Eggless Peanut Butter Cookies

These eggless peanut butter cookies are perfect little treats for your kids’ school snackbox. Or you can also serve them in evenings, along with a plain glass of milk. You can make this vegan-friendly, by substituting plain milk with dairy free nut milk, soy milk or coconut milk. The texture of these cookies are a bit crunchy yet melt in mouth. However if you prefer a chewy texture then reduce the baking time by 3 or 4 minutes lesser than the time mentioned below in recipe.

Print Recipe

Eggless Peanut Butter Cookies

Course

snack

Prep Time

10 minutes

Cook Time

13 minutes

Passive Time

20 minutes

Servings

Ingredients

• 1 cup Peanut Butter (1/2 cup smooth peanut butter & 1/2 cup crunchy peanut butter)
• 1 cup plain flour / All Purpose Flour
• 1/2 cup white sugar powdered
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• pinch salt of
• 4 tablespoons milk

Course snack Prep Time 10 minutes Cook Time 13 minutes Passive Time 20 minutes Servings Ingredients 1 cup Peanut Butter (1/2 cup smooth peanut butter & 1/2 cup crunchy peanut butter) 1 cup plain flour / All Purpose Flour 1/2 cup white sugar powdered 1/4 teaspoon baking powder 1/4 teaspoon baking soda pinch salt of 4 tablespoons milk

Instructions

1. Sift together flour,salt,baking soda and baking powder.
2. Keep this flour mixture aside.
3. In a wide bowl, cream peanut butter for 3-4 minutes at minimum speed using hand mixer.
4. Add in the powdered sugar, 2 table spoon milk and cream the mixture again for 3 minutes.
5. At this stage, add flour mixture to the bowl and gradually mix at a very low speed until they are all well blended.
6. Use hands and gently form a dough.

   
7. If the dough is too thick, add a tablespoon of milk.
8. Refrigerate the dough for 20 minutes.
9. Divide the dough into medium lemon sized balls and place them on a baking sheet

   
10. Using a fork, you can make a criss cross pattern to achieve the classic look of peanut butter cookies

    
11. Make sure to leave enough space between them. Since the cookies tend to expand when they start baking inside the oven
12. Preheat oven to 180c/350F/Gas Mark 4
13. Bake until the edges turn into slightly golden brown color. It takes approximately 13-14 minutes.

    
14. Once the cookies are cooled down, they become crunchy.
15. You can store these baked goodies in an air tight containers and they stay good for up to 5 days.
16. Serve the peanut butter cookies with a hot cup of tea/coffee or even with plain milk.