Who’s craving peanut butter? Eggless peanut butter cookies are so easy and delicious. Make sure to bookmark it so you can make them again and again.
My kids are doing online school right now so I have a chance to sit down and do a little work on a new eggless recipe! I’ve been working on this for a while, but just haven’t gotten the chance to type it up!
We’ve been trying to stay busy since we are stuck in the house during the quarantine and that means a lot of baking and cooking. I can tell you right now that I’m tired of cooking breakfast, lunch and dinner. However, I can bake all day long, especially if it’s egg free and who doesn’t love simple homemade peanut butter cookies with a glass of milk!
Eggless Peanut Butter Cookies
If you’re new to my site, then you may not know much about me. I’ve had an egg allergy my whole life. Also, I don’t like to make desserts that I can’t eat.
I shared a few recipes on my site and people loved them and started to get tons of requests. I’m not a trained chef, just a mom, but I got more comfortable in the kitchen as I tried to create more recipes with simple ingredients.
Now, my eggless recipes are the most popular on my site and I try to do them more and more. Since I grew up with food allergies, I know it can be a challenge to cook for your family.
These no egg peanut butter cookies don’t take much time and only bake for a few minutes. Sometimes you’re just in the mood for that peanut butter flavor.
Eggless Recipe Resources
I started a Facebook page called Egg Free Desserts. I share my recipes and others that I find. If you have a request or want to ask a question, that’s the easiest way to get in touch with me.
If you are more of a Pinterest person (like me), I’ve created an Eggless Dessert board where I share recipes I find. I like Pinterest more, so I share more recipes here than on Facebook. It requires less work and it’s easier to go back and look at them all! 😉
Supplies to make egg free peanut butter cookies
Cooling racks– This is my very favorite wire rack and the main reason is because they don’t take up a lot of space in my cabinet.
Handheld Electric Mixer– You can use a stand mixer for this recipe, but you don’t have to get it out if you don’t want to. A simple hand mixer will do fine. I actually use my hand mixer way more than my stand mixer. It’s just easier to get out and clean. Anyway, the hand mixer I linked to above is one I got for a wedding gift over twenty years ago and it’s still going strong and I bake A LOT! I definitely recommend it.
Baking Sheet– I’ve had these baking sheets forever and love that they are bigger. I can usually get 16 cookies on a sheet when I’m baking.
Large bowl– I LOVE stainless steel bowls. They are great in the kitchen for all kinds of cooking and baking. They hold up well and don’t need to replace often.
Ingredients to make simple homemade peanut butter cookies
- butter- You can use either salted or unsalted butter for this recipe. I use salted because that’s what I buy and keep in my refrigerator. You’ll want to make sure it’s room temperature before you start.
- white granulated sugar- plus a little extra to roll the dough in
- brown sugar
- creamy peanut butter- I normally buy Jifs natural peanut butter. I’ve never tried this recipe with crunchy peanut butter, but I think it would work fine, but I recommend smooth peanut butter.
- applesauce- You can use sweetened or unsweetened applesauce in this recipe. I used sweetened because that’s normally what I have in my refrigerator.
- vanilla extract– I love vanilla! It’s gives baked goods such a great flavor. I make homemade vanilla extract and it’s super easy because it only takes two ingredients. You can hop over there to see the instructions on that if you’re interested in making your own too.
- all purpose flour
- baking powder
- baking soda
How to make old fashioned easy peanut butter cookies with no eggs
Make sure to preheat the oven to 350 degrees.
In a large mixing bowl, cream softened butter, white sugar, brown sugar and peanut butter. Add applesauce and vanilla and mix using a handheld mixer or a stand mixer.
In a separate bowl, add the dry ingredients: flour, salt, baking powder, and baking soda. Slowly add the flour mixture to the wet ingredients and continue to mix until combined.
Roll the peanut butter cookie dough into 1 inch balls, then roll in the extra sugar. Lay on your baking sheet You can use parchment paper, if you prefer. Make a criss-cross pattern on the top using a fork.
Bake in a preheated oven. When the cookies are golden brown, let cool for a few minutes on the cookie sheet before moving them to a cooling rack. Store in an airtight container.
Tips for making peanut butter cookies without eggs
The shape of these cookies does not change much once you put them into the oven. They only spread out a little. The size you put them in is pretty much the size they will come out.
More eggless dessert recipes that are soooo GOOD!
- Eggless Chocolate Chip Cookies– This is the most popular on my site.
- Oatmeal Cookies– This cookie recipe is coming on strong lately and is 2nd most popular on my site.
- Vanilla Cupcakes
- Eggless Chocolate Cupcakes
- Chocolate Chip Cookie Bars
- Peanut Butter Blossom Cookies
Reminder: It would be GREAT if you could leave any feedback in the comment section and give me a 5 star rating. I love it when people rate my recipes for other readers to help when they are looking for something new to make.
Eggless Peanut Butter Cookies
- 1/2 cup butter room temperature
- 1/2 cup sugar plus a little extra to roll the dough in
- 1/2 cup brown sugar
- 3/4 cup peanut butter
- 1/4 cup applesauce
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Preheat oven to 350° F.
- In a large mixing bowl, cream butter, sugar, brown sugar and peanut butter. Add applesauce and vanilla and mix.
- In a separate bowl combine flour, salt, baking powder, and baking soda. Slowly add the flour mixture to the sugar bowl and coninue to mix until combined.
- Roll the dough into 1-inch balls. Roll the balls in the extra sugar until completely covered before placing on an ungreased cookie sheet.
- Press gently, using a fork, a criss cross shape.
- Bake for 10-12 minutes.
- Let cool for a few minutes, then move to a cooling rack.