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Now, I am not usually a fan of peanut butter, but these Nut Butter Cookies are amazing!
I had some mixed 3 nut butter (peanut, cashew and hazelnut) in the cupboard, that I bought a while ago and discovered I didn´t like! So, I was wondering if I could use it up by trying to bake something with it.
Without very high expectations, I browsed the web for some inspiration and thought I´d give making some cookies a try! And I was amazed by the results – I ABSOLUTELY LOVE these cookies! They are a real success – I honestly didn´t think I would like them! Haha, maybe now I will have to buy peanut butter more often!
My Version of Nut Butter Cookies
I´ve adapted my recipe for Nut Butter Cookies from a recipe I found on Loving It Vegan.
I halved the quantities to make 12 (slightly smaller) cookies and have given you the metric measurements I used below. Instead of peanut butter, I used the 3 Nut Butter by Whole Earth I had, but you could, of course, use peanut butter, too.
I also substituted the caster sugar for some golden caster sugar. This gives the Nut Butter Cookies a lovely golden colour and gives them a super buttery and sweet flavour. You could, of course, use caster sugar instead.
I didn´t actually use any milk in the recipe as my dough came together nicely without it. However, as it was a tip in the original recipe to add a little milk if the dough is too crumbly, I have kept it in this recipe here, too.
Make these Nut Butter Cookies Vegan or Dairy-Free
My track record with making vegan bakes has not been great I must admit. But these Nut Butter Cookies might be my first success story!
By using vegan butter, these cookies are extremely easy to turn into a vegan treat! A dairy-free version using dairy-free butter (which is often also vegan anyway) is also possible. The same goes for the milk (if you need it), you can use any dairy-free or plant-based milk of your choosing!
These Nut Butter Cookies couldn´t be quicker to make!
Now I thought my Best-Ever Chocolate Chip Cookies were quick and easy to make. But these Nut Butter Cookies are even faster to do because you don´t have to chill them in the fridge before you bake them! How good is that?
Whilst you could use a wooden spoon, it´s a lot easier to do the first stage (creaming together the butter and sugar) with an electric hand mixer. Whilst a free-standing mixer is obviously very expensive and takes up a lot of space, a small hand whisk really is a must for any baker! They tend to be fairy easy to store and you can get one for a very reasonable price! Something like this (which also comes with dough hooks) would be really good!
More Biscuit and Cookie Recipes
Recently, I´ve started to make loads more biscuits/cookies. I never really enjoyed making them before but I am getting weirdly into it at the moment, haha! If you want to, check out some of my other biscuit recipes below.
- Easy Iced Biscuits (with feathered icing)
- Best-Ever Chocolate Chip Cookies
- Chocolate and Orange Crescents
- Coconut Macarons
- Traditional Scottish Shortbread
Nut Butter Cookies (with Vegan and Dairy-Free option)
Recipe
Ingredients:
- 100g (golden) caster sugar, plus extra for rolling
- 60g softened butter (can use vegan or dairy-free butter)
- 125g smooth peanut (or mixed nut) butter
- ½ tbsp vanilla extract
- 95g flour
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- 1-3 tbsp milk (normal or plant-based)
Method:
- Preheat the oven to 190°C and line one or two baking trays with greaseproof paper.
- Use an electric hand mixer to cream together the butter and caster sugar until smooth. Next, whisk in the peanut butter and vanilla extract.
- Add in the dry ingredients and mix with your hands until the mixture comes together into a smooth cookie dough. Check to see if it can be easily rolled into balls or if it´s still too crumbly. If so, add a little milk, a tablespoon at a time, until the dough comes together nicely.
- Put some extra golden caster sugar into a small bowl. Roll the dough into 12 balls (about 33g each, if you want to be precise) and then roll them in the sugar to coat.
- Place the cookies onto your prepared baking trays with plenty of space in between them, as they will spread whilst they are baking.
- Use a fork to flatten the biscuits slightly and create an imprint on the top of the biscuits (I like to do it one way and then again at a 90° angle to the previous one to create a “grid”).
- Bake the nut butter cookies in the preheated oven for 12-15 minutes until golden brown.
- Leave the cookies to cool completely before you move them (they´ll still be soft when the come out of the oven). Once cooled, you can sprinkle them with a little more golden caster sugar to serve.
