Eggless Peanut Butter Cookies Recipe
Gayathri Vijayakumar
Eggless peanut butter cookies are a delightful twist on the classic peanut butter cookie recipe, 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.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Cookies
Cuisine International
- 1 & 1/4 cup All Purpose Flour
- 1/2 cup Smooth Peanut Butter
- 3/4 cup Brown Sugar
- 1/2 cup Unsalted Butter
- 4 tbsp Almond Milk or use any milk of your choice
- 1/2 tsp Vanilla Extract
- 1 tsp Baking Soda
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.
The cookies appear to be soft as soon as they are out of the oven. Once the cookies cool down completely, you can feel the actual texture.
Flattening the cookie dough with a fork is very important for even baking. DO NOT SKIP this step.
You can refrigerate the dough for an hour before making the cookies. This helps the cookie dough firm up for easy handling. I skipped this step because my cookie dough was at the right consistency already.
You can use regular granulated sugar instead of brown sugar.
Add chocolate chips, peanuts or any other nut to these super easy peanut butter cookies.
Replace all-purpose flour with whole wheat flour. You may need a little more milk for the dough to come together. So, add accordingly.
I have used almond milk in this recipe. You can use any nut milk or regular milk of your choice.
If you don't want to use peanut butter, replace it with any other nut butter.