Easy Peanut Butter Cookies Recipe Without Eggs

Desiring peanut butter cookies but without eggs? Alternatively maybe you are vegan or allergic? Rest assured, we have you covered! Today I will give my tested-and-approved peanut butter cookie recipe—egg-free, allergy-friendly, easy to prepare, and perfect for novice cooks. I first discovered this recipe when my cousin, who is egg allergic, came to see me. Seeing her enjoying these cookies as much as everyone else was a very satisfying encounter. Let’s immediately jump right in and create some fantastic eggless treats together!

An allergy-friendly, inclusive, easy-to-make, tasty win-win for everyone in the kitchen, eggless peanut butter cookies are perfect.

Eggless peanut butter cookies are a must for vegetarians like me as they go quite well with a plant-based diet. When my cousin with a strong egg allergy came, I came to see the value of egg-free snacks—no concerns about reactions! Furthermore, these cookies save me a visit to the store on days I’m out of eggs yet still provide that deep peanut butter taste everyone loves.

One thing I like about making peanut butter cookies without eggs is the texture variation depending on the alternative you use. Using applesauce, for instance, makes the cookies amazingly chewy; a flaxseed egg provides just the appropriate crisped edge. Whatever the substitute, the rich peanut butter flavor comes through without being overcome. The first time I baked these, my family could hardly believe they lacked eggs! Each time, it is a wonderful harmony.

Below is a tried-and-true, simple, delectable, and ideal for every event eggless peanut butter cookie recipe. Filled with strong peanut butter taste, these cookies come out with a beautiful balance of crisp edges and chewy cores that never overshadows.

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar, plus extra for rolling
• 1/2 cup brown sugar
• 3/4 cup creamy peanut butter
• 1/4 cup applesauce (egg substitute)
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda

1. Warm up your oven.
Place parchment paper on a baking sheet and set your oven to 350°F (175°C). This guarantees that your cookies won’t stick and will bake evenly.

2. Combine the Wet Ingredients
Combine the softened butter, granulated sugar, brown sugar, and peanut butter in a big dish and cream until the mixture is smooth and creamy – no lumps! Add the vanilla extract and applesauce next, mixing until well combined.

Visual cue: The mixture should be thick and smooth, similar to a soft dough.

3. Mix in the Dry Ingredients
In a separate dish, combine the flour, salt, baking powder, and baking soda. Slowly incorporate this dry mixture into the wet ingredients, folding it in gently until it is just combined. Don’t overmix; the dough should come together but still have a somewhat lumpy appearance.

Visual indicator: The dough will be thick, sticky, and keep its form when scooped.

4. Form and Scoop the Dough
Make 1-inch dough balls using a cookie scoop or spoon. Roll each ball in a little granulated sugar to give it a little crunch. Put them about 2 inches apart on your baking sheet so they have room to spread.

Visual hint: Sugar-coated dough balls should be smooth and somewhat sticky.

5. Push the Cookies
Using a fork, gently push down each dough ball in a criss-cross motion. The cookies are now uniformly flattened and have the appearance of a traditional peanut butter cookie.

6. Bake until golden.
Give the cookies 10 to 12 minutes to bake. When the edges turn a light golden brown and the centers seem set but still soft, you’ll know they’re finished.

Visual clue: golden borders with a somewhat delicate middle that hardens as the cookies cool.

7. Enjoy the cool
To help the cookies firm up, let them cool on the baking sheet for five minutes before moving them to a wire rack to cool completely.

When making peanut butter cookies without eggs, selecting the appropriate substitute is essential for reaching the ideal texture and taste. Here are several excellent alternatives to eggs that I have tested and endorse:

Flaxseed meal combined with water serves as an excellent binding agent, imparting a nutty taste. It results in chewy cookies, though they may turn out somewhat dense.
Applesauce: Contributes moisture and sweetness; produces cookies that are soft yet somewhat cake-like.
Mashed Banana: It is soft and sweet with a chewy texture; the intense banana flavor might be overwhelming.
Non-Dairy Yogurt: Maintains cookies’ softness with a gentle taste; the dough may become more moist, which can influence how much they spread.
Commercial Egg Replacers: Dependable and tasteless; may include additives and be more expensive.

Based on my experience, flax eggs provide the best texture, whereas applesauce is ideal for creating soft and simple cookies.

My favorite balance was achieved with flax eggs, which produced chewy cookies with a little bit of crunch around the edges. They became less crispy and more flavorful with the addition of applesauce. The mashed banana gave moisture and sweetness, but with a distinct banana taste. Although commercial substitutes were bland but less tasty, non-dairy yogurt produced cookies that were tender and soft.

Absolutely! Substitutes such flax eggs, applesauce, or mashed banana work very well and help cookies to be moist and flavorful.

For peanut butter cookies, flaxseed meal combined with water gives a chewy texture with somewhat crisp edges.

Little by little, depending on the alternative. Most egg substitutes preserve the rich peanut butter flavor with little textural changes.

Store them at room temperature in an airtight container for up to 5 days or freeze for greater freshness.

They can be. Simply utilize non-dairy alternatives and plant-based butter as vegan-friendly components.

Ten minutes in the refrigerator helps the cookies keep their shape and prevent spreading. The dough becomes smoother and richer if the peanut butter is melted a little bit. Pressing a criss-cross pattern using a fork will ensure consistent baking. Also, for the perfect chewy-crisp texture, keep in mind to take them off when the margins are golden but the core is still soft. Also know from the Allrecipes site.