Egg Free Peanut Butter Cookies
Satisfy your sweet tooth with these irresistibly soft and chewy Egg-Free Peanut Butter Cookies, a perfect treat for those with egg allergies or anyone seeking an easy, eggless dessert option. Made with pantry staples like creamy or crunchy peanut butter, brown sugar, and a hint of vanilla, these cookies deliver a rich, nutty flavor and a delightful crisscross pattern that adds a charming homemade touch. Using just 10 minutes of prep time and a single bowl for mixing, this recipe is as convenient as it is delicious. Serve these golden cookies as a snack, dessert, or alongside a cold glass of milk for a classic pairing. With their simple ingredients and allergen-friendly twist, these egg-free peanut butter cookies are sure to become a family favorite!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter
- 0.25 cup granulated sugar
- 0.25 cup brown sugar
- 0.5 cup peanut butter (creamy or crunchy)
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, beat the unsalted butter, granulated sugar, and brown sugar together using a hand or stand mixer until light and fluffy (about 2-3 minutes).
Add the peanut butter, milk, and vanilla extract to the butter mixture. Mix until fully combined.
Gradually add the dry ingredients into the wet ingredients, mixing until a soft dough forms.
Scoop approximately 1 tablespoon of dough at a time and roll it into a ball. Place the cookie dough balls onto the prepared baking sheet, leaving about 2 inches of space between each one.
Using a fork, gently press down on each dough ball to create a crisscross pattern on top.
Bake in the preheated oven for 10-12 minutes, or until the edges start to turn lightly golden. The cookies will still be soft but will firm up as they cool.
Remove the baking sheet from the oven and let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your egg-free peanut butter cookies with a glass of milk or your favorite beverage!
Nutrition Facts
Calories |
206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 132 mg | 6% | |
| Total Carbohydrate | 19.4 g | 7% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 10.3 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 91 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
