Easy Peanut Butter Cookies Recipe Without Eggs

Peanut butter cookies without eggs are simple to make using natural binding properties from peanut butter itself, plus brown sugar and butter for perfect chewy texture.

Out of eggs but craving fresh-baked cookies? I’ve rescued dozens of baking sessions with this foolproof recipe. No trips to the store needed—just mix, bake, and enjoy soft, chewy peanut butter cookies in under 30 minutes.

Traditional cookie recipes rely on eggs for binding and moisture, but peanut butter already does both of those jobs naturally. The oils and proteins in peanut butter create structure without needing eggs at all.

I’ve made these vegan peanut butter cookies for school bake sales, potlucks, and lazy Tuesday afternoons when I just want something sweet. They work for people avoiding eggs due to allergies, those following plant-based diets, and anyone who simply ran out of eggs but refuses to make a grocery store run.

The best part? These cookies come together faster than traditional recipes because there’s one less ingredient to worry about.

Most no egg peanut butter cookies recipes you’ll find online fall into two camps: they’re either too dry and crumbly, or they spread into flat puddles in the oven. This recipe avoids both problems.

After testing dozens of batches, I’ve landed on the perfect ratio. The secret is using brown sugar for moisture retention and chilling the dough just slightly before baking. This creates chewy peanut butter cookies with soft centers and slightly crisp edges—exactly what you want.

Here’s what goes into these easy peanut butter cookies:

• 1¼ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt

• 1 cup peanut butter (creamy works best—I use Jif Natural for consistent results)
• ½ cup butter (softened to room temperature)
• ¾ cup brown sugar (packed)
• ¼ cup granulated sugar
• 2 tablespoons almond milk
• 1 teaspoon vanilla extract

• Chocolate chips
• Chopped peanuts
• Sea salt flakes for topping

Peanut butter: Use regular creamy for best texture. Natural works but makes cookies crumbly. Swap butter with coconut oil for peanut butter cookies without butter.

Dairy-free: Use vegan butter and plant-based milk for perfect dairy-free peanut butter cookies.

Gluten-free: Swap all-purpose flour with 1:1 gluten-free blend (Bob’s Red Mill works great).

Egg substitutes: Try flax egg (1 tbsp ground flaxseed + 3 tbsp water) or mashed banana (¼ cup per egg) when adapting other recipes.

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper—this prevents sticking and ensures even browning. Room temperature butter is crucial here; it should be soft enough to leave an indent when pressed but not melted.

In a mixing bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of the leavening agent, which helps the cookies rise properly.

In a separate large bowl, use a hand mixer to cream together the peanut butter, butter, brown sugar, and granulated sugar for 2-3 minutes. The mixture should look fluffy and lighter in color. Add the almond milk and vanilla extract, beating until fully combined.

The creaming process incorporates air into the dough, which helps create that perfect soft texture everyone loves. A quality hand mixer makes this step much easier—if you’re in the market for small kitchen appliances, explore our kitchen tool reviews for recommendations.

Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or spatula. Mix until just combined—overmixing leads to tough cookies. The dough should be thick and slightly sticky.

This step makes a difference. Refrigerate the dough for 15-20 minutes. Chilled dough spreads less in the oven, giving you thicker cookies with better texture. If you’re short on time, skip it, but the results won’t be quite as good.

Use a cookie scoop to portion out dough balls (about 1½ tablespoons each). Roll them between your palms, place them on the prepared baking sheet about 2 inches apart, then press down with a fork in a criss-cross pattern—the classic peanut butter cookie look.

Bake for 10-12 minutes. The edges should be set and lightly golden, but the centers will still look slightly underdone. This is exactly what you want for quick peanut butter cookies that stay soft.

Let the cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack. They’ll firm up as they cool. This resting period is non-negotiable—move them too soon and they’ll fall apart.

Pro tip: I always make a test cookie first to check spread and doneness. Ovens vary wildly, and this saves entire batches from being overbaked.

Getting the right eggless cookie texture takes practice, but here’s what I’ve learned:

For chewy texture: Use mostly brown sugar and pull the cookies out when they still look slightly underbaked. They’ll continue cooking on the hot pan.

For soft texture: Don’t overbake. Seriously, this is the number one mistake. Twelve minutes maximum for most ovens.

For crispy edges with soft centers: Bake at 350°F for exactly 11 minutes, then let them cool completely on the rack.

The absence of eggs actually makes it easier to control texture because you’re not dealing with the structural changes eggs create when heated.

Cookies Spreading Too Much

If your cookies turn into flat puddles, your butter was probably too warm or your dough wasn’t chilled. Next time, chill the dough for 30 minutes and make sure your butter is just softened, not melted.

Cookies Are Too Crumbly

This usually means too much flour or not enough fat. Measure flour by spooning it into the measuring cup and leveling off—don’t pack it down. If the dough feels dry, add another tablespoon of almond milk.

Cookies Are Too Hard

Overbaking is the culprit 99% of the time. Remember, they’ll look slightly underdone when you pull them out. Trust the process.

Cookies Won’t Hold Together

Your peanut butter might be too natural and oily. Try using a standard creamy peanut butter brand, or add 2 tablespoons of applesauce to help with binding.

5-ingredient peanut butter cookies: Skip flour and use just peanut butter, brown sugar, baking soda, vanilla, and almond milk for dense flourless cookies.

Peanut butter oat cookies: Replace ½ cup flour with rolled oats for added texture and fiber.

Mashed banana peanut butter cookies: Add ½ cup mashed banana and reduce sugar by 2 tablespoons for naturally sweet, ultra-moist cookies.

Applesauce peanut butter cookies: Use ¼ cup unsweetened applesauce instead of butter for lower-fat healthy peanut butter cookies.

Keto peanut butter cookies: Swap sugars for almond flour and keto sweetener. Use sugar-free peanut butter for low-carb treats.

No-bake peanut butter cookies: Mix peanut butter, honey, oats, and a pinch of salt. Form into balls and refrigerate. Not quite the same as baked cookies, but perfect for hot summer days. If you love frozen treats, check out how to use frozen fruit in your Ninja Creami for more no-bake dessert ideas.

Store in airtight container at room temperature for up to 5 days. They actually taste better on day two after the flavors meld together.

For longer storage, freeze the baked cookies for up to 3 months. I separate layers with parchment paper to prevent sticking. Thaw at room temperature for about 20 minutes before serving.

You can also freeze the dough balls on a baking sheet, then transfer to a freezer bag once solid. Bake from frozen, adding 2-3 minutes to the baking time. This is my favorite trick for always having fresh cookies ready to bake.

These cookies are perfect on their own, but here are some ways to elevate them:

• Sandwich two cookies with vanilla ice cream for a simple dessert
• Crumble over yogurt parfaits for breakfast
• Serve with cold milk (obviously) or hot coffee
• Pack in school lunches—they travel well and don’t require refrigeration
• Gift them in mason jars with a ribbon for homemade presents

The soft texture makes them ideal for cookie sandwiches. Try spreading Nutella, marshmallow fluff, or even cream cheese frosting between two cookies.

The science behind these eggless cookies is straightforward. Peanut butter contains natural oils and proteins that bind ingredients together—essentially doing what eggs would do in traditional recipes. The combination of butter and brown sugar adds moisture, while baking soda provides lift.

By using both brown sugar and granulated sugar, you get the best of both worlds: moisture retention from brown sugar and crisp edges from white sugar. The small amount of almond milk adds just enough liquid to bring the dough together without making it wet.

This is why peanut butter cookies are actually one of the easiest cookies to make without eggs. The star ingredient already has the binding properties you need.

While these aren’t exactly health food, they do have some nutritional advantages over traditional cookies:

• Protein: Peanut butter provides about 4 grams of protein per cookie
• Healthy fats: The fats in peanut butter are primarily unsaturated
• No cholesterol: Without eggs, these cookies are cholesterol-free
• Lower in saturated fat: Compared to butter-heavy cookie recipes

Each cookie contains approximately 120 calories, 7g fat, 12g carbohydrates, and 3g protein. These numbers vary based on the specific brands and measurements you use.

Can I make these cookies without flour?

Yes! Use just 5 ingredients: peanut butter, brown sugar, baking soda, vanilla, and almond milk. The texture will be denser and fudgier but still delicious.

What’s the best egg substitute for peanut butter cookies if I want to add one?

A flax egg works well—mix 1 tablespoon ground flaxseed with 3 tablespoons water, let sit 5 minutes until gel-like, then add. Applesauce (¼ cup) also works but makes cookies slightly cakey.

Why are my eggless peanut butter cookies falling apart?

Not enough moisture or fat to bind ingredients. Use full-fat peanut butter (not powdered) and measure flour correctly—too much creates crumbly cookies. Add a tablespoon of milk if dough seems dry.

Can I use crunchy peanut butter instead of creamy?

Absolutely. Crunchy adds nice texture, though cookies won’t be as smooth. Try half creamy and half crunchy for best results.

How do I make these cookies softer?

Underbake slightly (pull out when centers look a bit raw), use all brown sugar, and store with a bread slice in the container. The bread releases moisture that keeps cookies soft for days.

Peanut butter cookies without eggs aren’t a compromise—they’re consistently great cookies that more people can enjoy. Whether dealing with allergies, following a vegan diet, or just out of eggs, this easy cookie recipe delivers every time.

I’ve made these at least fifty times, tweaking until they’re exactly right. They’ve become my go-to when I need something quick and delicious. Try them once, and they might become yours too.

Ready to bake? Your kitchen will smell amazing, and you’ll have fresh cookies in under 30 minutes.