If you have a peanut allergy and are looking for a peanut-free substitution, these Wowbutter cookies are perfect peanut butter cookie dupe! The roasty notes of Wowbutter are a great replacement for peanut butter, but you can swap in any nut butter you like.
I’m a huge peanut butter cookie fan, but not everyone in my life is able to enjoy peanut butter like me. These cookies made with Wowbutter are just as good as the originals and safe for anyone with peanut allergies!
Why You’ll Love These Cookies
- Peanut-free peanut flavor! Made with toasted soy, the roasty, malty flavor of Wowbutter is the closest imitation to true peanut flavor that I’ve found.
- Thick, soft and chewy texture: These are adapted from Cook’s Illustrated peanut butter cookie recipe. They have an airy crumb with just the right amount of chew which makes them PERFECT for ice cream sandwiches.
- Easy to make: Aside from the Wowbutter, you likely have all the ingredients to make these already in your pantry!
- Wowbutter: This is a nut-free spread that’s made in a gluten-free, peanut-free, egg-free and dairy-free facility. It’s safe for those with peanut allergies and a great sub anytime you need to bake with peanut butter!
- All-purpose flour: If you’d like to make these gluten-free, a 1:1 gluten-free flour substitute like Bob’s Red Mill may work instead.
- Unsalted butter: I recommend removing your butter from the fridge around 20 minutes before you plan to make the cookies. Chopping the butter into 1″ chunks will help it soften faster to make it easier to cream. You can also use salted butter (simply reduce the amount of added salt to the recipe to 1/4 tsp).
- Light brown sugar: Light brown sugar adds light molasses notes in addition to the granulated sugar.
How to make Wowbutter cookies
- Step 1: Cream the butter and sugar. Beating these ingredients until light will help incorporate air into the batter to keep the cookies airy.
- Step 2: Add the Wowbutter, vanilla and eggs. Adding the wet ingredients in gradually will help lead to a well-emulsified batter.
- Step 3: Add the dry ingredients. I like to sprinkle in the salt and leaveners and mix them into the wet ingredients first. Once they’re evenly distributed, mix in the flour. This prevents you from having to get an extra bowl dirty to mix all the dry ingredients together.
- Step 4: Scoop and bake! Use a 3 tbsp scoop (yes, they’re big!) and place the dough balls at least 3″ apart on a parchment-lined sheet. Bake at 350 for 12-14 minutes until the edges are golden.
Yes, any nut butter (like almond butter, sunbutter, peanut butter) will work in place of Wowbutter in this recipe!
Yes, this dough works well chilled for a few hours–they won’t spread quite as much once chilled. I’d chill the dough in the fridge, covered, for no more than 2 days. It will likely last in the freezer for up to 1 month.
- 16 tablespoons unsalted butter softened
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1 cup Wowbutter
- 2 teaspoons vanilla extract
- 2 large eggs
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 1/2 cups all-purpose flour
- Preheat the oven to 350 degrees F. Use an electric mixer to beat the butter and sugars together in a large bowl until light and fluffy, about 3-6 minutes. This will help create a uniformity to your cookies once they bake.
- Add the Wowbutter and mix until fully incorporated, about 30 seconds. Add in vanilla and eggs one at a time, beating until combined.
- Sprinkle the salt, baking powder and baking soda over the wet ingredients and beat until just combined. Add the flour and beat on low until just combined. Finish mixing by hand until no floury streaks remain.
- Use a 3 tablespoon scoop to create balls of dough and place on parchment-lined baking sheets about 3 inches apart. Use a fork to create a criss-cross on each cookie. Bake for about 12-14 minutes until edges are golden and centers look scent. Let cool for 10 minutes on baking sheet before transferring to a rack to cool completely.