Quick Eggless Peanut Butter Cookies

Finding cookie recipes that work for those with egg allergies – or when you’ve simply run out of eggs – can feel like searching for a needle in a haystack. Between juggling dietary restrictions and trying to satisfy those cookie cravings, it’s easy to get discouraged when most recipes call for eggs as a main ingredient.

That’s where these eggless peanut butter cookies come to the rescue: they’re incredibly easy to make, use ingredients you probably already have in your pantry, and taste just as good as traditional recipes – maybe even better!

What Kind of Peanut Butter Should I Use?

For these cookies, regular creamy peanut butter from brands like Jif, Skippy, or Peter Pan will give you the most reliable results. Natural peanut butter (the kind you need to stir) can work but might make your cookies a bit more crumbly since the oils separate more easily. If you do use natural peanut butter, make sure to stir it really well before measuring and consider chilling your dough before baking. The most important thing is to use creamy rather than crunchy peanut butter – this ensures your cookies will have an even texture and hold together properly. Just remember that since this recipe calls for salted peanut butter, you might want to reduce the additional salt if you’re using unsalted peanut butter instead.

Options for Substitutions

This eggless cookie recipe is super adaptable! Here are some easy swaps you can try:

• Peanut butter: While peanut butter gives these cookies their signature taste, you can use other nut butters like almond, cashew, or sunflower seed butter for allergy concerns. Just make sure to use the creamy kind, and if using unsalted, add an extra 1/4 teaspoon of salt.
• Regular flour: All-purpose flour works best, but you can try whole wheat flour (use 10g less) for a nuttier taste. For gluten-free versions, use a 1:1 gluten-free flour blend – just note the texture might be slightly different.
• Milk: Any milk works here! Regular, almond, oat, soy – pick your favorite. The milk just needs to provide moisture, so they’re all good options.
• Granulated sugar: Feel free to play with the sugar types. You can use all brown sugar instead of white, or do half and half for a deeper flavor. Coconut sugar works too, though it will make the cookies slightly darker.
• Add-ins: This is where you can get creative! Try crushed peanuts, chocolate chips, dried fruit, or even crushed pretzels. Just keep the total amount around 2 tablespoons so the dough doesn’t get too crowded.

Watch Out for These Mistakes While Baking

The biggest challenge when making eggless peanut butter cookies is achieving the right texture – using too much milk can make them cakey instead of chewy, so start with 3 tablespoons and only add the fourth if your dough feels too dry and crumbly.

Room temperature ingredients are crucial here – cold butter and peanut butter won’t cream properly with sugar, leading to dense cookies, so let them sit out for at least 30 minutes before starting.

Another common mistake is overbaking these cookies – since there’s no egg to brown, they won’t give you the same visual cues as traditional cookies, so take them out when the edges are just set but the centers still look slightly underdone (about 8-10 minutes at 350°F).

For the classic peanut butter cookie look, don’t skip the traditional fork cross-hatch pattern – this isn’t just for appearance, it helps the cookies bake evenly and prevents them from being too thick in the middle.

What to Serve With Peanut Butter Cookies?

These eggless peanut butter cookies are perfect for pairing with a cold glass of milk (dairy or plant-based) for that classic cookies-and-milk combo that never gets old. If you’re feeling fancy, try serving them alongside a scoop of vanilla ice cream – the warm cookie and cold ice cream create an amazing taste experience. For an afternoon treat, these cookies go really well with a cup of hot coffee or tea, especially something like a chai latte that complements the nutty flavors. You could also pack them in lunch boxes with some fresh fruit like apple slices or banana for a balanced sweet treat.

Storage Instructions

Keep Fresh: These eggless peanut butter cookies stay perfectly good at room temperature for up to 5 days when kept in an airtight container. I like to place a piece of bread in the container with them – it helps keep the cookies soft and chewy, just like when they first came out of the oven!

Freeze Baked: Want to save some for later? Once completely cooled, pop these cookies in a freezer-safe container with parchment paper between layers. They’ll keep their yummy peanutty flavor for up to 3 months in the freezer. Perfect for when those cookie cravings hit!

Freeze Dough: You can also freeze the unbaked cookie dough! Roll it into balls, place them on a baking sheet, and freeze until solid. Then transfer to a freezer bag and store for up to 2 months. When ready to bake, just add an extra minute or two to the usual baking time – no need to thaw!

Preparation Time	15-25 minutes
Cooking Time	12-15 minutes
Total Time	27-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 24-30 g
• Fat: 70-80 g
• Carbohydrates: 130-150 g

Ingredients

• 1/2 cup creamy salted peanut butter (128g)
• 1/3 cup softened butter or vegan alternative (2.6oz)
• 2/3 cup granulated sugar (134g, can use part brown sugar)
• 1 1/3 cups regular flour (160g)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 4 tablespoons milk of your preference (60 ml)
• 2 tablespoons assorted add-ins (like nuts, chocolate chips, etc.)

Step 1: Prepare Baking Environment

Preheat your oven to 350°F (180°C).

Line and lightly grease your baking sheets, ensuring they’re ready for the cookie dough.

Step 2: Cream Wet Ingredients

In a mixing bowl, use a hand mixer to cream together the peanut butter, butter, and sugar.

Mix until the ingredients are fluffy and pale in color, scraping down the sides of the bowl as needed to ensure even mixing.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Once combined, gradually add these dry ingredients into the creamed mixture.

Use the hand mixer again to blend until the mixture is well-combined and achieves a soft, crumbly texture.

Step 4: Form the Dough

Add milk to the mixture and switch to using a spatula to press the dough together, helping to form a cohesive texture.

If the dough feels too sticky, consider refrigerating it for 15-20 minutes.

For added flavor, fold in 2 tablespoons of your favorite mix-ins, if desired.

Step 5: Shape the Cookies

Use a 1-tablespoon cookie scoop to portion the dough.

Roll each portion into a ball with your hands and flatten slightly to form a small disc.

Place each disc onto the prepared baking sheets.

Use a fork to press down on each cookie, creating the classic crisscross pattern.

Step 6: Bake and Cool

Bake the cookies in the preheated oven for 12-15 minutes.

For softer cookies, bake for 12-13 minutes; for crispier cookies, extend the baking time to 14-15 minutes.

Once baked, allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to finish cooling completely.

Enjoy approximately 30 delicious eggless peanut butter cookies using the 1-tablespoon scoop method!