Soft, chewy, bakery-style peanut butter cookies.
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Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been featured on The Today Show, CNN, Fox, The Huffington Post, and ABC’s 5 O’clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.
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I love peanut butter (one thing my dad and I have in common :)) and I love peanut butter cookies!! This recipe looks nice and simple. A sprinkling of coarse sugar on top would add a nice mix of texture. 😀
YUM! Love that you used Applesauce in the Peanut Butter Cookies!!!!
I am a peanut butter-aholic!! I will not be able to stop with these. 🙂
xo,
Em
Katie, can you use stevia instead of sugar in the peanut butter cookies?
You’d have to experiment, and I’d start with a stevia baking blend because then at least you’d still have the same bulk. Be sure to report back if you try!
-Jason
I made these last night to satisfy a midnight craving for peanut butter, and they hit it out of the park. Quick and easy and delicious! I will say they didn’t hold together completely, each cookie breaking into about three pieces over the course of consumption, but that may be because I flattened them a bit too much before baking or tried to make them too big. (Though I made eight cookies, so I figured I was right in range?) Whatever! They were still great!
Hi Katie! I LOVE peanut butter and will definitely make these! I wanted to let you know that your cranberry orange bread is a HUGE hit in our household. My husband has commented to me numerous times about how good this bread is. I made it to take to an event and it was well received there, too! Thanks for the delicious and healthy recipes! Happy Thanksgiving!
These are wonderful.
These were outstanding!
Would almond flour work instead of the other flours?
I’m wondering about the almond flour also.
I do them with almond flour all the time! It works with almond butter and almond flour too.
i made them today and used the 3 tbsp of almond flour but when i was done mixing, they were WAY too wet still, so I added another tbsp of whole wheat flour. It did help but even after letting them cool, they were still pretty raw, a little too raw for my liking and normally I love cookies that way. Not sure if that helps but if i try again I’ll probably just use regular flour. Oh, i did use brown sugar so maybe thats where it went wrong? not sure but not sold on these cookies this time around 🙁
Use about 1/4 tapioca starch. So 3 T total but 1 part tapioca starch and 3 parts almond flour.
Same thing happened to me!
I am a recipe tester and have baked a lot of PB cookies over the years. After just switching to a plant based diet, I am astounded that these may actually be my favorite PB cookies as well! Soft, Chewy, and the flavor and texture is all there. These are soft yet delicate. They hold together and yet when eating they break apart into three large pieces, not crumbs, not a bad price to pay for no eggs and very little flour. I used AP flour but would be happy to experiment with others in the future. I followed the directions exactly as stated and they came out perfect! My PB (Kirkland Organic Smooth PB) was already in the fridge so I did not refrigerate the dough further. Katie, another great recipe! Please keep them coming, you are a genius at what you do! These are even better than any “professional bakery” vegan cookie I’ve had!
I love the picture!
can i use runny peanut butter?
If you mean like Jif or Skippy then yes.