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May 3, 2013 11:06 AM

flourless peanut butter cookies

I want to make one of these recipes this weekend. Basically it's peanut butter, sugar, eggs and vanilla. However, I'm wondering if the recipe will work with natural peanut butter which is a lot thinner and looser than something like Skippy. Anybody made these with natural peanut butter?

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  1. I think so, Jpan99. Foodnetwork has a recipe w/ natural PB here:

    1 Reply
    1. re: pinehurst

      Well, I might give it a try. Although maybe buy one of the natural pbs you don't have to stir which would be thicker.

    2. I made some the other night with natural PB, it was also Skippy brand, they turned out just fine.

      3 Replies
      1. re: Musie

        Just looked up Skippy natural online. It says you don't have to stir so I'm guessing it's thicker than my natural pb which you do have to stir and is kind of drippy. Hmmm...

        1. re: Jpan99

          It was the same consistency as regular PB.

          1. re: Musie

            Yes, I agree. The Skippy "Natural" is, IMO, a good compromise between old-style and natural.

      2. It might be too late now for you, but for anyone reading, it isn't the same. It works but it ends up less like a cookie and more like candy/fudge. I'm wondering if it depends on the kind of natural peanut butter.


          this version uses natural pb. i prefer the crunchy over the smooth but this is a nice version and the recipes produces cookies, not fudge. If you can find roasted PB even better.

          7 Replies
          1. re: HillJ

            Hill, do you think they really need all the sugar?

            1. re: magiesmom

              mm, it's loaded I know but it helps the cookie crisp. You can adjust the sugars by buying a sugarless PB. But I made the batch as written. I've also sub'd tahini for the PB and liked them even more.

              1. re: HillJ

                i never even think of peanut butter with sugar. Tahini sounds like a great idea.

                1. re: magiesmom

                  I love tahini in cookies, muffins, brownies...and of course halva!

                  1. re: goodhealthgourmet

                    ghg, do you have a particular recipe for brownies with tahini?

                    1. re: magiesmom

                      There are a few ways to go:
                      1) Substitute tahini for the butter/oil in your favorite regular brownie recipe
                      2) If you have a go-to recipe for peanut butter brownies, use tahini instead of PB. It works as a component of the batter, as the "swirl" part, as a filling, as a topping/icing...

                      Notes on that last recipe:
                      - I'm not big on orange with chocolate, but it does work here if you like the combination. I prefer to substitute brewed coffee; you an also add a touch of cinnamon.
                      - I use coconut sugar - buzzed in the spice mill w/a little arrowroot or tapioca starch - in place of the powdered sugar. Go with 2/3 - 3/4 cup coconut sugar if using coffee, cut it back more with OJ.
                      - You can also use coconut sugar syrup or honey plus 1/2 tsp vanilla, coffee, or almond extract - omit the juice/coffee altogether, and go with 1/2 cup sweetener plus 2 1/2 Tbsp water, or 2/3 cup sweetener.
                      - Finally, add 1/4 tsp salt.

              2. re: magiesmom

                There has to be something in it besides peanut butter and eggs. I have been familiar with this recipe for many years. It is terribly much too sweet for me, but the gluten-intolerant among us are grateful for this recipe.