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Close-up of golden brown eggless peanut butter cookies with crisscross fork marks on a rustic wooden table, with a bowl of peanut butter and milk bottle blurred in the background.

Peanut Butter Cookies Recipe Without Eggs

These easy peanut butter cookies are soft, chewy, and made without eggs — perfect for a quick dessert craving. You only need one bowl and a few pantry staples to whip them up in under 25 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 16
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 cup Peanut butter Creamy or crunchy, as you like
  • ¾ cup Brown sugar Lightly packed
  • ¼ cup Milk Dairy or plant-based
  • 1 tsp Vanilla extract Adds flavor
  • 1 cup All-purpose flour Sifted
  • ½ tsp Baking soda Helps cookies rise
  • ¼ tsp Salt Balances sweetness

Equipment

  • 1 mixing bowl Medium size
  • 1 Hand whisk or spatula For mixing dough
  • 1 Baking sheet Lined with parchment paper
  • 1 Fork To press crisscross pattern

Method
 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a bowl, mix peanut butter, brown sugar, milk, and vanilla extract until smooth.
  3. Add flour, baking soda, and salt. Stir until a soft dough forms.
  4. Scoop 1-tablespoon portions, roll into balls, and place on the baking sheet.
  5. Scoop 1-tablespoon portions, roll into balls, and place on the baking sheet.
  6. Bake for 10–12 minutes until edges are lightly golden.
  7. Cool on the sheet for 5 minutes, then transfer to a rack to cool completely.

Video

Notes

  • For chewier cookies, don’t overbake — they’ll firm up as they cool.
  • You can use almond butter or cashew butter as a variation.
  • Add chocolate chips for an extra treat.