Churro Peanut Butter Cookies
on Jul 26, 2018, Updated May 10, 2022
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Coooookies! I love most all cookies in the world but peanut butter cookies are one of the best! Now they can totally be made with other nut butters but dang I think peanut butter can’t be beat in these cookies. Then you gotta coat them in cinnamon coconut sugar to get nice and sweet on the outside – just like a churro! And these cookies don’t even have flour of any kind in them. Just like the classic, all it is it peanut butter, egg, coconut sugar and baking soda.
Obviously the classic one has white sugar but I loveee coconut sugar! All the sweetness of white sugar but so much less processed and filled with a caramel flavor that is perfect in these cookies. I have always been a huge fan of easy recipes (as you probably know), but now that I am a mama ease is more important that ever. It also doesn’t hurt that these cookies are Matt’s fave so if I make him a batch he is super happy, and so am I because it didn’t take much work!
Oh and did I mention the importance of a sprinkle of sea salt at the end? I think all baked goods are made 100 times better with some sea salt on them, but something about the sweet and salty combo of these peanut butter cookies makes it an absolute necessity. So go buy yourself some flakey sea salt and watch all of your dreams come true.
Ingredient List
Peanut butter- any kind you like
Coconut sugar
Egg
Baking soda
Cinnamon
Table of Contents
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Churro Peanut Butter Cookies
Ingredients
- 1 cup peanut butter
- 1 egg
- 1 cup coconut sugar
- 1 teaspoon baking soda
- ¼ cup coconut sugar
- 2 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a bowl combine peanut butter, egg,1 cup coconut sugar and baking soda.
- In a small bowl combine ¼ cup coconut sugar with 2 teaspoons of cinnamon.
- Scoop dough into balls about 2 tablespoons big and roll them in the cinnamon sugar.
- Flatten balls a bit with a fork then sprinkle a little more cinnamon sugar over the tops.
- Bake for 8-10 minutes (depending on how soft you like your cookies).
I made these wth raw sugar and brown sugar (did half of each because I didn’t have coconut sugar). Although delicious (because look at those ingredients- why wouldn’t they be?!), they are super crumbly. You can kind of still eat them like a cookie, but I wouldn’t risk dipping them in milk.
Would the type of sugar make that big of a difference? I may try adding an extra egg and some protein powder next time to bind it.
That is strange they shouldn’t be crumbly! Maybe you flattened them too much or maybe the sugar replacement just didn’t work!
This happened to me as well. Delicious, but too crumbly to even be picked up. I did use coconut sugar. I thought maybe baking it for longer would help, but it didn’t. Wondering if it’s the consistency of the PB?
Same thing happened to me. Delicious, but could barely pick them up due to being so crumbly. I tried 2 eggs this time and the consistency was much better – though they flattened a lot. The dough was also too sticky to roll in the cinnamon sugar with the extra egg, so I had to sprinkle it on top instead. Still delicious.
Shoot! I think it might have to do with how much oil was in your nut butter. They all can vary so much!
The cookies are delish. Hope there will be some left when my grandkids get here
Thank you!! So glad you like them!
Approximately how many cookies does this make? I am calculating the nutrion facts in my fitness pal before I make them. Thank you!
You can make them big and get 12-15 or I made them a but smaller last week and got 24!
Delicious. Came out wonderful and I had to use three different but butters. I underestimated how much a cup of PB is. They came out much bigger than I expected but that’s not a negative thing. I will be making them again and again. Great addition to my gluten dairy and refined sugar free diet. Thanks
So glad to hear it!!
These cookies are so delicious!! My husband and mom loved them. I will be making them again!!!
Amazing!
Super tasty, but mine fell completely apart. I’ll use them on vanilla ice cream. 🙂
Love this recipe! It has made its way into my recipe book for easy reference! I made these for my last day at work and everyone was SHOCKED that there was no flour in them and asked where I got the recipe from! I’ve even had this be my shared recipe at bridal showers! Highly recommend adding a Hershey kiss on top!Â
That is great to hear!
What type of peanut butter works best in these? A traditional one like Skippy or Jif, or a more natural, runnier one like Justin’s or Kirkland?
Any Natural PB works best
Why hesitate? Make these for sure! Just made them today, and they’re delicious. I used a natural peanut butter (Justin’s), and they were a great consistency- not crumbly at all. I added chocolate chips to half of them because I couldn’t help myself, and they are great both ways. Do yourself a favor and add the flaky sea salt when they’re right out of the oven like Kelsey suggests.
So easy and delicious! Would this be a good dough to form into a roll to freeze for a slice and bake situation? Just so I’m not tempted eat too many at once hahaÂ
Yes of course, that would work great!