Eggless Peanut Butter Cookies. Nutrient-Dense, Whole Food Ingredients In Every Product. I've never eaten, let alone made, peanut butter cookies before, but these are brilliant and easy to make. They taste peanut buttery, but light and unusually for eggless cookies there is no baking soda aftertaste! How Do You Make Eggless Peanut Butter Cookies? Line a cookie sheet with parchment paper.
In a stand mixer or mixing bowl, beat together softened butter, peanut butter, granulated sugar, and brown sugar until smooth and creamy.
Eggless peanut butter cookies recipe - These no egg peanut butter cookies are buttery, crunchy and chewy with sweet and salty taste.
The texture of the cookies is crispy and chewy.
You can cook Eggless Peanut Butter Cookies using 10 ingredients and 11 steps. Here is how you cook it.
Ingredients of Eggless Peanut Butter Cookies
- You need 1/2 cup of unsalted butter, at room temperature.
- You need 1/2 cup of sugar.
- You need 1/2 cup of jaggery powder (unrefined cane sugar) or brown sugar.
- You need 1 tbsp of flax meal.
- Prepare 1/2 cup of crunchy peanut butter.
- You need 1/4 tsp of vanilla extract/essence.
- Prepare 3/4 cup of whole wheat flour.
- You need 3/4 cup of all-purpose flour/maida.
- It's 1 tsp of baking soda.
- You need 1/4 tsp of salt.
After having a bite, you will not believe that these yummy babies are eggless. And obviously it has sweet and salty taste from peanut butter. Eggless Peanut Butter Cookies are perfect little treats for your kids school snack box 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.
Eggless Peanut Butter Cookies step by step
- Preheat oven to 350 F or 180 C. Grease a large baking pan or sheet with oil or butter and keep aside. Mix the flours (whole wheat and all purpose) along with salt and baking soda with a wire whisk or spoon and keep aside..
- Combine 1 tbsp flax meal (blend flax seeds to a fine powder and this is flax meal) and 2 ½ tbsp water and set aside for at least 5 minutes. This is the substitute for 1 egg..
- In a large mixing bowl, beat butter with an electric beater until light and fluffy..
- Add the sugars (white sugar and jaggery powder) along with the flax meal mixture and beat well..
- Stir in peanut butter and vanilla and beat again until combined..
- Add dry ingredients to creamed mixture until just combined. At this stage, you can refrigerate dough for about 10 minutes..
- Roll dough by hand into 1 inch balls and place on greased baking sheet. Flatten with a fork in a criss-cross fashion. If you find it too soft to form the criss cross markings, refrigerate the dough for a few minutes..
- Bake in preheated oven for 13 to 15 minutes until golden brown. It took me 15 minutes to get the golden brown colour. For a softer cookie, you can reduce the baking time to 12 or 13; we like it crispy, so I baked it for 15 minutes..
- Remove from oven and let cool on baking sheet for a minute or two. Transfer to cooling racks to cool completely..
- Enjoy crispy, crunchy and healthy eggless peanut butter cookies guilt free!!.
- I have used crunchy peanut butter; you can use the creamy variety if you do not like to get bits of peanuts in your cookie. If you cannot get #jaggery, use brown sugar instead. You can substitute the whole quantity of sugar with brown sugar. If you like eggs in your baking, use 1 egg instead of the flax meal. Store leftover cookies in an airtight container; if they get soft, bake in a hot oven for 5 to 7 minutes to get them crispy again..
The texture of these cookies are a bit crunchy yet melt in mouth. Elvis Peanut Butter Cookies Source: Elvis Peanut Butter Cookies. These Elvis Peanut Butter Cookies by Medha Swaminathan are vegan and gluten-free. Without the chocolate, they are naturally. A real peanut butter lover's heaven!