Eggless Peanut Butter Cookies
Eggless Peanut Butter Cookies Recipe
How to Make Peanut Butter Cookies without Eggs
These soft eggless peanut butter cookies turn out so crave-ably chewy and salty-sweet! Even though recipes for traditional PB cookies depend on eggs, these eggless cookies do NOT disappoint. Crisp around the edges, chewy on the inside, and a rich, peanut-buttery flavor that is oh so comforting. Learn how to make peanut butter cookies without eggs in just 35 minutes!
Many old-fashioned peanut butter cookie recipes use eggs, peanut butter, and sugar—but no flour. (Try my Keto Peanut Butter Cookies for a flourless option!) To make no egg peanut butter cookies instead, flour is required, along with other classic ingredients like butter, leavening agents, and a dash of milk. The result is a soft, sumptuous cookie that’s a bit lighter in color, but loaded with irresistible flavor!
Honestly, it’s hard to go wrong with peanut butter. That salty, nutty, creamy goodness shines through just the same in this egg free peanut butter cookies recipe! If you have an egg allergy or you’re just hungry for easy eggless cookies, this batch is sure to satisfy. See how to make peanut butter cookies without eggs for an egg free option that’s just as tasty as the classic recipe.
How can I substitute eggs in cookies?
Ingredients like yogurt, applesauce, oil + water, and flax eggs (ground flax + water) are common egg substitutes for eggless cookies. These ingredients mimic the role that eggs typically play: they have a thick, viscous consistency that binds the cookies together, and they add moisture for a soft, chewy texture. In this recipe for eggless peanut butter cookies, rather than directly substituting for the eggs, several ingredients work together to fill in for them.
What can I substitute for eggs in peanut butter cookies?
These egg free peanut butter cookies have a lusciously crisp-yet-chewy texture—thanks to a few ingredients replacing the eggs. Butter and peanut butter act as binding agents, with their creamy, fat-rich, viscous consistency. Baking soda and baking powder act as leavening agents for a fluffier bite. And a dash of milk adds some essential moisture—keeping these easy PB cookies soft, chewy, and satisfying!
Ingredients for Soft Eggless Peanut Butter Cookies
- Peanut Butter. We’re nixing the eggs, but we definitely still need peanut butter in this recipe! For the best flavor and texture, use a smooth peanut butter that’s salted. You can also try this recipe using a different nut butter (almond, cashew, etc.), your cookies will just taste different! Before adding it to the recipe, make sure to stir your nut butter well if it’s separated.
- Butter. Let your butter soften at room temperature overnight, or at least for a few hours! This produces the best texture for binding the cookies together, so they maintain their shape. To make these no egg peanut butter cookies vegan, use a plant-based butter instead.
- Sugar. I used all white sugar in this recipe, but feel free to substitute with half brown sugar if preferred.
- All-Purpose Flour. When making peanut butter cookies without eggs, flour is essential for a sturdy structure. All-purpose flour helps maintain the shape of our cookies and keeps them soft and fluffy—in part thanks to the gluten it contains. So, while a whole wheat flour could work in this recipe, a gluten free flour might not hold up as well. I haven’t tested this myself yet, but you’re welcome to experiment on your own!
- Baking Powder & Soda. Leavening agents help cookies rise and fluff up, and they’re particularly important in an eggless cookie recipe.
- Salt. The most subtle yet essential ingredient, a dash of salt enhances and brightens up all the flavors in these salty-sweet cookies!
- Milk of Choice. Dairy and nondairy milks are suitable for this eggless peanut butter cookie recipe. I typically use a 2% or whole dairy milk, but you could also try almond milk, cashew, coconut, soy milk—whatever suits you.
- Optional Mix-Ins. If you want to jazz up your easy PB cookies a bit, add a few tablespoons of tasty mix-ins! Chocolate chips, chopped nuts, shredded coconut—get creative with your favorites.
Can you substitute peanut butter for egg?
In recipes like brownies, pancakes, and cookies, yes—nut butters can substitute for eggs! This includes peanut butter, cashew, almond butter, etc., substituting around 3-4 Tbsp of nut butter for 1 egg. Nut butters are rich in fats and have a thick, creamy, viscous consistency that’s similar to eggs. This is why peanut butter is a great binding agent in this eggless peanut butter cookies recipe, and other recipes!
Can you use oil instead of eggs in cookies? What about milk?
Yes, a possible egg substitute is using a combination of ~1 Tbsp oil + 2 Tbsp water per egg. Oil has the fats and viscous consistency needed for binding ingredients together, while water adds necessary moisture. Instead of oil and water, I chose to make these no egg peanut butter cookies with a similar (but tastier) combo: butter and milk! Butter for binding, and milk for moisture—both dairy and nondairy milks can work.
What are vegan substitutes for eggs?
There are many possible vegan egg substitutes: mashed banana or applesauce, flax eggs, oil + water, aquafaba, and plenty more. But, you don’t actually need to use any of these if you want to make these eggless peanut butter cookies vegan! Since butter and milk work together as an egg substitute here, you can make this recipe vegan simply by using vegan butter and nondairy milk. (Make sure you still let your vegan butter soften before mixing!)
How to Make Peanut Butter Cookies without Eggs
- In a large bowl, cream together peanut butter, softened butter, and sugar with a hand mixer until fluffy and pale in color.
- Separately, whisk flour, baking powder, baking soda, and salt to combine.
- Pour dry mixture into wet mixture, beating with a hand mixer to integrate until soft and crumbly.
- Add milk and continue mixing with a spatula, until dough holds together when pressed. (If desired, fold in optional mix-ins here.)
- Scoop dough, roll into a ball with hands, and flatten each ball slightly to form small discs. (I used a 1-Tbsp cookie scoop to yield ~30 eggless peanut butter cookies.)
- Transfer to prepared baking sheets, then press down on each cookie with a fork to create the classic crisscross pattern.
- Bake at 350°F (180°C) for 12-15 minutes (less time for softer cookies, longer for crisper cookies).
Watch how to make peanut butter cookies without eggs in my 3 Eggless Cookies video!
Can you eat raw cookie dough without eggs?
Due to the slight risk of salmonella contamination from eggs, removing eggs from cookie dough can make it safer to eat. However, eggs aren’t the only risky ingredient—uncooked flour can also contain harmful contaminants. So, even when making peanut butter cookies without eggs, it’s best to limit how much dough you eat. For a completely safe-to-eat option that’s flour free and egg free, try my edible cookie dough recipe instead!
What else can I bake If I don’t have eggs?
For more eggless cookie recipes and egg free baked goods, try some of these treats:
- Eggless Chocolate Chip Cookies
- Eggless Sugar Cookies
- Easy Eggless Brownies
- Edible Cookie Dough
- Fluffy Vegan Pancakes
- Vegan Oatmeal Raisin Breakfast Cookies
- Purple Sweet Potato Breakfast Bars
- Homemade Ritz Crackers
Eggless Peanut Butter Cookies
Peanut Butter Cookies No Eggs
- ½ cup smooth peanut butter (salted)
- ⅓ cup butter, softened, (or vegan butter)
- ⅔ cup white sugar, (or sub half brown sugar)
- 1⅓ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 4 Tbsp milk of choice, (dairy or nondairy)
- 2 Tbsp mix-ins of choice, (nuts, chocolate chips, etc.)
- Preheat oven to 350°F (180°C).
- In a bowl, cream together peanut butter, butter, and sugar with a hand mixer until fluffy and pale in color, scraping down sides of the bowl as needed.
- Separately, whisk together flour, baking powder, baking soda, and salt.
- Add dry ingredients into the wet mixture and beat with mixer until combined. (The dough should be soft and crumbly.)
- Add milk and mix with a spatula, pressing dough together. (If dough feels too sticky at this point, refrigerate 15-20 minutes.)
- Optional: Add 2 Tbsp mix-ins of choice and fold into dough.
- Use a 1-Tbsp cookie scoop to portion dough, roll into a ball with hands, and flatten slightly to form a small disc. Transfer to lined and greased baking sheets.
- Press down on each cookie with a fork to create the classic crisscross pattern.
- Bake 12-15 minutes. (12-13 minutes for softer cookies, 14-15 minutes for crispier cookies.)
- Allow to cool 5 minutes then transfer to a wire rack.
- Yields ~30 eggless peanut butter cookies (using 1-Tbsp scoop).