Peanut Butter Cookies Without Brown Sugar

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Are you a fan of peanut butter cookies, but lacking one of the crucial ingredients? Almost all peanut butter cookies call for brown sugar, but it is possible to make these delicious treats with no brown sugar at all – so let’s find out how!

Peanut Butter Cookies

How To Make Peanut Butter Cookies Without Brown Sugar

To make peanut butter cookies with no brown sugar in them, you are going to need:

  • Peanut butter: this is the main component of peanut butter cookies, so you definitely can’t skip this one. Choose your favorite brand for the best possible flavor and texture. The creamier it is, the better your cookies will taste!
  • All-purpose flour: this will bind the cookies and give them texture and bulk, so it’s another crucial ingredient.
  • Milk: to help the dry ingredients stick together, you’ll need a good helping of milk. Full fat will give you the best results, but you can use semi-skimmed if you prefer.
  • White sugar: you still need the sweetness to make these cookies work, so make sure you have some white sugar to hand to replace the brown sugar with.
  • An egg: this will pull the cookies together and prevent them from crumbling.
  • Baking powder: to ensure your cookies are puffy and have a great, airy texture, don’t forget the baking powder!

Peanut Butter Cookies Without Brown Sugar

4 from 4 votes
Recipe by Laura Ritterman Course: DessertCuisine: AmericanDifficulty: Easy
Servings

18

servings
Prep time

10

minutes
Cooking time

12

minutes
Calories

172

kcal

If you are craving peanut butter cookies but you’re out of brown sugar, you can follow this simple recipe.

Ingredients

  • 1 ½ cups of all-purpose flour

  • 1 cup peanut butter

  • 1 egg

  • 1 cup white sugar

  • ½ cup of milk

  • 1 teaspoon baking powder

  • Pinch salt

Directions

  • Start by preheating your oven to 350 degrees F. Next, get out a large mixing bowl and add the milk, sugar, and peanut butter to the bowl.
  • Mix on a high speed for 2 minutes (or beat hard by hand until well combined).
  • Crack your egg into the mixture and beat for another minute with the mixer.
  • Add your baking powder and flour to the mixture, and stir well.
  • Line a cookie sheet with parchment paper or a silicone mat.
  • Use a small scoop or teaspoon to scoop out balls of the cookie mixture and roll them in your hands to shape them. Place them on the cookie sheet and then gently press them down with the tines of a fork so that they are slightly flattened. Make sure they are spaced out enough so that they won’t run into each other.
  • Place the cookie sheet in the oven and bake for around 10 minutes, and then check on them. They should be turning a light golden color. Give them a couple more minutes if you aren’t satisfied with the color (but bear in mind that they will not go as dark as cookies that contain brown sugar).
  • Place the tray on the side and leave the cookies until they are completely cool. When they are, transfer them to an airtight container for storage.

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Tips & Tricks

Now that you’ve got the basics of this recipe sussed out, let’s look at some top tips for ensuring your cookies are fantastic.

  • Try adding a bit of mashed banana to your cookie batter for a bit more flavor and texture. This is a great way to bring some natural sweetness to the cookies, and may mean you can cut back on the sugar a bit! It will also work as an egg replacement.
  • Use honey as a natural sweetener if you wish to reduce your sugar intake. This should work well with the nuttiness of the peanuts, so it’s a great way to improve the health factor of these cookies. You can also use stevia, molasses, maple syrup, or golden syrup if you don’t have white sugar available.
  • If you want to create a gluten free version of these cookies, simply swap the flour for almond flour or a gluten free blend. This makes the cookies acceptable for people with celiac disease. Check your baking powder is also gluten free!
  • If you don’t have a mixer, you can still make this recipe – just be prepared to do some thorough mixing.
  • If the weather is warm, you may find the dough is easier to handle if you refrigerate it for about twenty minutes before scooping. This can make it much simpler to shape the cookies.
  • Add a little vanilla extract if you’d like to boost the flavor of the cookies. You can also try other flavorings, such as gingerbread or coffee.
  • You can make these cookies using either creamy, smooth peanut butter or chunky peanut butter. Choose whichever of these two options you prefer. You will get chewier cookies if you choose chunky peanut butter, or softer ones if you choose creamy.
  • Store the cookies in an airtight container so that they stay fresh – they will go soft if they are left on the counter.

FAQs

Can I use brown sugar to make this recipe if I want to?

Yes, it’s fine to use brown sugar instead of white if you find some. You can also use half brown and half white – it shouldn’t make any difference!

Can I freeze these cookies?

These cookies should freeze well, but it may be better to freeze the dough. You can shape it into cookies and then freeze these on a tray. When they are frozen, lift them off the tray and transfer them to a container to save space. You can then put them back on a tray and bake them from frozen when you next want fresh cookies.

How much does the quantity of peanut butter matter?

You can add more or less peanut butter to this recipe and it should still work well. As long as your cookies come out with a peanutty flavor, they are a success

Other Dessert Recipes

Banana Desserts

Banana Waffles

Peanut Butter Cornflake Cookies

Peanut Butter Blondies

Traditional Filipino Desserts

Instant Pot Desserts

Easy Pear Desserts

Bisquick Desserts

Asian Desserts

Conclusion

Peanut butter cookies are a super simple snack that you can easily make for yourself and the kids. Don’t worry if you don’t have any brown sugar – you won’t need it!

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