Eggless peanut butter cookies recipe - These no egg peanut butter cookies are buttery, crunchy and chewy with sweet and salty taste.
The texture of the cookies is crispy and chewy. After having a bite, you will not believe that these yummy babies are eggless. And obviously it has sweet and salty taste from peanut butter.
There are two types of peanut butter available in the market– (1) it says ‘old-fashioned’ or ‘natural’ on the jar. This kind has like separate texture, every time you use, you have to stir first. Not good for cookies. (2) It says ‘zero trans fat’ or ‘hydrogenated oil’ on the jar. Buy this kind for making cookies.
Finally I am sharing peanut butter cookies recipe made without eggs with you. I have made it about 2 months back and it was in my draft. I just forgot to post it. Yesterday I made eggless chocolate chip cookies and it reminds me that I haven’t posted my peanut butter cookies recipe yet. So here it is.
There are two cookies are very popular in America. Chocolate chip cookies and peanut butter cookies are two most favorite american cookies.
Peanut butter cookies can be easily recognized by criss-cross design on them. If you like then you can add chopped peanuts or chocolate chips in the cookies. It adds nice crunch to it.
Enjoy your peanut butter cookies with a glass of milk or as such. I like to dunk cookies in the milk before having a bite, just fantastic.
Check out other Eggless Cookies
chocolate sugar cookies // Eggless snickerdoodles // double chocolate cookies // lemon poppy seeds cookies
How to make eggless peanut butter cookies:
1) Preheat the oven to 375 degree F or 190 degree C for at least 10 minutes.
2) Line two baking sheets with parchment paper.
3) Take all purpose flour, baking powder, baking soda and salt in a bowl. Mix it well so everything get incorporated. Keep it aside until needed.
4) Take soften butter in a large enough bowl.
5) Whisk it till it gets smooth and creamy. (Use wire whisk or hand mixer or stand mixer w/ paddle attachment.)
6) Add white sugar and light brown sugar.
7) Again beat it till gets smooth, creamy and fluffy.
8) Now add peanut butter.
9) Again beat it till it gets mixed.
10) Add milk.
11) Beat it again.
12) Add flour mixture.
13) Beat it just until incorporated. Do not over mix it.
14) If using, add peanuts or chocolate chips then fold them with spatula. I skipped those.
15) If batter is too soft to form a ball then pop it into the fridge for 20-25 minutes. I kept in freezer for 15 minutes because I was in little rush. Why need to chill the batter? If batter is too soft then cookies will spread too much as they bake and the shape won’t be good round. So chilled batter cookie will hold their shape better.
16) Now make tablespoon size balls from the batter and arrange them on prepared cookie sheet. Place them about 1 ½ -2 inches apart from each other. because they will spread a little as they bake.
17) Now using the fork make crisscross pattern.
18) Do same for all the cookies.
19) Bake them in preheated oven for 13-15 minutes or until the cookies are lightly browned around the edges. Let it cool in the cookie sheet for 5 minutes. Baking time may vary. It depends on the size of the cookies; yours might me slightly smaller or bigger than mine. So please always check your cookies 2 minutes before the mentioned time and bake accordingly.
20) After 5 minutes remove cookies to the cooling rack and let them cool completely.
You can enjoy warm cookies or completely cooled cookies. It’s your preference.
Storing the cookies: Let the cookies cool completely, then store in airtight container up to 2 weeks. You can freeze the cookie dough and bake them fresh as needed. To freeze, simply make the cookie balls, arrange them on the sheet, keep the freezer till all the balls are frozen. Then you can put them in zip-lock bag or the airtight container. Keep them in the freezer. Whenever you want to bake the cookies, just place the balls few inches apart in the cookie sheet. Bake as directed (few minutes longer than mentioned time as these are frozen)
Serving suggestion: Enjoy these eggless peanut butter cookies with a glass of milk. or you can have it as such whenever you feel like.
Eggless peanut butter cookies recipe (No egg peanut butter cookies)
Ingredients
Ingredients for eggless peanut butter cookies recipe:
- 1 ¼ cups All purpose flour (Maida)
- ½ teaspoon Baking powder
- ¾ teaspoon Baking soda
- ¼ teaspoon Salt
- ½ cup Unsalted butter soften at room temperature
- ½ cup White granulated sugar
- ½ cup Light brown sugar
- ½ cup Peanut butter chunky or smooth
- ¼ cup Milk
- ⅓ cups Chocolate chips or Chopped peanuts, optional
Instructions
- Preheat the oven to 375 degree F or 190 degree C for at least 10 minutes.
- Line two baking sheets with parchment paper.
- Take all purpose flour, baking powder, baking soda and salt in a bowl. Mix it well so everything get incorporated. Keep it aside until needed.
- Take soften butter in a large enough bowl.
- Beat it till it gets smooth and creamy.
- Add white sugar and light brown sugar. Again beat it till gets smooth, creamy and fluffy.
- Now add peanut butter. Again beat it till it gets mixed.
- Add milk. Beat it again.
- Add flour mixture. Beat it just until incorporated. Do not over mix it.
- If using, add peanuts or chocolate chips then fold them with spatula. I skipped those.
- If batter is too soft to form a ball then pop it into the fridge for 20-25 minutes. I kept in freezer for 15 minutes because I was in little rush.
- Now make tablespoon size balls from the batter and arrange them on prepared cookie sheet. Place them about 1 ½ -2 inches apart from each other. because they will spread a little as they bake.
- Now using the fork make crisscross pattern.
- Bake them in preheated oven for 13-15 minutes or until the cookies are lightly browned around the edges.
- Let it cool in the cookie sheet for 5 minutes.
- After 5 minutes remove cookies to the cooling rack and let them cool completely.
Amazing cookie recipe!! Can’t wait to try more of these recipes 🙂
Happy to know that you liked.
I'm sure you'll enjoy other recipes as well.
Hi I only have reduced fat peanut butter. Will this work? It is 1/3 less fat. Do I need to add any additional fat?
Thanks, Debora
I am not sure. Never tried with reduced fat peanut butter.
I added about 1/ 2 more flour and doubbled the recipie so my kids could roll out the doh and use cookie cutters. It worked great and they had alot of fun making hearts and bears and elephants and stars. 🙂
I am so happy to find this eggless recipie they were perfect in consistancy and not crumby at all! Thank you!( 1/2cup i ment)
wow, glad that this recipe worked.