Peanut Butter Cookie Recipe No Eggs
This peanut butter cookie recipe no eggs is soft, chewy, and full of flavor. Made with simple pantry ingredients and no eggs, it’s allergy-friendly, halal, and easy enough for kids to bake. Perfect for a quick snack, school lunchbox, or family dessert!
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.