Peanut Butter Cookie Recipe Without Brown Sugar: A Delicious Twist On A Classic Treat

Peanut Butter Cookie Recipe Without Brown Sugar: A Delicious Twist On A Classic Treat

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(Flourless) Peanut Butter M&M Chocolate Chunk Cookies Baker by Nature
(Flourless) Peanut Butter M&M Chocolate Chunk Cookies Baker by Nature from bakerbynature.com

Introduction

Are you a fan of peanut butter cookies but want to switch things up a bit? Look no further than this peanut butter cookie recipe without brown sugar. Using only a handful of ingredients, this recipe is easy to follow and produces cookies that are soft, chewy, and full of peanut butter flavor. Plus, it’s a great option for those who may not have brown sugar on hand.

Recipe 1: Classic Peanut Butter Cookies

Ingredients

  • 1 cup of creamy peanut butter
  • 1 cup of granulated sugar
  • 1 egg
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt

Instructions

  1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together the peanut butter and sugar until smooth.
  3. Beat in the egg and vanilla extract until well combined.
  4. Add the baking powder, baking soda, and salt, and mix until just combined.
  5. Using a cookie scoop or spoon, form the dough into balls and place them onto the prepared baking sheet.
  6. Use a fork to press down on each cookie ball to create a criss-cross pattern.
  7. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
  8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Nutritional Information

Serving Size: 1 Cookie

  • Calories: 120
  • Total Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 10mg
  • Sodium: 90mg
  • Total Carbohydrates: 14g
  • Dietary Fiber: 1g
  • Sugars: 11g
  • Protein: 3g

Cooking Time

10-12 minutes

Equipment

  • Mixing bowl
  • Mixing spoon or electric mixer
  • Cookie scoop or spoon
  • Baking sheet
  • Parchment paper
  • Fork
  • Wire rack

Serving Suggestions

These peanut butter cookies are great on their own, but you can also pair them with a cold glass of milk or a scoop of vanilla ice cream for an extra treat.

Variations

If you want to mix things up, try adding in some chocolate chips, chopped peanuts, or even a sprinkle of sea salt on top of the cookies before baking.

Substitutions

If you don’t have creamy peanut butter on hand, you can use crunchy instead. Just keep in mind that the texture will be a bit different. You can also substitute the granulated sugar for coconut sugar or honey if you prefer.

Storage

These peanut butter cookies can be stored in an airtight container at room temperature for up to 1 week. You can also freeze them for up to 3 months.

Tips

  • Be sure to use room temperature peanut butter and egg for best results.
  • Don’t overmix the dough, as this can result in tough cookies.
  • If the dough is too sticky to handle, chill it in the fridge for 30 minutes before scooping and baking.

Frequently Asked Questions

Can I use natural peanut butter? Yes, but keep in mind that natural peanut butter may result in a slightly different texture and flavor.

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Can I use a different type of sugar? Yes, you can use coconut sugar or honey as a substitute.

Can I freeze the dough? Yes, you can freeze the dough for up to 3 months. Just be sure to thaw it in the fridge before baking.

Recipe 2: Peanut Butter Oatmeal Cookies

Ingredients

  • 1 cup of creamy peanut butter
  • 1/2 cup of granulated sugar
  • 1/2 cup of brown sugar
  • 1 egg
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1 cup of old-fashioned oats

Instructions

  1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together the peanut butter, granulated sugar, and brown sugar until smooth.
  3. Beat in the egg and vanilla extract until well combined.
  4. Add the baking powder, baking soda, and salt, and mix until just combined.
  5. Stir in the oats until evenly distributed.
  6. Using a cookie scoop or spoon, form the dough into balls and place them onto the prepared baking sheet.
  7. Use a fork to press down on each cookie ball to create a criss-cross pattern.
  8. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown.
  9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutritional Information

Serving Size: 1 Cookie

  • Calories: 140
  • Total Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 10mg
  • Sodium: 110mg
  • Total Carbohydrates: 18g
  • Dietary Fiber: 1g
  • Sugars: 12g
  • Protein: 3g

Cooking Time

12-15 minutes

Equipment

  • Mixing bowl
  • Mixing spoon or electric mixer
  • Cookie scoop or spoon
  • Baking sheet
  • Parchment paper
  • Fork
  • Wire rack

Serving Suggestions

These peanut butter oatmeal cookies are delicious on their own, but you can also enjoy them with a cup of coffee or tea for a cozy treat.

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Variations

For an extra twist, try adding in some cinnamon or nutmeg to the dough. You can also swap out the oats for chopped nuts or chocolate chips.

Substitutions

If you prefer, you can use all granulated sugar instead of a mix of granulated and brown sugar. You can also substitute the creamy peanut butter for crunchy if you like a bit of texture.

Storage

These peanut butter oatmeal cookies can be stored in an airtight container at room temperature for up to 1 week. You can also freeze them for up to 3 months.

Tips

  • Be sure to use room temperature peanut butter and egg for best results.
  • If the dough is too sticky to handle, chill it in the fridge for 30 minutes before scooping and baking.
  • Don’t overmix the dough, as this can result in tough cookies.

Frequently Asked Questions

Can I use natural peanut butter? Yes, but keep in mind that natural peanut butter may result in a slightly different texture and flavor.

Can I use quick oats instead of old-fashioned oats? Yes, but keep in mind that the texture may be a bit different.

Can I freeze the

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