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Easy Peanut Butter Cookie Recipe Without Eggs

Easy Peanut Butter Cookies Without Eggs

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Ingredients Method

Ingredients
  

  • 1 cup creamy peanut butter
  • ¾ cup granulated sugar or coconut sugar for a healthier touch
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk any milk of choice — dairy or plant-based
  • ½ teaspoon baking soda
  • A pinch of salt
  • Optional Add-ins:
  • A handful of chocolate chips for an extra treat
  • A sprinkle of sea salt on top after baking

Method
 

  1. Mix the Base:
  2. In a medium bowl, stir peanut butter and sugar until smooth. Add milk and vanilla extract, mixing until creamy.
  3. Add Dry Ingredients:
  4. Sprinkle in baking soda and salt. Mix until fully combined. The dough should be thick and soft.
  5. Chill the Dough:
  6. Refrigerate for 20–30 minutes — this makes shaping easier and prevents spreading during baking.
  7. Shape & Flatten:
  8. Scoop 1 tablespoon of dough, roll into balls, and place on a lined baking sheet. Press gently with a fork in two directions to form a crisscross pattern.
  9. Bake:
  10. Bake at 350°F (175°C) for 10–12 minutes. Watch for slightly golden edges — they’ll continue to firm up as they cool.
  11. Cool & Serve:
  12. Allow to cool for 5 minutes before transferring to a rack. Enjoy warm or store in an airtight jar for up to 5 days.