Experience the joy of these eggless peanut butter cookies! These cookies are the perfect mix of sweet and nutty flavors, bringing back warm memories with every bite. You’ll love their unique crisscross pattern and the amazing smell as they bake. Loved by everyone, from kids to grown-ups, these cookies are simple, delicious, and absolutely delightful.
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
Classic peanut butter cookies are timeless in the world of baking. The cookies often have the iconic crisscross pattern on their tops, achieved by pressing a fork into the dough before baking. Classic peanut butter cookies evoke a sense of nostalgia and should be a staple in everyone’s recipes box. Whether enjoyed with a glass of cold milk or on their own, these cookies continue to hold their place as a favorite homemade dessert.
Peanut butter cookies have earned their status as a classic cookie for a couple of reasons. First and foremost, their simple combination of flavors—sweetness from the sugar and richness from the peanut butter.
The recipe, which requires common pantry ingredients, makes them accessible to bakers of all skill levels.
Peanut butter cookies started gaining popularity in the early 20th century and began to appear in cookbooks and promotional materials from peanut butter companies around the 1910s and 1920s.
The rise in popularity of peanut butter cookies was the widespread use of peanut butter as a protein-rich food during World War I and World War II. Peanut butter was valued for its nutritional content, and this encouraged its incorporation into various recipes, including baked goods like cookies.
Why Eggless Cookes?
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 so make sure you set it out for a few hours before you want to begin. You can also make these into vegan peanut butter cookies by replacing the butter with a vegan butter, such as earth balance.
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 any smooth peanut butter. Even other nut butters should work with this too, like amond butter.
White granulated sugar– Make sure to have a little extra extra to roll the dough ball in before you back. Read more about that down below.
Applesauce– You can use sweetened or unsweetened applesauce in this recipe. I used sweetened because that’s normally what I have in my refrigerator. Remember, I don’t get super fancy with my recipes because I like to use what’s already in my house so I don’t have to spend money on something I won’t use again.
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. I have made these for teacher gifts and everyone loved it.
All purpose flour
Baking powder and Baking soda
How to make old fashioned easy peanut butter cookies with no eggs
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 extract 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 balls 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 and the most bookmarked.
- 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– These are always a popular at the holiday and parties.
Don’t forget, your feedback is invaluable! Feel free to share your thoughts in the comment section and a fantastic 5-star rating would be truly appreciated. I’m thrilled by the opportunity to provide you with top-notch recipes, and your ratings play a vital role in guiding other adventurous cooks on their quest for exciting new dishes. Your support and insights are incredibly valuable to the whole community!
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.