This Skippy peanut butter contains hydrogenated palm oil, a heavily processed fat that creates trans fats and inflammation. The commercial version also likely uses conventional peanuts with pesticide residues and refined sugar. Our DIY version eliminates the problematic hydrogenated oil, replacing it with organic coconut oil, and uses only organic roasted peanuts, organic coconut sugar, and mineral-rich sea salt.
Based on: Skippy
· Makes approximately 32 servings (2 lb jar)
· Serving: 2 tablespoons (32g)
Why This Recipe is Seed Oil Free
Commercial Skippy from Skippy often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Healthy saturated fat that improves texture and prevents separation, replacing the problematic hydrogenated palm oil
Fine sea salt
8g (about 1.5 teaspoons) · Redmond Real Salt Fine
Enhances flavor and balances sweetness while providing trace minerals
Instructions
Step 1. Ensure your food processor is completely clean and dry, as any moisture will cause the peanut butter to seize. If your coconut oil is solid, melt it gently in a small saucepan over low heat or in a microwave-safe bowl for 30-45 seconds until just liquified (don't overheat). Allow it to cool to room temperature before using.
Step 2. Add the 907g organic roasted peanuts to a high-powered food processor (at least 11-cup capacity). Process for 2-3 minutes until the peanuts break down into coarse meal. Stop and scrape down the sides with a spatula. The mixture will look dry and crumbly at this stage — this is normal.
Step 3. Continue processing for another 3-4 minutes until the natural oils release and the mixture begins to clump together, forming a thick paste. Stop every 60-90 seconds to scrape down the sides and break up any chunks stuck to the blade. Be patient — this transformation takes time and the motor may get warm.
Step 4. Once the mixture reaches a thick, paste-like consistency, add the 60g organic coconut sugar and 8g fine sea salt. Pulse 10-15 times to incorporate evenly, then process for another 1-2 minutes. The sugar will help break down any remaining chunks and add sweetness.
Step 5. With the processor running, slowly drizzle in the 45g melted coconut oil through the feed tube over 30-45 seconds. This gradual addition prevents the mixture from becoming too loose. Process for 2-3 more minutes until the peanut butter reaches your desired consistency — it should be smooth and spreadable but not runny.
Step 6. Taste and adjust: add an extra pinch of salt if needed for flavor balance. For sweeter peanut butter, add another tablespoon of coconut sugar and pulse to combine. The final texture should be creamy and spreadable, similar to commercial peanut butter but with a slightly denser feel due to the coconut oil.
Step 7. Transfer to a clean glass jar (preferably wide-mouth for easy access) and let rest at room temperature for 2-3 hours to allow the coconut oil to set properly. This creates the perfect consistency. Store covered at room temperature for up to 3 months, or refrigerate for up to 6 months. Note that refrigerated peanut butter will be firmer and may need 10-15 minutes at room temperature before spreading easily.
Storage
Store at room temperature for best spreadability, up to 3 months. Refrigerate for longer storage (6+ months) but allow to soften before use. Natural separation may occur — simply stir to recombine. No preservatives means shorter shelf life than commercial versions but superior nutrition.
Cost Comparison
Cost per serving (homemade)$0.65
Cost per serving (store-bought)$0.25
Savings-160%
The DIY version costs more upfront due to premium organic ingredients and the coconut oil addition, but provides vastly superior nutrition with no hydrogenated oils, pesticides, or artificial preservatives. Bulk buying subsequent batches reduces cost significantly since most ingredients last 15-80 batches.