There’s something magical about biting into a warm peanut butter cookie—crumbly, rich, and irresistibly nutty. These eggless peanut butter cookies came to life in my kitchen when a family member with an egg allergy visited, and I was determined to whip up a treat they could enjoy without compromise.
The result? A cookie so soft and flavorful, no one missed the eggs. In fact, they disappeared faster than any cookie I’ve ever made!
The best part? This recipe uses pantry staples, making it perfect for those last-minute sweet cravings or when you’re baking for friends with dietary restrictions.
It also pairs wonderfully with variations like Peanut Butter Marshmallow Cookies, where a gooey marshmallow center adds a delightful twist to the classic.
A pinch of sea salt sprinkled on top elevates the flavor, balancing the sweetness with a hint of savory goodness.
Eggless baking has been trending lately, and for a good reason—more than 2% of the U.S. population has an egg allergy, and plant-based diets are on the rise.
Whether you’re baking for dietary needs or just want an easy, foolproof cookie, these are bound to hit the spot.
What I Didn’t Expect About This Recipe?
- Unbelievably Soft Texture: I was amazed at how tender these cookies turned out. The creamy peanut butter works wonders as a natural binder.
- Quick to Make: With no eggs to crack or butter to soften, these cookies come together in under 30 minutes.
- Customizable: Adding chocolate chips or a drizzle of melted chocolate takes them to another level.
- Perfect for All Ages: Everyone, from kids to grandparents, couldn’t get enough of these.
- Guilt-Free Treat: By using natural peanut butter and swapping sugar for coconut sugar, these cookies can feel indulgent and wholesome at once.
Eggless Peanut Butter Cookies Recipe
Equipment
- Mixing bowls
- Hand Mixer
- Whisk
- Spatula
- Cookie Scoop
- Baking sheet
Ingredients
- ½ cup smooth salted peanut butter (128g)
- ⅓ cup butter softened, (2.6oz) or vegan butter
- ⅔ cup white sugar (134g) or substitute half brown sugar
- 1⅓ cups all-purpose flour (160g)
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 4 Tbsp milk of choice dairy or nondairy (60mL)
Instructions
- Preheat your oven to 350°F (180°C) and line a baking sheet.
- Cream peanut butter, butter, and sugar until fluffy with a hand mixer.
- Whisk flour, baking powder, baking soda, and salt in a separate bowl.
- Combine dry ingredients with wet ingredients until crumbly.
- Add milk and mix with a spatula to form a soft dough.
- Optional: Fold in 2 Tbsp of your favorite mix-ins.
- Scoop 1-Tbsp dough portions, roll into balls, and flatten into discs.
- Press with a fork for a crisscross pattern and bake for 12-15 minutes.
Nutrition Info:
| Nutrition | Value |
| Calories | 181kcal |
| Carbohydrates | 20g |
| Cholesterol | 0mg |
| Fat | 10g |
| Protein | 5g |
| Potassium | 180mg |