Have you ever had a craving for warm, gooey cookies only to find you’ve run out of eggs? Or maybe you’re baking for someone with an egg allergy, or just looking for a simple, new treat. Whatever the reason, this peanut butter cookie recipe no eggs is the perfect solution. It’s a simple, reliable, and delicious way to make classic peanut butter cookies that are just as soft, chewy, and rich in flavor as the traditional kind.
This recipe is incredibly easy to follow, making it a great choice for beginner bakers and even kids. It’s not just for when you’re missing an ingredient it’s also fantastic for creating an allergy-friendly and halal-friendly treat that everyone can enjoy. We’ve tested this recipe multiple times to ensure you get a perfect result every single time.
What Is a Peanut Butter Cookie Recipe with no Eggs?
An egg-free cookie recipe is exactly what it sounds like: a recipe that skips the eggs entirely. Eggs in baking are often used as a binder, helping the ingredients stick together, and they also contribute to the texture and richness. In this peanut butter cookie recipe without eggs, we use the combination of butter, milk, and the natural fats in the peanut butter to create a soft, pliable dough that bakes into a perfectly soft and chewy cookie.
This simple substitution makes the recipe accessible to many more people. For those who follow a vegan diet, or have an egg allergy, this recipe is a complete game-changer. You don’t have to compromise on taste or texture. The cookies have that familiar sweet and savory peanut butter flavor you know and love, with a delightful chewiness that melts in your mouth. It’s an ideal choice for school bake sales, office potlucks, or just a quiet afternoon snack.
Ingredients You’ll Need For Peanut Butter Cookie Recipe
The best thing about this recipe is that it uses common pantry ingredients you likely already have on hand. No fancy, hard-to-find items here! The measurements are provided in both cups/spoons and grams for precision.
- ½ cup smooth salted peanut butter (128g): The star of the show. We recommend smooth, salted peanut butter for the best flavor and texture.
- ⅓ cup butter, softened (2.6oz): Softened butter is key for a creamy dough. You can use vegan butter for a completely dairy-free and vegan cookie.
- ⅔ cup white sugar (134g): This provides the classic sweetness. For a chewier texture, you can use half brown sugar and half white sugar.
- 1⅓ cups all-purpose flour (160g): This is the main dry ingredient that holds the cookies together.
- ½ tsp baking powder: Helps the cookies rise just enough to be soft and fluffy.
- ¼ tsp baking soda: Reacts with the acid in the peanut butter to create a tender crumb.
- ¼ tsp salt: Enhances all the other flavors, especially the peanut butter.
- 4 Tbsp milk of choice (60mL): Dairy or a non-dairy option like almond milk or oat milk works perfectly to create a soft, easy-to-handle dough.
- Optional add-ins: 2 Tbsp chocolate chips, nuts, or seeds. Just make sure they are halal if you’re baking for a specific audience. You can also add a splash of vanilla extract or a dash of cinnamon for extra flavor.
Step-by-Step Instructions For Peanut Butter Cookie Recipe
Baking these cookies is a straightforward process, perfect for anyone who loves easy, stress-free baking. Just follow these simple steps for a guaranteed delicious result.
- Prepare the Oven: Preheat your oven to 350∘F (175∘C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- Combine Wet Ingredients: In a large bowl, use a hand mixer or a spoon to beat the softened butter, peanut butter, and sugar together until the mixture is light, creamy, and well-combined.
- Add Milk: Pour in the milk and stir it into the creamy mixture until everything is smooth and fully incorporated.
- Whisk Dry Ingredients: In a separate, medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Make sure all the dry ingredients are evenly distributed.
- Mix Everything: Gradually add the dry ingredient mixture to the wet ingredient mixture. Stir until a soft, uniform dough forms. Be careful not to overmix.
- Add Optional Mix-ins: If you’re using chocolate chips, nuts, or other additions, gently fold them into the dough with a spoon.
- Form the Cookies: Roll the dough into small, 1-inch balls. Place them on the prepared baking sheet, leaving some space between each one. Use the back of a fork to gently press down on each ball in a crisscross pattern.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes. The cookies are done when the edges look lightly golden and the centers look slightly soft.
- Cool: Let the cookies cool on the baking sheet for at least 5 minutes before moving them to a wire rack. They will continue to firm up as they cool, which is essential for achieving that perfect chewy texture.
Baking Tips for Perfect No-Egg Peanut Butter Cookies
Even though this is a simple recipe, a few extra tips can help you achieve cookie perfection every time.
- Chill the Dough: For a thicker, less-spreading cookie, chill the dough in the refrigerator for about 30 minutes before baking. This helps the butter and peanut butter solidify, so the cookies hold their shape better in the oven.
- Mix Your Sugars: Using half brown sugar and half white sugar will give you a cookie that is even softer and chewier. The molasses in the brown sugar adds moisture, which prevents the cookies from becoming dry or crumbly.
- Don’t Overbake: This is one of the most important rules for any cookie recipe. Take the cookies out of the oven when the edges are just barely golden. The centers might still look slightly underdone, but they will finish baking and firm up on the sheet as they cool. Overbaking will result in a hard, dry cookie.
- Making It Vegan: This recipe is naturally egg-free, but you can make it fully vegan by using plant-based butter (like a good quality vegan butter stick) and a non-dairy milk like almond, oat, or soy milk.
Serving Suggestions
These delicious cookies are great on their own, but here are some ideas to make them even better:
- Classic Pairing: Serve these freshly baked cookies with a cold glass of milk, a cup of hot tea, or a freshly brewed coffee for a classic and comforting treat.
- Dessert-Style: Drizzle melted dark chocolate or white chocolate over the cooled cookies for an elegant, dessert-style touch. You can also sprinkle them with a little flaky sea salt to balance the sweetness.
- On-the-Go: These cookies are durable and perfect for packing into lunchboxes, bringing on a picnic, or taking on a road trip for a quick and satisfying snack.
Storage & Freezing Ideas
Knowing how to store your baked goods is key to enjoying them for days to come.
- Storage: Once fully cooled, store your cookies in an airtight container or a cookie jar at room temperature. They will stay fresh and delicious for 4-5 days.
- Freezing Unbaked Dough: You can prepare the dough balls and freeze them for later. Simply place the balls on a parchment-lined baking sheet and freeze until solid. Then, transfer the frozen dough balls to a freezer bag. When you’re ready to bake, you can cook them directly from frozen—just add a couple of extra minutes to the baking time.
- Freezing Baked Cookies: You can also freeze the baked cookies for up to 2 months. Make sure they are completely cool, then place them in a single layer in a freezer-safe container. To thaw, just let them sit at room temperature for about an hour.
Why You’ll Love This Recipe
We know a great recipe is one that you can trust, and this one has been thoroughly tested. We’ve made multiple batches to ensure that the taste and texture are perfect every time, and that the measurements are accurate for home bakers. This recipe uses common, easy-to-find ingredients, which makes it reliable and stress-free. It’s safe and simple enough for kids to help with, turning baking into a fun family activity. Because it’s egg-free, it’s a wonderful choice that builds trust for those looking for halal-friendly or allergy-safe options.
Frequently Asked Questions (FAQs)
Can I make this recipe vegan?
Yes, you can easily make this recipe vegan. Just use a plant-based or vegan butter and a non-dairy milk like almond, oat, or soy milk. The rest of the ingredients are typically vegan-friendly.
Can I use crunchy peanut butter instead of smooth?
Yes, absolutely! Using crunchy peanut butter adds a wonderful extra texture and a bit of crunch to your cookies. The recipe will work just as well, and the flavor will be just as delicious.
How do I make the cookies softer?
To get a softer cookie, you can use half brown sugar and half white sugar in the recipe. Also, be sure not to overbake them. They will firm up as they cool, so taking them out a little early will result in a softer final product.
Can I double the Peanut Butter Cookie Recipe no Eggs?
Yes, this recipe is very forgiving and can be easily doubled or tripled to make a larger batch for a party or a crowd. Just multiply all the ingredients by two or three and follow the same instructions.
Are these cookies safe for kids with egg allergies?
Yes, because this is an egg-free recipe, it is a safe and delicious treat for children with egg allergies.
Conclusion
This peanut butter cookie recipe no eggs is the ultimate go-to for a simple, delicious, and versatile treat. Whether you’re missing an ingredient, baking for a specific dietary need, or simply want a perfect, chewy cookie, this recipe delivers on all fronts. Give it a try, and you’ll find that baking without eggs is easier and more delicious than you ever thought. Don’t forget to save or share this recipe with your friends and family!
Peanut Butter Cookie Recipe No Eggs
Ingredients
- ½ cup smooth salted peanut butter 128g
- ⅓ cup butter softened (2.6oz) or vegan butter
- ⅔ cup white sugar 134g (or half white sugar + 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 60mL, dairy or non-dairy
- Optional Add-ins:
- 2 Tbsp chocolate chips nuts, or seeds
- ½ tsp vanilla extract or a pinch of cinnamon
Instructions
- Preheat Oven: Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: Beat peanut butter, softened butter, and sugar until creamy.
- Add Milk: Stir in the milk until smooth.
- Combine Dry Ingredients: In another bowl, whisk flour, baking powder, baking soda, and salt.
- Form Dough: Gradually mix dry ingredients into wet mixture until a soft dough forms.
- Add Mix-ins (Optional): Gently fold in chocolate chips, nuts, or seeds.
- Shape Cookies: Roll dough into 1-inch balls. Place on baking sheet and press with a fork to create crisscross pattern.
- Bake: Bake for 10–12 minutes, until edges are lightly golden.
- Cool: Leave cookies on the baking sheet for 5 minutes, then transfer to a wire rack.