sugar, and 0.75 cup Brown Sugar. Beat on medium speed for 2-3 minutes until the mixture is light and fluffy.
Add the 1 whole Large Egg, 1 tsp Vanilla Extract, 0.25 cup Vegetable Oil, and 0.25 cup Plain Greek Yogurt. Mix for another 1-2 minutes until everything is fully incorporated and smooth. The Greek yogurt adds moisture and richness without the need for butter.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the 1.25 cups All-Purpose Flour, 1 tsp Baking Soda, and 0.5 tsp Salt. This ensures even distribution of the leavening agent and prevents overmixing when combined with the wet ingredients.
Gradually add the dry mixture to the peanut butter mixture, beating on low speed just until combined. The dough will be thick and slightly sticky. Avoid overmixing to maintain a tender cookie texture.
Step 3: Fold in Peanuts and Chill the Dough
If using, fold in the 0.5 cup Chopped Peanuts by hand with a spatula. This adds a satisfying crunch and visual appeal. The dough is ready for chilling.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This step firms up the dough, making it easier to handle and preventing excessive spreading during baking. It also allows the flavors to meld together.
Step 4: Shape, Bake, and Create the Classic Crosshatch
Preheat the oven to 350°F and line two baking sheets with parchment paper. Roll the chilled dough into 1-inch balls and place them 2 inches apart on the prepared sheets.
Use a fork to gently press down on each ball, creating the classic crosshatch pattern. This not only adds the signature look but also ensures even baking. Bake for 10-12 minutes until the edges are lightly golden.
The centers may look slightly underdone, but they’ll firm up as the cookies cool. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This prevents them from breaking apart while still warm.
Pro Tips For Making Peanut Butter Cookie Recipe No Butter
- Use Room Temp Egg: I learned this the hard way—cold egg straight from the fridge makes the peanut butter seize up. Pull it out 30 minutes early for a smoother, easier mix.
- Chill the Dough: Sounds weird, but it works: stick the dough in the fridge for 20 minutes before rolling. Prevents the cookies from spreading into flat, sad discs.
- Press With a Fork: Skip the fancy patterns—just use a fork to make that classic crisscross. It’s not just for looks; it actually changes the outcome by helping them bake evenly.
- Watch the Edges: After burning three batches, I finally figured out these cook fast. Pull them when the edges are just golden—about 10-12 minutes—even if the centers look soft.
Serving Suggestions for This peanut butter cookie recipe no butter
Classic Milk Pairing
A cold glass of whole milk is my go-to for balancing the richness. The creaminess complements the peanut butter flavor perfectly. For dairy-free options, almond or oat milk works just as well. 🥛
Coffee Break Treat
These cookies pair wonderfully with a cup of black coffee or cold brew. The bitterness cuts through the sweetness, making each bite taste even better. I love dipping them in my morning latte too.
Ice Cream Sandwich
Turn them into ice cream sandwiches with a scoop of vanilla bean ice cream between two cookies. Use 1 cup ice cream per 6 sandwiches for the ideal ratio. Roll the edges in chopped peanuts for extra crunch.
Fruit Accompaniments
Slice apples or bananas to serve alongside. The freshness lightens the dessert experience. I often add a sprinkle of cinnamon on the fruit for warmth.
Holiday Presentation
Stack cookies on a platter with peanut butter cups and chocolate-covered peanuts for a festive look. This setup is always a hit at gatherings.
Dipping Sauce
Warm ½ cup chocolate sauce or caramel sauce for dipping. A pinch of sea salt on top enhances the sweetness. I use Ghirardelli for the best results. ✨
Nutrition Facts
Frequently Asked Questions
Can I use crunchy peanut butter instead?
Crunchy peanut butter adds extra texture and nutty bits. The baking process softens the peanuts slightly, but you’ll still get that satisfying crunch in every bite.
Why did my cookies spread too much?
This usually happens if the dough wasn’t chilled long enough or the oven wasn’t fully preheated to 350°F. Chill dough for at least 30 minutes and ensure your oven is at the right temperature before baking.
How do I make them gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free blend. Weigh the flour for accuracy, as gluten-free flours can behave differently. The texture will be slightly different but still delicious!
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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