You can use hazelnut butter instead of peanut butter at a ratio of 1:1. Nut and seed butters swap 1:1; sweetness and roast level are what change. Nut and seed butters are one of the most forgiving swaps in the kitchen, because they all do the same structural job: they add fat, protein and body, they bind a mixture together, and they carry flavour. What changes is the flavour itself — peanut is roasty and assertive, almond is mild and sweet, cashew is buttery and pale, sunflower seed is earthy and nut-free, tahini is bitter and savoury, hazelnut is rich and almost chocolatey. The swap is a question of taste, not of chemistry.
That said, texture does vary. Natural nut butters separate — the oil rises to the top — and they can be runnier or stiffer than a stabilised peanut butter depending on the brand and the temperature. A cold jar of almond butter can be stiff enough to tear bread; a warm jar of tahini pours like cream. Stir the jar well before measuring, measure with a spoon rather than pouring from the jar, and level the spoon off so you are using the amount the recipe intended.
The ratio, in a table
| Amount called for | Substitute to use |
|---|---|
| 1 tbsp | 1 tbsp |
| 1/4 cup | 1/4 cup |
| 1/3 cup | 1/3 cup |
| 1/2 cup | 1/2 cup |
| 3/4 cup | 3/4 cup |
| 1 cup | 1 cup |
The ratio is 1:1. All amounts in this guide are approximate, and the ratio comes from CookScale's substitution data rather than from a single brand's packaging. If the recipe matters — a cake for a celebration, a batch you are selling, or anything where a small error shows — weigh the ingredients on a kitchen scale and taste as you go. If the substitute is much runnier or stiffer than the original, the batter or sauce will feel different even at the same volume: a runny tahini thins a sauce, a stiff natural almond butter thickens a cookie dough. Adjust with a spoonful of liquid or a spoonful of flour until the mixture feels like the recipe describes — the feel of the batter matters more than the exact spoonful.
Worked examples
Example 1: A chocolate cookie, made richer
A cookie recipe calls for 1 cup of peanut butter. Use 1 cup of hazelnut butter instead, and the cookies will be richer and more chocolatey — hazelnut and chocolate are a classic combination, and the hazelnut butter will give the cookies a flavour that is almost like a chocolate spread. The cookies will be a little softer, because hazelnut butter is often runnier, so chill the dough for thirty minutes before baking. Bake until the edges are set, and let the cookies cool on the tray.
Example 2: A sandwich, made luxurious
A sandwich calls for 2 tablespoons of peanut butter. Use 2 tablespoons of hazelnut butter instead, and the sandwich will taste richer and more indulgent, with a flavour that is closer to a chocolate spread than to a nut butter. Hazelnut butter pairs well with banana, jam and chocolate, and it is a good choice for a sandwich when you want something a little more special than peanut butter. Spread it the same way, at the same thickness.
Example 3: A brownie, made with hazelnut
A brownie recipe calls for 1/2 cup of peanut butter swirled through the batter. Use 1/2 cup of hazelnut butter instead, and the brownies will be richer and more chocolatey, with a hazelnut flavour that deepens the chocolate. Swirl the hazelnut butter through the batter just before baking, and do not overmix it — the swirl is the point. Bake until the edges are set but the centre is still slightly soft, and let the brownies cool completely before cutting.
What changes in the result
The flavour change is a gain of richness: hazelnut butter is rich, warm and almost chocolatey, while peanut butter is roasty and familiar. In a chocolate cookie or a brownie, that means the result will taste deeper and more indulgent; in a sandwich, it means the sandwich will taste more like a treat than a staple. The texture change is small: hazelnut butter is often a little runnier than peanut butter, so a dough may need chilling, and a sauce may need a minute longer to thicken. The colour will be a little darker, because hazelnut butter is darker than peanut butter, and the flavour will be more expensive-tasting — which it is, because hazelnut butter costs more.
Colour changes too, and it is worth expecting. Cashew butter is pale and keeps a sauce light; tahini is grey-beige and darkens a dressing; almond butter is a warm tan; sunflower seed butter can turn green in baking when it meets baking soda — a harmless chemical reaction, but startling if you are not expecting it. Sweetness is the last difference. Some peanut butters are sweetened, some are not; the same is true of almond and cashew butters. A sweetened butter in a savoury sauce is the one mismatch the data warns about, and it is a real one: a satay sauce made with sweetened peanut butter tastes of dessert. Check the label before you swap into a savoury dish.
When not to substitute
Do not use a sweetened nut butter in a savoury sauce, and check for nut allergies before serving. Do not use hazelnut butter if anyone eating has a tree-nut allergy: hazelnut butter is made from hazelnuts, and it is a real allergen. Do not use a sweetened hazelnut spread as the substitute — a chocolate hazelnut spread is not the same as hazelnut butter, and it will make the dish far too sweet. Use pure hazelnut butter, with no added sugar or chocolate.
The other hard limit is allergy. Peanuts, tree nuts and sesame are all major allergens, and a swap that moves a dish from one allergen to another does not make it safe — it changes the risk. Sunflower seed butter is the usual nut-free choice, and it is the only one in this family that can be served in a nut-free setting, but even then, check that it was made in a nut-free facility. Never guess about allergies: ask, read the label, and when in doubt, do not serve it.
Practical guidance
Store natural nut butters upside down in the cupboard — the oil migrates to the bottom instead of the top, and the jar is easier to stir when you open it. Once opened, keep them in the fridge if you use them slowly; they go rancid faster than you expect, especially in a warm kitchen. To measure a sticky butter cleanly, warm the spoon in hot water first, or spray it lightly with oil — the butter slides off instead of clinging. For sandwiches and toast, the swap is invisible: spread the same amount, at the same thickness, and the only difference is the flavour. For baking, weigh the butter if the recipe gives a weight, and if it gives cups, pack the spoon the same way each time so the amount is consistent.
Hazelnut butter is the most expensive butter in this family, so use it where its flavour will show: a chocolate cookie, a brownie, a sandwich, a frosting. Stir the jar well before measuring, and store it upside down in the cupboard so the oil migrates to the bottom. Keep it in the fridge once opened if you use it slowly, because it goes rancid faster than peanut butter.
Frequently asked questions
Is hazelnut butter the same as chocolate hazelnut spread?
No. Hazelnut butter is pure ground hazelnuts, with no added sugar or chocolate. A chocolate hazelnut spread is mostly sugar and palm oil, with some hazelnuts and cocoa — it is a sweet spread, not a nut butter. Do not use a chocolate spread as a substitute for hazelnut butter: it will make the dish far too sweet, and it will not give you the hazelnut flavour in the same way.
Can I use hazelnut butter in a peanut butter cookie?
Yes, at a 1:1 ratio. The cookies will be richer and more chocolatey, with a hazelnut flavour that pairs well with chocolate chips. Chill the dough for thirty minutes before baking, because hazelnut butter is often runnier than peanut butter, and bake until the edges are set. The result will be a more luxurious cookie than the peanut version.
Can I use this swap in baking?
Yes — nut and seed butters swap 1:1 in cookies, brownies, bars and energy balls, and the ratio for this pair is 1:1. Expect a slightly different texture: a runnier butter makes a softer, more spread-out cookie, a stiffer butter makes a thicker one. If the dough feels too wet or too dry after the swap, adjust with a tablespoon of flour or milk until it feels like the recipe describes.
Is sunflower seed butter really nut-free?
Sunflower seed butter is made from seeds, not nuts, so it is the standard choice for nut-free kitchens and schools. But check the label: some brands are made on shared equipment with nuts, and a few people are allergic to sunflower seeds themselves. For a school lunch or a shared bake, look for a brand that states nut-free on the jar and check the school's own rules.
Why did my sunflower seed butter bake turn green?
It is a harmless reaction between the chlorogenic acid in sunflower seeds and baking soda (or baking powder) in an alkaline batter. The green colour is safe to eat, but it is startling. To prevent it, add a little acid — a teaspoon of lemon juice or vinegar per cup of flour — which keeps the colour normal. The taste is unaffected either way.