Peanut Butter Cookie Recipe No Butter: Oil-Based Crumb With Nutty Richness

This oil-based peanut butter cookie delivers the classic nutty richness without any butter. The secret lies in using vegetable oil for a tender crumb and deep peanut flavor that shines through every bite.

You’ll achieve perfectly soft cookies with crisp edges, proving that butter isn’t necessary for delicious results. The dough comes together quickly and bakes in just 10-12 minutes.

Ingredients for Peanut Butter Cookie Recipe No Butter

A few pantry staples deliver rich, nutty cookies with a tender crumb.

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Peanut butter is the star here, so splurge on natural brands like Smucker’s or Crazy Richard’s—no added sugar or oils. The flour should be all-purpose (King Arthur if you’re picky), but even generic works. Vegetable oil is key for that soft texture; canola or sunflower are neutral and won’t overpower the peanut flavor. I grab mine from Costco in bulk since it keeps forever.

No peanut butter? Almond or cashew butter work in a pinch (flavor shifts slightly). Out of vegetable oil? Melted coconut oil is a solid swap, but it’ll add a hint of coconut. Brown sugar can be all white sugar, but the cookies will be less chewy. The peanuts? Skip if allergies are a concern or swap for chopped almonds.

Store dough in the fridge for up to 3 days or freeze for 3 months. Baked cookies keep in an airtight container for 5 days—if they last that long. Reheat briefly in the microwave for that fresh-baked feel (worth the extra 10 seconds).

Step-by-Step Instructions for Peanut Butter Cookies No Butter

Here’s how I achieve tender, nutty cookies using oil instead of butter—simple and foolproof.

Step 1: Mix Wet Ingredients Until Smooth

In a large mixing bowl, combine the 1 cup Peanut Butter and 0.5 cup Vegetable Oil. I use a hand mixer on medium speed for 1-2 minutes until the mixture is completely smooth and homogeneous. This step ensures the oil fully incorporates with the peanut butter, creating a stable base for the dough.

Add the 0.75 cup Granulated Sugar, 0.75 cup Brown Sugar, 1 whole Large Egg, and 1 tsp Vanilla Extract. Beat on medium speed for another 2-3 minutes until the mixture lightens slightly in color and becomes fluffy. The sugars dissolve into the wet ingredients, and the egg binds everything together.

Step 2: Incorporate Dry Ingredients Gently

In a separate bowl, whisk together the 1.5 cups All-Purpose Flour, 1 tsp Baking Soda, and 0.5 tsp Salt. This step distributes the leavening agent and salt evenly, preventing pockets of concentrated flavor in your cookies.

Gradually add the dry ingredients to the wet mixture, about ½ cup at a time, mixing on low speed just until combined. Over-mixing develops gluten, which can make the cookies tough. I stop the mixer as soon as I see the last streaks of flour disappear. The dough will be soft but manageable.

Step 3: Fold in Peanuts for Texture

Using a silicone spatula, fold in the 0.5 cup Peanuts by hand. I prefer to reserve a small handful to press into the tops of the cookies just before baking for both texture and visual appeal. The chopped peanuts add a satisfying crunch and enhance the peanut flavor in every bite.

Ensure the peanuts are evenly distributed throughout the dough. If the dough feels too sticky, you can chill it for 20-30 minutes to make it easier to handle, but it’s not strictly necessary with this recipe. The oil base keeps the dough soft and pliable even at room temperature.

Step 4: Shape and Bake Until Golden

Preheat your oven to 350°F and line two baking sheets with parchment paper. Scoop the dough into 1.5-tablespoon portions (I use a cookie scoop for consistency) and roll each into a ball. Place them 2 inches apart on the prepared sheets—they won’t spread as much as butter-based cookies, but they still need room.

Bake for 10-12 minutes until the edges are light golden brown and the tops look set. Don’t overbake; the cookies will continue to cook slightly on the hot pan after you remove them. The centers should still look slightly soft when you take them out of the oven.

Step 5: Cool and Enjoy the Nutty Crunch

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This brief rest allows them to firm up slightly, making them easier to move without breaking.

The oil creates a tender, slightly dense crumb that pairs perfectly with the rich peanut flavor and the crunch of the peanuts. Once fully cooled, store them in an airtight container at room temperature for up to 5 days—if they last that long.

Best Sauces and Condiments for This Recipe

Spicy Options 🔥

For those who love a kick, pair your peanut butter cookie recipe no butter with a spicy dip. A homemade sriracha-infused honey adds heat and sweetness in perfect balance. Simply mix 2 tablespoons of honey with 1 teaspoon of sriracha for a quick, zesty glaze. If you prefer store-bought, Sweet Chili Sauce (like Mae Ploy) offers a tangy, mildly spicy complement that enhances the cookie’s nutty depth.

Sweet and Tangy

Sweet and tangy sauces can elevate the rich flavors of your cookies. A classic caramel drizzle is easy to make at home with melted sugar, butter substitute, and cream. For convenience, Smucker’s Caramel Topping works just as well. Another great option is a peanut butter glaze—mix powdered sugar, milk, and a spoonful of peanut butter for a creamy, nutty topping.

Chocolate Pairings

Chocolate and peanut butter are a match made in heaven. A warm chocolate ganache (melted dark chocolate and coconut cream) adds luxury to your cookies. Store-bought Hershey’s Chocolate Syrup is a quick alternative for dipping or drizzling. For a healthier twist, try a homemade dark chocolate avocado mousse as a dip.