cookies without eggs

Crave-ably chewy, soft eggless peanut butter cookies that are filled with salty-sweet comfort! Although traditional recipes for PB cookies depend on eggs, these eggless cookies do NOT disappoint. How to make peanut butter cookies without eggs in just 35 minutes.

Eggless Peanut Butter Cookies

peanut butter (salted)

butter, softened ((or vegan butter))

white sugar ((or sub half brown sugar))

all-purpose flour

½ tsp baking powder

¼ tsp baking soda

salt

milk

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).

These eggless chocolate chip cookies are life changing! With soft, chewy centers and lightly golden, crispy edges, you'll never need another cookie recipe. The secret to these perfect dark chocolate chip cookies is not using eggs!

eggless chocolate chip cookies

salted butter, softened

white sugar

brown sugar,

water, room temperature

vanilla extract

all-purpose flour,

teaspoon baking soda

teaspoon baking powder

teaspoon salt

chocolate chips (I use 1/2 cup dark and 1/2 cup semi-sweet)

Cream together softened butter and sugars for several minutes until light and fluffy, scraping down the sides.

Gradually add in water and vanilla extract and beat to combine. (The water will cause the mixture to appear curdled. Turn your mixer on medium-high and beat for a few more minutes to bring the ingredients back together.)

To a mixing bowl, add dry ingredients including flour, baking soda, baking powder and salt.

Stir in the chocolate chips and chill the cookie dough in the fridge for 30 minutes or more.

Use a cookie scoop or spoon to portion out the dough to 2" balls. Place on a parchment lined baking sheet and bake on the center rack at 350F until the edges are golden brown, for about 12 minutes. The cookie centers will look puffy and under-baked, but trust the process!

Let the cookies cool to set. They will flatten out and continue cooking after they're removed from the oven. Wait until the cookies are set, 5 minutes or so, before transferring so they don't fall apart.

Very good, glad I found the recipe. I was out of eggs.

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Eggless Peanut Butter Cookies

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