Eggless Peanut Butter Cookies
Craving a sweet treat without eggs? These Eggless Peanut Butter Cookies are the perfect solution! Soft, chewy, and bursting with rich peanut butter flavor, this recipe is made with simple pantry staples and comes together in just 25 minutes. The use of creamy or crunchy peanut butter adds texture and taste, while a hint of brown sugar lends a delicious caramel-like sweetness. Designed for cookie enthusiasts of all kinds, this recipe skips the eggs but doesn’t compromise on flavor or structure. With their classic crisscross pattern and golden edges, these cookies are as visually appealing as they are delectable. Perfect for sharing, snacking, or pairing with a glass of milk, these egg-free delights are a must-try for anyone looking to bake up irresistible, easy-to-make treats!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 0.5 cup Peanut butter (creamy or crunchy)
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar (lightly packed)
- 1 teaspoon Vanilla extract
- 2 tablespoons Milk (any variety)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar using a hand or stand mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Mix in the vanilla extract and milk, blending well.
Gradually add the dry ingredients to the wet ingredients in batches, mixing until just combined. Do not overmix.
Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Use a fork to gently press down on each dough ball twice in a crisscross pattern to flatten them slightly and create the classic peanut butter cookie design.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may still look slightly soft, but they will firm up as they cool.
Remove the baking sheet from the oven and let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your eggless peanut butter cookies with a glass of milk or your favorite beverage!
Nutrition Facts
Calories |
2745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.3 g | 203% | |
| Saturated Fat | 72.6 g | 363% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 1612 mg | 70% | |
| Total Carbohydrate | 304.2 g | 111% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 172.9 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 189 mg | 15% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1066 mg | 23% | |
*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.
