Easy Eggless Peanut Butter Cookies

Say hello to the best eggless peanut butter cookies out there! They are soft and chewy with perfectly golden edges and a classic nutty flavor. Made in one bowl without eggs, butter or dairy, these melt in your mouth vegan peanut butter cookies are ready in 20 minutes, are gluten-free friendly, and can be cooked in the air fryer.

As a busy mom, I know having quick and easy vegan cookie recipes in your back pocket is a lifesaver. Just like my eggless chocolate chip cookies, this delicious peanut butter cookie recipe is made with no eggs, just simple pantry ingredients. And with only one bowl, clean up is a breeze!

But my family's obsession with peanut butter does not stop at these pb cookies! If you're a big peanut butter fan too, here's a few of our favorite recipes with peanut butter (sweet and savory!) like vegan peanut butter cups, vegan banana bread; and spicy tofu noodle bowl.

Why You’ll Love this Recipe!

If you've been searching for a homemade vegan cookie recipe that's easy and delicious, look no further! My eggless peanut butter cookie recipe is one you’ll make over and over again. Here’s why I think you’ll love it too:

• Tried and true recipe. I’ve been making this cookie recipe for decades - it’s easy to remember, is reliable, and turns out every time! The taste and texture is just like a classic peanut butter cookie but without the eggs.
• Food allergy friendly. If you’re following a special diet or have food allergies, these cookies are vegan, vegetarian, dairy free, egg free, gluten free option, and soy free. 
• Air fryer Option. For those days, it’s just too hot to turn on the oven (or you want to make only 1 or 2 cookies), use the air fryer.

Ingredients You’ll Need

There’s a reason why this is the best peanut butter cookie recipe. You need only 8 staple ingredients that you probably have in your kitchen right now: peanut butter, dairy free butter, brown sugar, granulated sugar, vanilla extract, aquafaba or almond milk, flour, baking soda, and salt.

A few notes/substitutions for some ingredients:

• Peanut Butter. For the best results, use your favorite commercial creamy peanut butter like Jif or Skippy. Or if you're interested, make vegan peanut butter from scratch.
• Dairy Free Butter/Margarine. Use the stick version not the soft tub version.
• Brown and Granulated Sugars. In addition to sweetness, brown sugar adds depth of flavor and softness to the cookie. The granulated (white) sugar has less moisture and molasses than brown sugar and makes the cookie crisp. Play around with the sugar ratios if you want a softer, chewier or crisper cookie.
• Flour. All purpose flour or gluten-free 1:1 flour work well with this recipe.
• Dairy Free Milk or Aquafaba. Either works well in this recipe. The texture has some slight differences; no difference in taste. 

How To Make Cookies without Eggs!

It’s simple to make peanut butter cookies without eggs or milk. And the gluten-free version is perfection.

1. Using a hand mixer, stand mixer or wooden spoon and bowl, cream together the softened butter and peanut butter until light and fluffy.
2. Add both sugars, milk, and vanilla - continue to mix/stir until well combined.

3. Add the dry ingredients and mix on low until the dry ingredients are just incorporated and moist crumbles form. Don't over blend.
4. Using a spatula or your hands, scrape down the sides and mix the dough until it comes together.

5. Using a trigger scoop or tablespoon, measure out 1 tablespoon portions of cookie dough. Roll each into a ball and place on a parchment lined baking sheet. 
6.  Use the back of a fork to gently press the dough to make a crisscross design.

7. Add crunchy salty sweet chocolate chip and peanut topping (optional).
8. Allow the dough to chill in the fridge for 30 minutes to 2 hours (or overnight) before baking. Note: If freezing the cookie dough balls, do that now.
9. When ready to bake, preheat the oven, arrange the cookie dough balls 2” apart on a baking sheet, and bake for 8-10 minutes until the cookies puff up and have golden edges.
10. Let cool on the pan for 5-10 minutes before transferring to a cooling rack. 

Expert Vegan Cookie Tips 

Vegan baking can be tricky so I tested a lot of cookie dough to create the perfect, easy eggless peanut butter cookie recipe that would be just like the classic version! Here’s some troubleshooting tips:

• Chill the cookie dough. Baking these cookies right away will yield a thinner cookie.
  Chilling cookie dough is beneficial - it gives the flour a chance to fully hydrate, the flavors time to develop, and it strengthens the cookie dough so the cookie is a little thicker, the texture is a little chewier, and the bake is a little darker.
  *If you have a warm kitchen, are making the gluten free version or you have the time, I recommend chilling the cooking dough for 30 minutes up to a couple hours for perfect results!
• Aquafaba v Almond Milk. Aquafaba produces a thicker, softer peanut butter cookie while the almond milk version is chewier. Both are excellent!
• Softening the Butter. Choose a dairy free butter or margarine that is hard in the fridge (the stick version not the tub version).
  If you forget to let your butter come to room temperature in time, try this trick to speed the process along. Put the butter into the mixing bowl and either flatten it or chop it into small cubes which will decrease the wait time. 
• How To Measure Flour. If you have a kitchen scale, use it for weighing the flour. If not, measure it by spooning flour into a measuring cup and then leveling it off with a flat knife rather than scooping directly from the bag of flour.
• Let Them Cool Before Moving. Cookies (especially vegan cookies) are tender when you take them out of the oven. After 5-10 minutes, they will be sturdier and fully set so you can move them to a cooling rack or directly into your mouth!

How Store and Freeze

Frozen cookie dough is a lifesaver when you get a sudden craving for freshly baked cookies! Here’s what to do:

• Storing Baked Cookies. Once cooled, store any baked cookies in an airtight container at room temperature for several days or pop them into the fridge (they’ll last until the kids find them!). Baked cookies will store in the freezer for up to 6 months.
• Freezing Raw cookie dough. Roll the cookie dough into balls and arrange them in a single layer on a parchment-line baking sheet. Place in the freezer for a couple hours, once frozen solid, transfer to a freezer bag or container. Frozen cookie dough can be used over the next 6 months.
• Thawing Instructions. Cookies can be baked from frozen, but I prefer thawing first. Remove from the freezer, arrange on a cookie sheet, then preheat the oven. Bake as directed, adding a few extra minutes of cooking time as needed.

FAQ

Serving Ideas

These pb cookies are surprisingly versatile. Here’s a few fun serving suggestions:

• Plain and simple: Of course, peanut butter cookies go hand in hand with coffee, tea or a glass of ice cold plant-based milk. Learn how to make almond milk (it’s easy!).
• Topping Ideas: press chopped chocolate chips and peanuts into the cookie dough balls before baking. A simple addition to elevate traditional peanut butter cookies.
• Peanut Butter Sandwich Cookies: Sandwich two cookies together with whipped peanut butter filling (like a Nutter Butter) then drizzle with melted chocolate and a sprinkle of crushed peanuts. Or do the same thing but with ice cream to make a dairy-free ice cream sandwich!

More Egg Free Desserts

If you love these eggless vegan peanut butter cookies, try one of these yummy vegan treats next:

• Easy Eggless Cinnamon Rolls
• Eggless Banana Muffins
• Overnight No Knead Bread
• Chocolate Cupcakes (Eggless)
• Apple Galette with Puff Pastry

If you made these easy vegan peanut butter cookies, please leave a comment and review below. And if you took photos, I'd love to see them!! Please tag me on Instagram and Facebook and I'll post them on my stories!
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