Eggless Peanut Butter Cookies
These simple Eggless Peanut Butter Cookies are thin, crispy, easy to make, and made from scratch with some fresh, homemade peanut butter!
These simple Eggless Peanut Butter Cookies are also known as my “So Sorry I Almost Killed Your Husband, Cookies.” And when I say they’re good, let me also say that they’re “I Forgive You For Almost Killing My Husband, Good.”
Remember these adorable little Meringue Kisses I made? Well, I sent a bunch of them to my girl Mona and her hubby because I made a few batches and I wanted to share the love (slash not eat 4 dozen meringues…). Totally innocent, right? Only if I had remembered that her hubby was allergic to EGGS. Oh yeah, the 75% egg cookie, yup I sent them to a man with a serious sweet tooth and a recently discovered allergy to eggs. >Face palm<
Even worse… I didn’t even realize the potential chaos I caused until I got this text after posting the Meringue Kisses:
And then I had a mini-heart attack. Luckily, his allergy is just to the yolks, and he was totally fine. But oh boy, friends. Eggless Peanut Butter Cookies. Completely egg-free, guilt-free, and murderous intentions-free! Your new favorite eggless cookie recipe to keep in your back pocket for any of your friends with the (unfortunate) egg allergy!
Ingredients Needed
These cookies are SO easy. And they’re egg free!
- Peanut Butter – Duh. And please, if you haven’t made your own yet, you are really missing out!
- Sugars – White granulated and Brown. No brown sugar? No problem! Did you know you can make your own?!
- Salted Butter – Only have unsalted? No problem – just add a little more salt, see my recipe notes!
- Milk – We prefer 2% for this, but use whatever you have.
- Vanilla Extract – Have you made your own, yet?
- All-Purpose Flour and Baking soda – A gluten-free flour would also work for this.
Step-by-Step Instructions
The first thing I did, I whipped up some fresh homemade peanut butter. Have you made your own yet? It’s sooo easy to make!
No homemade peanut butter? No problem. Use whatever creamy peanut butter is your favorite.
Then once you have your peanut butter, the rest of this simple eggless peanut butter cookie dough recipe comes together so easily.
Peanut butter, creamed sugar, milk, vanilla, and butter, and mixed flour and baking soda.
Add a cup of the homemade peanut butter to the creamed sugar and butter mixture and then add the flour and baking soda mixture.
Once mixed, add that simple cookie dough to a baking sheet.
Baked at 350 degrees for 15 minutes and we had these super simple Peanut Butter Cookies!
They’re flat without the structure of the egg, but that just means they’re like Peanut Butter Cookie Crisps!
Our Other Favorite Cookies
- Pecan Sandies
- Homemade Mint Milanos
- Thin Mints From Scratch
- Lemon Ricotta Cookies
- White Chocolate Oatmeal Coconut Cookies
- Oatmeal Carrot Cake Cookies with Cream Cheese Frosting
- Healthy Blueberry Oatmeal Cookies
These little babies were sent Priority Mail to Arizona titled: “I’m-sorry-I-almost-killed-you Eggless Peanut Butter Cookies!”
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
If you want to see more, be sure to sign up for my 5 Easy Ways to Start Cooking From Scratch!
Eggless Peanut Butter Cookies
Equipment
Ingredients
- 1 cup 100% natural peanut butter
- 1 cup salted butter
- 1 cup white sugar
- 1 cup brown sugar packed
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 2 cups flour
- 2 teaspoons baking soda
Instructions
- Pre-heat oven to 350 degrees.
- Thoroughly cream the sugars, butter, milk and vanilla. Stir in peanut butter.
- In a separate bowl, mix flour and baking soda. Add flour mixture to the peanut butter mixture.
- On an un-greased cookie sheet drop add small spoonfuls of the batter 2 inches apart- they will spread quite a bit.
- Bake for 13-15 minutes, let cool and enjoy!
Thank you very much! The peanut butter cookies were superb!
So great to hear, Jimmy! Thanks so much for sharing!
We use plant based Crock “butter” sticks and oatmilk, and these are delicious! Also we use unsalted PB
Great tips! Thanks so sharing!
They turned out perfectly – I ended up with approx 6 dozen – I added cranberries to 1 dozen and chocolate chips to another dozen
Oooh those cranberries and chocolate chips sound like amazing additions!! Thanks for sharing!
The recipe makes lots and they are soooo good.
So glad you enjoyed them, Diana!
I substituted apple sauce for butter and used whole wheat flour and it was delish!
Yum!! Thanks for much for sharing!
Made these for my husband today and he likes them a lot. We’ve already had seconds. Great simple and fast recipe when you’re crazing something sweet. I overlooked the “small” spoonful comment and they didn’t quite have the rounded cooked look I was going for. Second attempt will be perfect. Thanks for the recipe since I didn’t have eggs on hand.
correction…craving.
So great to hear, Ann!! Thanks so much for taking time to share!
I used wow butter (peanut/ tree nut free) and gluten free flour. Turned out amazing 🤩
Great to know!
These turned out good. Only thing I added after tasting was a 1/2 tea of salt. I ended up adding raisins and walnuts the second time I made them. Good, easy recipe.
Great additions!! Thanks so much for sharing!
I love that you whip up your own peanut butter for these cookies! If you’re gonna bake, why not take that extra step to make them that much better. Hope your friend’s hubby is ok, LOL!
Oh…give yourself a break. It wasn’t intentional that you sent cookies that he was allergic to….but it does bring up a good point about being aware of allergies. We have several friends with kids who are allergic to eggs…so this recipe is definitely going to come in handy. Thank you!!