Eggless peanut butter cookies recipe (No egg peanut butter cookies)
US measuring cups are used (1 cup = 240 ml)
Ingredients for eggless peanut butter cookies recipe:
All purpose flour (Maida)
soften at room temperature
White granulated sugar
Light brown sugar
chunky or smooth
or Chopped peanuts, optional
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.
*Nutrition information is a rough estimate for 1 serving
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