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Eggless Peanut Butter Cookies: Irresistible and Vegan Delights

Ingredients

  • 1 cup peanut butter
  • 1 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1/4 cup milk (any type)
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Additional granulated sugar for rolling (optional)

Steps and instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the peanut butter, granulated sugar, vegetable oil, milk, and vanilla extract. Mix until well combined.
  3. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  4. Add the dry ingredients to the wet ingredients and mix until a soft dough forms.
  5. If desired, roll tablespoon-sized portions of dough into balls and then roll them in additional granulated sugar.
  6. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
  7. Use a fork to gently press down on each dough ball, creating a crisscross pattern.
  8. Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden.
  9. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  10. Enjoy your delicious eggless peanut butter cookies!

Tools for making

  • Mixing Bowl - A large bowl to combine the ingredients.
  • Whisk - Used to blend the dry ingredients together.
  • Baking Sheet - A flat sheet used for baking the cookies.
  • Parchment Paper - Lined on the baking sheet to prevent sticking.
  • Fork - Used to create a crisscross pattern on the cookies before baking.
  • Wire Rack - A rack used for cooling the cookies after baking.

Recipe overview

Welcome to our recipe page for eggless peanut butter cookies! This delicious cookie recipe is perfect for those who want to enjoy the rich and nutty flavor of peanut butter without the use of eggs. These cookies are soft, chewy, and packed with peanut butter goodness. In this recipe, we'll be combining peanut butter, granulated sugar, vegetable oil, milk, and vanilla extract to create the base dough. We'll then mix in a combination of all-purpose flour, baking powder, and salt to give the cookies structure and a light texture. Once the dough is ready, you have the option to roll tablespoon-sized portions into balls and coat them in granulated sugar for an extra touch of sweetness. The dough balls will then be placed on a baking sheet, gently pressed with a fork to create a classic crisscross pattern, and baked until the edges turn golden. The result? A batch of delightful eggless peanut butter cookies that are sure to please your taste buds. So let's get started and enjoy these scrumptious cookies in no time!

TimeApprox. 12 min
ServingsThe approximate number of servings for this recipe is about 24 cookies.
CaloriesApprox. 90
Print recipe

Common questions

  1. Can I use natural peanut butter instead of regular peanut butter? Yes, you can use natural peanut butter in this recipe. Just make sure it is well-stirred before measuring.
  2. Can I use a different type of oil? Yes, you can substitute vegetable oil with canola oil or melted coconut oil.
  3. Can I use a non-dairy milk? Absolutely! You can use any type of non-dairy milk, such as almond milk or soy milk.
  4. Can I use whole wheat flour instead of all-purpose flour? Yes, you can replace up to half of the all-purpose flour with whole wheat flour for a slightly healthier option.
  5. Can I skip rolling the dough in sugar? Yes, rolling the dough in sugar is optional. It adds a nice crunch and sweetness, but the cookies will still be delicious without it.
  6. Can I freeze the cookie dough? Yes, you can freeze the cookie dough for up to 3 months. Just shape it into balls and place them on a baking sheet in the freezer until firm. Then transfer the frozen dough balls to a freezer-safe bag or container.
  7. How long do these cookies stay fresh? When stored in an airtight container at room temperature, these cookies will stay fresh for up to 1 week.
  8. Can I add chocolate chips or other mix-ins? Yes, you can add chocolate chips, chopped nuts, or raisins to the dough for extra flavor and texture.
  9. Are these cookies suitable for people with allergies? These cookies are eggless and can be made dairy-free by using non-dairy milk. However, they do contain peanut butter, so they may not be suitable for those with peanut allergies.

Serving dishes and utensils

  • Mixing bowl - A large bowl for combining the ingredients.
  • Whisk - Used to combine the dry ingredients and ensure they are evenly distributed.
  • Baking sheet - A flat, rectangular metal sheet for baking the cookies.
  • Parchment paper - Used to line the baking sheet and prevent the cookies from sticking.
  • Fork - Used to create a crisscross pattern on the cookies before baking.
  • Wire rack - Used for cooling the cookies after baking.

Origin stories

Peanut butter cookies have been enjoyed for many years and are a beloved treat in many households. While the exact origin of peanut butter cookies is not well-documented, it is believed that they first gained popularity in the United States during the early 20th century. Peanut butter itself became widely available and affordable, leading to the creation of various recipes featuring this creamy spread. Peanut butter cookies quickly became a favorite due to their delicious flavor and melt-in-your-mouth texture. Today, they remain a classic choice for cookie lovers, with variations and adaptations enjoyed around the world.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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