These eggless peanut butter cookies are thick and crunchy and loaded with peanut butter flavor. They’re also so easy to make. You can have a batch of freshly baked cookies ready in less than 30 minutes!
Say hello to the best eggless peanut butter cookies ever! They’re large and in charge and packed with all the peanut butter flavor you can dream of.
So if you’re eating egg-free for whatever reason (or just ran out of eggs) these peanut butter cookies will be right up your street.
They are SO easy and use the simplest pantry ingredients that you most likely already have on hand.
Love eggless baking? Check out our eggless chocolate cookies and eggless chocolate chip cookies too.
Ingredients You Need To Make These Cookies:
Ingredient Notes
- Butter – can be lightly salted or unsalted, we don’t find that it makes a difference, so whatever you have on hand.
- Peanut butter – this should ideally be a commercial style smooth, salted peanut butter like Skippy or Jif. If you use a natural style peanut butter, make sure it’s well mixed before you use it. There should not be any separation of oil.
How To Make Eggless Peanut Butter Cookies
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add softened butter and white granulated sugar to the bowl of your stand mixer and cream them together until smooth.
- Add peanut butter, milk and vanilla extract and mix in.
- Add all purpose flour, baking soda, baking powder and salt and mix with a spoon into a thick cookie dough.
- Break off pieces of the dough and roll them into balls. Place the balls evenly on a parchment lined baking tray. Aim to get 20 cookies from the batch.
- Roll each ball in white sugar and return to the baking tray.
- Flatten the cookies with a fork and then place into the oven to bake at 350°F for 10-12 minutes until lightly golden on top.
- Let the cookies cool and firm up directly on the tray before moving them.
Recipe Tips
Softened butter. If you forget to take the butter out of the fridge in time to soften it, then just cut it into cubes and beat it in your stand mixer for a few minutes to soften before you add in the sugar and cream them together.
Measure the flour correctly. It’s crucial to use the right amount of flour in these cookies or otherwise your cookies will be too dry. The correct way to measure flour is to spoon it into your measuring cup and then level off the top with a knife. Don’t scoop the flour and don’t pack it into the cup. Alternatively if you have a food scale then the easiest thing is to weigh out the flour on your food scale for total accuracy.
Flatten the cookies with a fork. This enables them to bake very evenly and coupled with rolling them in sugar results in a deliciously crunchy cookie.
Baking time. The baking time depends on how you prefer your cookies. If you like them soft then bake them for just 10 minutes. If you want a bit more crunch then bake them for 12 minutes. For a really crunchy cookie you can bake them for up to 15 minutes. Keep a close eye on them though so that they don’t burn.
Storing and Freezing
Keep the cookies stored in an airtight container at room temperature for up to a week. They can also be stored in an airtight container in the fridge.
The cookies are also freezer friendly for up to 3 months.
More Eggless Desserts
- Eggless Carrot Cake
- Eggless Chocolate Cupcakes
- Eggless Red Velvet Cake
- Eggless Brownies
- Eggless Lemon Cake
- Eggless Sugar Cookies
Did you make this recipe? Be sure to leave a comment and rating below.
Eggless Peanut Butter Cookies
Ingredients
- ½ cup Butter Softened*
- 1 cup White Granulated Sugar
- 1 cup Peanut Butter Smooth, Salted
- 3 Tbsp Milk
- 1 Tbsp Vanilla Extract
- 1 and ½ cups All Purpose Flour Measured Correctly*
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp Salt
- ¼ cup White Granulated Sugar for rolling the cookies
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside.
- Add softened butter and white granulated sugar to the bowl of your stand mixer and cream them together until smooth.
- Add peanut butter, milk and vanilla extract and mix in.
- Add all purpose flour, baking soda, baking powder and salt and mix with a spoon into a thick cookie dough.
- Break off pieces of the dough and roll them into balls. Place the balls evenly on a parchment lined baking tray. Aim to get 20 cookies from the batch.
- Roll each ball in white sugar and return to the baking tray.
- Flatten the cookies with a fork and then place into the oven to bake at 350°F for 10-12 minutes until lightly golden on top.
- Let the cookies cool and firm up directly on the tray before moving them.
Notes
- Softened butter. If you forget to take the butter out of the fridge in time to soften it, then just cut it into cubes and beat in your stand mixer for a few minutes to soften it before you add in the sugar and cream them together.
- Measure the flour correctly. The correct way to measure flour is to spoon it into your measuring cup and then level off the top with a knife. Don’t scoop the flour and don’t pack it into the cup. Alternatively if you have a food scale then click ‘metric’ below the list of ingredients to get the correct weight in grams.
- Baking time. The baking time depends on how you prefer your cookies. If you like them soft then bake them for just 10 minutes. If you want a bit more crunch then bake them for 12 minutes. We baked these cookies for 12 minutes. For a really crunchy cookie you can bake them for up to 15 minutes. Keep a close eye on them though so that they don’t burn.
- Storing and Freezing. Keep the cookies stored in an airtight container at room temperature for up to a week. They can also be stored in an airtight container in the fridge. The cookies are also freezer friendly for up to 3 months.
Could you use these for peanut butter blossoms?
Sure!
Eggs are so expensive now, I was looking for something I could make quickly & use up a jar of peanut butter & leftover sack of “expensive” Red Mill flour that I usually keep for pancakes. I couldn’t belieive this is eggless, it is so good! I baked for 13 minutes but it is probably because my oven is unpreditable. Awesome recipe for kids to help with too.
So glad you enjoyed the cookies! Thanks for the awesome review!
Tastes delicious. But mine came out with the texture of kinetic sand. Flour problem? We still ate every one!
Hi there! I’m not sure if that’s a problem because you know how peanut butter sticks to your mouth anyway? Peanut butter cookies tend to have a slightly sandy texture but they’re so good regardless. Make sure you use the right amount of flour though, either weigh it on a food scale or use the spoon and level method. So glad they tasted delicious! 🙂
Delicious!!
Thanks Carey-Ann!
They are really good.
Thank you so much!
I love that they’re eggless but I do find the dough dry. I need to add about 2 tablespoons of water. I’ve made them twice now. Maybe it’s because I use natural peanut butter.
Hi Melanie, yes it could be from the natural peanut butter or depending on how you’re measuring the flour, it could be a case of a little too much flour. Good that you adjusted it by adding water as needed. You could also use milk. Thanks for sharing! 🙂