These eggless peanut butter cookies are thick and crunchy and loaded with peanut butter flavor. They’re also so easy to make. You can have a batch of freshly baked cookies ready in less than 30 minutes! Say hello to the best eggless peanut butter cookies ever! They’re large and in charge and packed with all the peanut
butter flavor you can dream of. So if you’re eating egg-free for whatever reason (or just ran out of eggs) these peanut butter cookies will be right up your street. They are SO easy and use the simplest pantry ingredients that you most likely already have on hand. Love eggless baking? Check out our eggless chocolate cookies and
eggless chocolate chip cookies too. Full instructions
and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
Recipe TipsSoftened butter. If you forget to take the butter out of the fridge in time to soften it, then just cut it into cubes and beat it in your stand mixer for a few minutes to soften before you add in the sugar and cream them together. Measure the flour correctly. It’s crucial to use the right amount of flour in these cookies or otherwise your cookies will be too dry. The correct way to measure flour is to spoon it into your measuring cup and then level off the top with a knife. Don’t scoop the flour and don’t pack it into the cup. Alternatively if you have a food scale then the easiest thing is to weigh out the flour on your food scale for total accuracy. Flatten the cookies with a fork. This enables them to bake very evenly and coupled with rolling them in sugar results in a deliciously crunchy cookie. Baking time. The baking time depends on how you prefer your cookies. If you like them soft then bake them for just 10 minutes. If you want a bit more crunch then bake them for 12 minutes. For a really crunchy cookie you can bake them for up to 15 minutes. Keep a close eye on them though so that they don’t burn. Storing and FreezingKeep the cookies stored in an airtight container at room temperature for up to a week. They can also be stored in an airtight container in the fridge. The cookies are also freezer friendly for up to 3 months. More Eggless Desserts
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Serving: 1Cookie | Calories: 202kcal | Carbohydrates: 22g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 214mg | Potassium: 120mg | Fiber: 1g | Sugar: 14g | Vitamin A: 145IU | Calcium: 20mg | Iron: 1mg Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here. Reader InteractionsWhat happens if I don't add eggs to cookies?Eggs are used in cookies to add important moisture and act as a binding agent. When eggs aren't added, the cookies become dense, crumbly, and don't spread out. While eggs may not add much in terms of flavor to a cookie, they're still a vital ingredient.
Do you have to put eggs in sugar cookies?Do you have to put eggs in sugar cookies? No, eggs aren't necessary—these eggless sugar cookies are just as tasty and comforting as the classic version! A classic sugar cookie recipe uses eggs to bind the ingredients together, and to add moisture for a soft, chewy texture.
What cookies have no eggs?20 Cookie Recipes Without Eggs That Are *Still* Delicious. 4-Ingredient Peanut Butter Cookies. Averie Cooks. ... . Eggless Oatmeal Cookies. ... . Eggless Snickerdoodle Cookies Recipe. ... . Chocolate Cookie Dough Truffles. ... . Eggless Chocolate Crinkle Cookies. ... . Pecan Sandies. ... . Eggless Chocolate Chip Cookies. ... . Leggo My Eggless Sugar Cookie.. Why do cookies need eggs?Eggs add structure, leavening, color, and flavor to our cakes and cookies. It's the balance between eggs and flour that help provide the height and texture of many of the baked goods here on Joy the Baker.
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