A Roundup of Our Own Favorite Peanut Butter-Inspired Recipes

It’s no surprise that among the team creating a first-of-its-kind nut-free spread, we’ve got some peanut butter lovers. We’re talking straight-out-of-the-jar. And while that’s a perfectly acceptable way to enjoy everyone’s favorite spread, we’ve also got some tried-and-true, personal favorite recipes we thought we’d share. From the sweet to the savory, quick and simple to an afternoon spent baking, our recipes and recommendations are fit for any occasion and we hope you give them a try — with our nut-free peanut butter of course!

A Twist on a Classic

Recipe: Peanut Butter & Banana Sandwich (Jelly Optional)
From: Atul Patel, Director of Operations
About: “Perfect for long hikes, provides needed energy!”
2 slices bread (any kind)
43g (nut-free) peanut butter 
1/2 banana, sliced
30g orange marmalade (optional)

1. Take your peanut butter and spread it evenly on both sides of the bread. 
2. Slice your banana and layer on top of the peanut butter. 
3. Add the orange marmalade on top, if desired. 

Peanut Butter Cookies (Three Ways)

Recipe: OG Gluten-Free Peanut Butter Cookies
From: Chloe Bohannon, Project Operations Manager 
About: “When I was diagnosed with Celiac Disease when I was younger, this was the first cookie I could make because back then there weren’t any gluten-free flours on shelves.”
1 cup (nut-free) peanut butter
1 egg
1 teaspoon vanilla
1 cup sugar
Pinch of salt
1. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
2. Combine all ingredients and mix until smooth.
3. Place spoonfuls of the dough onto the baking sheet and bake for about 6–8 minutes.

Recipe: Peanut Butter Blossom Kiss Cookies
From: Meaghan Sugrue, Associate Food Scientist
About: “These are delicious cookies that anyone can make.” 
For a classic version of Peanut Butter Blossom Cookies, try this recipe. For a gluten-free version, see below.

Recipe: Gluten-Free Peanut Butter Kiss Cookies
From: Ben Flajnik, Head of Marketing & Business Development
1/4 cup butter-flavored shortening
1–1/4 cups packed brown sugar
3/4 cup creamy (nut-free) peanut butter
1 large egg, room temperature
1/4 cup unsweetened applesauce
3 teaspoons vanilla extract
1 cup white rice flour
1/2 cup potato starch
1/4 cup tapioca flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
48 milk chocolate kisses, unwrapped
1. In a large bowl, beat shortening, brown sugar and peanut butter until blended. Beat in egg, applesauce and vanilla (mixture will appear curdled). In another bowl, whisk rice flour, potato starch, tapioca flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, for one hour.
2. Preheat oven to 375 degrees Fahrenheit. Shape dough into 48 one-inch balls; place two inches apart on ungreased baking sheets. Bake 9–11 minutes or until slightly cracked. Immediately press a chocolate kiss into center of each cookie. Cool on pans two minutes. Remove to wire racks to cool.

Taking it Savory

Recipe: Thai Peanut Sauce
From: Jackson Sizemore, Food Technologist
About: “It is a dish my mom would make sometimes for family gatherings and parties. She would serve it with chicken skewers and veggies.”
1/2 cup (nut-free) peanut butter 
2 tablespoons low sodium soy sauce (use tamari or coconut aminos for gluten- free) 
1 tablespoon rice vinegar 
2 tablespoons brown sugar 
2 teaspoons chili garlic sauce (more or less to taste) 
1 tablespoon fresh lime juice 
3 garlic cloves pressed or grated 
1 tablespoon ginger root grated 
2–4 tablespoons warm water
1. Combine all ingredients except water. Whisk to fully combine. 
2. Add water, one tablespoon at a time, until desired consistency is reached. I normally use two tablespoons for a sauce and up to four if using it for a dressing. 

Time for Dessert

Recipe: Stupe-Style Chocolate Peanut Butter Ice Cream
From: Stephen George, General Counsel
About: “I’m not much of a baker and my kids don’t like peanut butter sandwiches, so I don’t have much occasion to work with PB. But I do love to fold large spoonfuls of peanut butter into a bowl of dark, rich, cocoa-y chocolate ice-cream and return it to the freezer for an hour or two so the PB hardens into a chewy texture. It takes me back to my college days sitting at The Stupe, an old-school ice-cream parlor on the campus of Wheaton College that has been there since the 1880s and was one of my favorite places to hang with friends. The Stupe’s chocolate peanut butter ice cream had those large chunks of chewy PB layered into the dark chocolate — just like I like it.”

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