Photo: Joanne Bruno
By Joanne Bruno
My brother eats peanut butter like he’s training for a marathon.
I should know.
(Been there, done that, doing that.)
Photo: Joanne Bruno
Every morning for breakfast he has a bagel with peanut butter, which is what I used to eat after my 20 mile runs.
His endurance event?
Sleeping.
Does that seem fair to you?
Photo: Joanne Bruno
Out of jealousy sisterly love I’ve taken it as my life’s mission to combat his faster-than-the-speed-of-light metabolism.
Put it to the test.
Give it a run for it’s money.
And if there’s one thing my brother can’t resist, it’s the peanut butter/chocolate combo.
(That’s really the only indicator that we are related. Other than the fact that we have the same eyes. And cheekbones. But those are trivial compared to mutual nut butter adoration. Seriously.)
Photo: Joanne Bruno
My compulsion to nourish him was put to the test a few weeks ago when I decided to go my parents’ house on a whim.
I knew I couldn’t arrive without a baked good. But when I opened my fridge to assess its contents, I realized that something was amiss.
Quite amiss.
Supremely amiss.
I had run out of butter. It was my worst nightmare come true.
I suppose I could have run across the street to the store but I had just run 9 miles that morning and that seemed like more than enough cardiovascular exertion for one day.
Hmm. Dilemma, dilemma, dilemma.
Then, in a moment of divine inspiration, I realized that one doesn’t need butter when one is making peanut butter cookies. The peanut butter itself fatty enough. However, instead of being chock full of saturated fats like dairy butter is, it has good-for-you monounsaturated fats. A win/win situation if you ask me.
The end result being a thick, chewy, delicious cookie that would satisfy any peanut butter lover’s cravings. My brother ate more than his fair share within the first hour of me arriving home.
Mission accomplished.
Photo: Joanne Bruno
Peanut No-Butter Chocolate Chip Cookies
Makes 24, adapted from The Curvy Carrot
1 cup peanut butter (or any other nut butter)
1/2 cup granulated sugar
1/2 cup maple sugar (or brown sugar)
1 tsp baking soda
2 eggs
1 tsp vanilla paste
1/2 cup AP flour
1/2 cup chocolate chips
1/2 cup 70% dark chocolate, cut into chunks
1. Preheat oven to 325.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine the peanut butter, sugars, and baking soda until well mixed.
3. Add the eggs, one at a time, scraping down the sides of the bowl after each addition. Add the vanilla paste.
4. Add in the flour, mixing until well-combined. Stir in the chocolate chips and chunks.
5. Line a cookie sheet with parchment paper. Using a cookie scoop or your hands roll the dough into 1 1/4-inch balls, slightly flattening each one, and place onto the cookie sheet.
6. Bake the cookies for 10 minutes, or until the cookies are slightly puffy and light brown around the edges. Allow to cool on a wire rack.
Photo: Joanne Bruno
{ 32 comments… read them below or add one }
Do you have to use vanilla paste? What is the difference between vanilla paste and vanilla extract?
You could definitely use vanilla extract in lieu of vanilla paste! Vanilla paste is sold in a lot of supermarkets (Whole Foods carries it!) and is basically a mix of vanilla beans and vanilla extract. Vanilla paste and vanilla extract are interchangeable so just use the same amount!
How much vanilla extract could you use if you didn’t have paste?
The two are completely interchangeable so just use the same amount – 1 tsp.
Wow. I’m totally amazed by this idea–I can’t believe it’s even possible. Well done and very inventive!
Thanks so much Leslie!
Does the recipe require 2 eggs or 4? There are two entries for “2 eggs”. Thanks!
So sorry! That must have been a typo. It should just be two eggs!
Is that 2 or 4 eggs?
2 eggs! Sorry for the typo!
Oh good. Another vanilla bean paste convert. I use nothing else now.
And I suppose the “butter” part of peanut butter takes care of your no butter in the fridge problem. (love the cookie poised on the side of the glass)
Good mix of two chocolates, too, Joanne.
No need for butter when you can make these cookies! They look amazing and I love your photos!
Great idea! Love the sub and there’s nothing better than peanut butter and chocolate. I like your brother’s idea of a marathon, too!
yummmm! I may have to make these very soon with sunflower or almond butter.
This is genious and now I’m sitting here at 8 in the morning (running late for work) and craving pb cho cookies!
milk makes it a wholesome breakfast right?
I try to use as little butter as possible and swap it out for other healthy fats like you mentioned or for applesauce. I can’t wait to make these babies!
Not that PB could be improved upon, but I bet this would be terrific with other nut butters too.
This cookies looks awesome perfect, looking at that clicks I am carving one.
This is almost a flourless cookie, just 1/2 cup flour, hardly anything in comparison to 1 cup sugar, 1 cup chocolate and 1 cup peanut butter. For gluten free clients I wonder if flour would be missed if its excluded from the party?
I’m thinking almond butter…since I have tons in the house right now. Thanks
I love this cookie Joanne!! my kids go through pb like it was going out of style, lol. Passing this along to chuls!!
bonnie
Yes! The little peanut butter trick! I love it! Just makes that peanut butter flavor all the more intense. And irresistible!
I had no idea you could do this. Such a great tip
thank you!!
I have made very similar cookies without any flour (just to answer Three cookies) what amazes me is that peanut butter can replace both butter and flour – now that is a superfood!
These look perfectly chewy and delicious.
these look delicious!
This was heaven sent! I’m pregnant and craving cookies. I even had to substitute oil/water/powder for an egg… they turned out wonderful!!! Thanks!
Yummm I can see why your brother couldn’t resist!
i really like this recipe it taste soo good and is yum , its so yum im making it now!
Thanks so much… I usually have butter in the fridge… But thought of making some cookies with my 4 year old to find out I had none…we tried the recipe and the cookies are the best I’ve ever made…and tasted!!! Thanks again
Im so happy i just heard my timer go off…… Yummmmm best cookies ever these were so delicious!!!!! Thanks Joanne
These cookies are delicious! And very easy! I added half a cup of oats and half a teaspoon of cinnamon. YUM!!!!
Wow I love the idea of substituting peanut butter . I am vegan and would love to veganize this recipe. Do you think using mashed bananas (mashed with a little soymilk to moisten) would be a good substitute for the eggs?? Also i found some dark chocolate peanut butter, I think i will use it and make them double chocolate peanut butter cookies! yum!
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