How To Make Peanut Butter Cookies Without Eggs

Cookies are one of the easiest recipes you can bake; thankfully, peanut butter cookies are no exception.

But what if you’re intolerant to eggs, vegan, you have none in the refrigerator, or you simply don’t like the taste?

Well, we have good news for you. We’re here to show you how to make peanut butter cookies without eggs – and trust us, these eggless peanut butter cookies are so good, you won’t even miss the egg!

Eggless Peanut Butter Cookies – Easy Recipe

Sure, eggs are often at the center of anything you bake, but they don’t have to be.

You can tuck in to a creamy, eggless peanut butter cookie and not even miss this so-called ‘staple’ ingredient.

There are plenty of ways to substitute eggs in a recipe, and we’re here to show you how to do it with these creamy peanut butter cookies. P.S.,

These will only take you 35 minutes to prep and bake, and they only require a few ingredients!

Eggless Peanut Butter Cookies Ingredients

1) 280g of peanut butter (smooth peanut butter often gives a better cookie texture than crunchy peanut butter)

2) 200g of white sugar or brown sugar (whichever you prefer!)

3) Six tablespoons of almond milk, warmed to room temperature

4) Two teaspoons of vanilla extract

5) 120g of all purpose flour. This can also be gluten free flour, whole wheat flour, or almond flour

6) One teaspoon of baking soda (baking powder can also work well)

7) One pinch of salt (only if you’re using unsalted butter)

8) Chocolate chips (optional)


Now, it’s time to start making these easy peanut butter cookies. To start making your eggless peanut butter cookies, follow the instructions below.

1) Preheat your oven to 350 degrees Fahrenheit. While you’re waiting for the oven to heat up, you can start lining a baking sheet or cookie sheet with a silicone mat.

Alternatively, you can use parchment paper or work with an ungreased cookie sheet.

2) Now, it’s time to start making your peanut butter cookie dough. Mix your sugar and peanut butter in a large bowl until they’re creamy.

Once you’ve reached the desired consistency, slowly stir in your vanilla and add milk. You can then add in the salt, baking soda, and flour.

When you start mixing, this blend will have a hard consistency. We’d recommend using your hands here rather than a stand mixer to blend it all together.

3) Once your eggless recipe mixture is ready, you can start rolling and flattening your eggless peanut butter cookies.

Then, using a cookie scoop or a tablespoon, scoop out portions of your easy peanut butter cookies mixture and roll them into balls measuring approximately 1 1/4 inches.

Then, place your cookie dough balls onto your parchment paper or baking sheet around 2″ apart to prevent sticking.

With your cookie dough still on the parchment paper, use a fork to create a criss-cross pattern and flatten slightly.

You could also sprinkle extra salt or sugar on top of your cookie dough before baking, but this is optional.

How To Make Peanut Butter Cookies Without Eggs

4) Place your eggless peanut butter cookies in the oven and let them bake for 10 to 15 minutes.

If you leave your baked cookies in the oven for closer to fifteen minutes, you will create eggless peanut butter cookies with a creamier, gooier inside.

Once your eggless peanut butter cookies are cooked, let them cool slightly, then move to a wire rack to cool further.

Now, you can repeat this process with any of your remaining dough!

Storing Eggless Peanut Butter Cookies

Once you’ve removed your peanut butter cookies from the wire rack, they can be stored in an airtight container for five days.

You can even leave your homemade peanut butter cookies on the counter, where they’ll last approximately three days.

Freezing Homemade Peanut Butter Cookies

If you want to save your egg-free natural peanut butter cookies for later, you can also freeze them.

In a freezable airtight container, your criss-cross pattern cookies can stay safe and fresh for as long as two months!

Best Peanut Butter Cookies (Eggless) Variations

If there’s one thing we know about making egg-free peanut butter cookies, it’s that they’re as versatile as anything.

This means you have plenty of creative freedom to make your cookie dough however you want – even without egg!

You could add chocolate chips, almond butter, more nut butter (if you’re a serious peanut lover), and even some candy to your cookies.

One of the best things about these peanut butter cookies is that you don’t need to chill the dough before baking!

Chilling dough before baking peanut butter cookies can prevent the dough from spreading too much, but with this cookie recipe, it’s not necessary.

Your favorite cookies will still taste delicious with this peanut butter cookie recipe, and you’ll have one less step to follow in the kitchen and less baking time to contend with!

If you don’t have baking soda to hand, you can also use baking powder.

Baking powder works just as well as baking soda, so don’t be deterred from making these delicious peanut butter cookies if you lack an ingredient!

Play around with nut butters, milk, extra sweet treats, and more with this cookie recipe, and see what delicious dessert cuisine you can create!

The Bottom Line

Eggs don’t have to be the staple baking ingredient we make them out to be.

This peanut butter cookie recipe shows that with the right alternatives, your peanut butter cookies taste just as good without eggs as they do with them!

These peanut butter cookies are ideal for those with allergies, intolerances, and special dietary requirements.

You can even make these peanut butter flavor cookies if you just don’t have an egg to hand – they’re quick, convenient, and tasty!

We hope you have fun making peanut butter cookies without egg – we told you they taste just as good as the originals! 

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Kathryn Sewell

Hi! I'm Kate and I have been baking and cooking for as long as I can remember. I like to share the most interesting tips and recipes I try here on What Kate Baked for you to enjoy. If you have a favorite recipe you'd like to share send it over on social.

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