Soft, chewy, bakery-style peanut butter cookies.
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Peanut butter cookies are my favorite! It would be dangerous for me to make a batch by myself!
Katie, these cookies are amazing! But just curious, how do you usually calculate the calories/macros, etc for nutrition info? I tried putting in different brands of peanut butter, etc as well as different types of flour (oat, etc) but at the minimum always ended up with more. Thank you for this delicious recipe!!
She uses caloriecount. I’m doing the math in my head really quickly and getting around 100c/cookie, which is a little more but pretty close per cookie.
Hi Katie, can I substitute the applesauce with something else for fodmap diet? Thanks Sandy
You can probably use yogurt, such as coconutmilk yogurt.
Pumpkin. I always use it since I never have applesauce handy.
Hi Katie!
I live in Japan and it’s hard to find applesauce, could I use Greek yogurt instead?
You can make your own AS, I always do. Just peal some apples, add a splash of water and cinnamon and cook over low heat till they fall apart. Blend-that’s the best AS ever.
I love peanut butter cookies. It is impossible even to resist
Sara Denvers from https://investimentoesportivo.net/bet365/
I have been waiting to try out the peanut butter cookie recipe the health freak that I am, I chose to replace sugar with coconut sugar ?♀️ . I wasn’t statisfied, the coconut sugar has a taste that doesn’t go with peanut butter and the cookies need to be more firm. For the flour, I used rice flour , any idea how to make the cookie a little more firm? Also, which other unrefined sugar would you recommend? Thank you
You can always just add a little extra flour if you’re using peanut butter that is extra smooth or runny. I like either regular sugar or sucanat in these.
I made these for my girls today, they loved them! I like that it makes a manageable batch. (Some cookie recipes make 2or 3 dozen, far too many for our little family). We’re wondering if this could be made using a chocolate nut butter, like Justin’s, if we reduce the sugar?
Yes!!
Hi, i like my cookies crunchy as opposed to soft, how do i make these crunchier please?
I just made these. They’re really good, but I encountered one issue- they’re super gooey, soft and are falling apart.
I didn’t peanut butter, but used something called “sun butter.” This is sunflower butter but it’s pretty liquidy and thin compared to peanut butter. Could this be the problem?
Do they need more time cool?
The only other thing I can think of is I didn’t use a cookie cutter. I just used a spoon, and rolled it with my hands. Should I not flatten out the ball of dough? I don’t think I did but I’m wondering if it’s too thin when it’s set on the pan, maybe it’ll become super thin when it’s cooked? I’m guessing the thicker the better, right, so that when it cooks, it doesn’t flatten out?