The eggless peanut butter cookies recipe is a delightful twist on the classic peanut butter cookies, designed for those who prefer not to use eggs in their baking.
These cookies are soft, chewy, and bursting with peanut butter’s rich, nutty flavour. They are perfect for those with egg allergies, or anyone looking for a scrumptious egg-free treat with peanut butter flavor.
Jump to:
- Why you will love these Eggless Peanut Butter Cookies?
- Simple Ingredients needed to make Eggless Peanut Butter Cookies
- How to Make Easy Eggless Peanut Butter Cookies
- Tips for Perfect Egg Free Peanut Butter Cookies Recipe
- Variations while making the Eggless Peanut Butter Cookie Recipe
- Storage Suggestions
- Serving Suggestions
- Other cookie recipes to try
- Frequently asked questions
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Egg-free peanut butter cookies are a delightful treat everyone can enjoy, regardless of dietary restrictions. With their rich peanut flavour and soft, chewy texture, these cookies will surely become a favourite in any household.
By following the simple recipe and incorporating the suggested tips and serving ideas, you can create a batch of delicious eggless peanut butter cookies that will be loved by all. So, roll up your sleeves, preheat the oven, and treat yourself to these peanut butter cookies with the best results today!
Why you will love these Eggless Peanut Butter Cookies?
Allergy-Friendly: They are a great option for individuals with egg allergies or dietary restrictions.
Vegan Delight: This batch of cookies is perfect for vegans who want to indulge in a sweet treat.
Rich Flavour: The nutty, rich peanut butter flavour and the cookie dough’s sweetness are irresistible.
Easy to Make: The recipe is straightforward and requires no special or hard-to-find ingredients.
Simple Ingredients needed to make Eggless Peanut Butter Cookies
How to Make Easy Eggless Peanut Butter Cookies
Preheat your oven to 350°F or 180°C and line a baking sheet with cookie sheet or parchment paper.
Add the flour and baking soda to a large mixing bowl and mix them well.
In another separate bowl, cream the unsalted butter and brown sugar. Add smooth peanut butter, vanilla extract, milk and whisk together until smooth and well combined.
Slowly add the dry ingredients to the peanut butter mixture and mix well until combined. The dough should be soft and non-sticky. Scoop balls of the cookie dough. Roll the dough into 1-inch, equal-sized balls and place them on the prepared baking sheet.
Use a fork to create a criss-cross pattern on the cookies, gently pressing them down.
Bake the simple homemade peanut butter cookies for 12-14 minutes at 350F/180C or until the edges look golden brown.
Allow the delicious peanut butter cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Store them in an airtight container and serve when needed.
Tips for Perfect Egg Free Peanut Butter Cookies Recipe
Use Creamy Peanut Butter: Creamy peanut butter works best for this recipe as it provides a smooth texture to the cookies.
Don’t Overbake: Keep an eye on the soft peanut butter cookies as they bake. They can quickly go from perfectly golden to overdone.
Variations while making the Eggless Peanut Butter Cookie Recipe
Add chocolate chips, peanuts or any other nut to these super easy peanut butter cookies.
Use white sugar instead of brown sugar to make these simple eggless peanut butter cookies.
Replace all-purpose flour with whole wheat flour while making these eggless cookies. You may need a little more milk for the dough to come together. So, add accordingly.
I have used almond milk in this vegan peanut butter cookies recipe. You can use coconut milk, soy milk, or regular milk of your choice.
If you don’t want to use peanut butter, replace it with other nut butter.
Storage Suggestions
These Crunchy Peanut Butter Cookies last for 10 days at room temperature. Make sure you store them in a clean dry, airtight container.
These easy peanut butter cookies can be stored in the freezer for about 2 months. Store the cookies in a freezer-safe bag.
You can similarly store just the peanut butter cookie dough balls as well. Make cookie dough balls and store them in a freezer-safe bag. If you want to bake them, let the raw cookie dough sit on the counter at room temperature for 10-15 minutes. Make the mark on the eggless cookies with a fork and bake them as usual.
Serving Suggestions
Once you’ve baked these delightful cookies, you might wonder how best to serve them. Here are a few delicious ideas:
Milk and Cookies: A classic combination, a glass of cold milk alongside a plate of eggless peanut butter cookies is a match made in heaven.
Ice Cream Sandwich: Create a decadent dessert by sandwiching a scoop of your favourite ice cream between two cookies.
Gifts: Package the cookies in a decorative box or jar and give them as thoughtful homemade gifts to friends and family.
Other cookie recipes to try
Peanut Butter Banana Bread with Chocolate Chips
Eggless Thumbprint Jam Cookies
Frequently asked questions
Yes, you can use chunky peanut butter if you prefer the added texture of nuts in your cookies.
Store the cookies in an airtight container at room temperature for up to a week. You can also freeze the cookies for longer storage.
You can reduce the amount of sugar if you prefer a less sweet cookie. Keep in mind that this may alter the texture and spread of the cookies, so it’s best to make small adjustments at a time.
If the dough is too crumbly, try adding a splash of plant-based milk to help bind the ingredients together.
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Eggless Peanut Butter Cookies Recipe
Ingredients
- 1 & ¼ cup All Purpose Flour
- ½ cup Smooth Peanut Butter
- ¾ cup Brown Sugar
- ½ cup Unsalted Butter
- 4 tablespoon Almond Milk or use any milk of your choice
- ½ teaspoon Vanilla Extract
- 1 teaspoon Baking Soda
Instructions
- Preheat your oven to 350°F or 180°C and line a baking sheet with parchment paper.
- Add the flour and baking soda to a mixing bowl and mix well.
- In another bowl, cream the butter and sugar. Add peanut butter, vanilla extract, milk and whisk together until smooth and well combined.
- Slowly add the dry ingredients and mix well until combined. Add a tablespoon or two of milk if the dough is too crumbly.
- Roll the dough into 1-inch, equal-sized balls and place them on the prepared baking sheet.
- Use a fork to create a crisscross pattern on the cookies, gently pressing them down.
- Bake the cookies for 12-14 minutes at 350F/180C or until the edges look golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Store them in an airtight container and serve when needed.