3 Ingredient Peanut Butter Cookies Recipe Without Eggs

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I really hope you enjoy this Peanut Butter Cookies Recipe without Eggs. If you do, please let me know in the comments at the bottom of the post. I LOVE reading your comments ❤.

INGREDIENTS & SUBSTITUTIONS FOR THIS PEANUT BUTTER COOKIES RECIPE WITHOUT EGGS

For exact ingredient measurements and the full recipe, please scroll down to the Recipe Card.

These 3-ingredient peanut butter cookies use super simple ingredients! It really is one of the easiest cookie recipes ever (so easy we literally make them every couple of days now!).

To make the Best Peanut Butter Cookies Recipe without Eggs we need:

• Peanut butter- Hey there peanut butter lovers! Use your favorite creamy peanut butter here, one that your taste buds love! Use regular peanut butter (make sure it’s creamy), that works best here. It usually mentions hydrogenated vegetable oils in the ingredients. That peanut butter flavor is so good, the most amazing nutty flavor ever ❤! You can try using natural peanut butter too, just make sure you mix it really well. I’ve not tried this recipe with natural peanut butter though. You can use any nut butters here as well such as almond butter, cashew butter or even sunflower seed butter or whatever you like. Most nut butters go well. You can try using peanut-free peanut butter spread too.
• White Sugar- A gentle sweetness goes well with that peanut butter flavor. We use white sugar here for just a little crispy cookies. You can use brown sugar too. I’ve tested this recipe with brown sugar and it adds a bit of a chewy texture and a caramelly flavor, delish! You can try using maple syrup as well for healthy peanut butter cookies (healthy-ish). Maybe even honey or a sugar substitute if you’re keeping a check on your daily values and are following a low calorie diet. Skip out on the water if you’re using maple syrup or honey.
• All purpose flour- We don’t have a large list of dry ingredients here nor are we using any other dry ingredients such as baking soda or baking powder. All purpose flour is our only dry ingredient here. It brings all our ingredients together and helps with firming them up too! You can try using almond flour for some almond flour peanut butter cookies or another gluten-free flour here, I haven’t tried any yet though. It’s possible to make 2-ingredient peanut butter cookies without the flour but I really like the structure all purpose flour gives to our cookies. I’d rather not skip out on the flour to turn these into 2-ingredient peanut butter cookies.
• Water- We add just a little water to our vegan peanut butter cookies batter to add some moisture.

HOW TO MAKE THIS EASY PEANUT BUTTER COOKIES WITHOUT EGGS RECIPE[Step-by-Step Instructions with Photos]

Please keep in mind that I go into lots of detail in all my recipes so you get to know all the super important tips and tricks when it comes to making a particular recipe. I always want you to make the BEST of whatever you’re cooking ❤.

STEP 1: MIX THE PEANUT BUTTER & SUGAR

Get that jar of peanut butter and all your ingredients ready!

I suggest you use a whisk and spatula here. If there’s only one tool you’d rather use, use a spatula. No stand mixer needed!

Take a large bowl and add the creamy peanut butter, sugar and water.

A small tip– Oil the measuring cup before measuring your creamy peanut butter for it to slide out without a problem!

Mix the creamy peanut butter and sugar well with a whisk or spatula (no stand mixer or electric hand mixer needed!). It’ll start to thicken up a little as you mix.

STEP 2: ADD ALL PURPOSE FLOUR & CHILL

And now, there’s no need for another bowl for dry ingredients. All purpose flour is our only dry ingredient here! Add the all purpose flour to the large bowl and mix well with the creamy peanut butter mixture using a spatula. Scrape the bottom of the bowl well while mixing.

The peanut butter flour mixture will thicken up a little more.

Once the flour is completely mixed with the peanut butter, you can add any add-ins of your preference such as chocolate chips for a peanut butter chocolate chip cookie or whatever you like!

Pop the large bowl into the fridge for about 15 minutes. You can keep the cookie dough in for about 72 hours too.

If you’re refrigerating your cookie dough for more than than half an hour, make sure you store it in an airtight box or cover the bowl with plastic wrap. Also leave it out for about 5 to 10 minutes before starting to make cookie dough balls.

Refrigerating our raw cookie dough will give us a nice thick cookie. It’ll give a chance to the ingredients to mix well together and for the flour to hydrate too. Also, room temperature soft cookie dough may not be easy to roll into cookie balls so chilling our cookie dough makes it easier to work with it as well!

STEP 3: ROLL THOSE COOKIE DOUGH BALLS

Preheat oven to 350 F or 180 C and line a baking tray or cookie sheet with parchment paper.

Get your large bowl of cookie dough out.

Using a cookie scoop or even a regular tablespoon, scoop some cookie dough.

I use about 1 tablespoon cookie dough per cookie.

Now once you’re done scooping the cookie dough with your cookie scoop or tablespoon, place the raw cookie dough over your palm and gently roll it into a smooth ball.

Place it over the prepared baking sheet or cookie sheet and repeat.

Keep about 2 inches space between those cookie dough balls. These cookies don’t spread much.

STEP 4: AND BAKE 💃🏻

With your cookie dough balls on the prepared baking sheet, take a fork and make the classic criss-cross pattern.

Tip: Spray your fork with some cooking oil and wipe off with a kitchen towel before making the crisscross pattern so the fork doesn’t stick to the cookie dough.

Now pop the baking tray into the preheated oven (a preheated oven is always important) and bake cookies for about 10-12 minutes.

The baking time depends from oven to oven.

I usually bake my cookies until they turn a very light golden brown on the sides. It’s okay if they still look light and doughy in the center. They will continue to cook once you get them out.

STEP 5: LET THE COOKIES REST

Now let the cookies rest on the baking sheet for at least half an hour to an hour once they are out. They’ll still be very soft and delicate so don’t touch them yet!

Then transfer them to a cooling rack. You can take a bite now but they’ll be soft and fudgy which I absolutely adore. For a firmer cookie, you can wait a little longer with your cookies on the wire rack or even refrigerate them.

And yep, your eggless peanut butter cookies are ready! How deliciously soft and peanut buttery are they, hmm? You did so well ⭐⭐⭐⭐⭐.

Hey you, I really hope you love this Peanut Butter Cookies Recipe without Eggs as much as I do!

If you do, I would appreciate a star rating SO much (you can rate this recipe right below or from the Recipe Card 💖).

Once again, for exact ingredient measurements, please scroll down to the Recipe Card.

Also, if you have any questions about this recipe, make sure to check out our FAQs section below to maybe find your answer there, or leave a comment at the bottom of the post and I will try to get back to you as soon as possible, I promise 😊.

CAN YOU REALLY MAKE PEANUT BUTTER COOKIES WITH NO EGGS?

Yes, it absolutely is possible to make peanut butter cookies without eggs!

These easy peanut butter cookies are perfect for anyone on a medically restrictive diet or with an egg allergy. Or maybe you’ve run out of eggs or just don’t want to use a large egg, flax eggs, cream cheese, regular milk, almond milk, unsalted butter, vegan butter and everything else that goes into making classic peanut butter cookies!

I’ve worked hard to come up with a recipe that uses only 3 simple ingredients and no eggs. All you need is white sugar, all purpose flour and creamy peanut butter (these ingredients can create magic together when used in the right proportion *psst, scroll up to the Recipe Card to check the ingredient quantities!).

And well, the result? Soft melt in the mouth crumbly and fudgy cookies with a slight crisp. These cookies are delicious, gently sweet and filled with that nutty flavor we all know and love ❤.

You won’t miss the egg at all. The ingredients in these cookies work super well to give us a soft crumbly fudgy cookie with a slight crisp, no eggs needed. You’ll want to make them every day (we try controlling ourselves here but still end up making them every couple of days!).

When I was developing the recipe for these eggless peanut butter cookies, I wanted to create a recipe that used simple ingredients and involved less work too (no stand mixer or electric hand mixer needed) with no egg or egg replacers such as flax eggs or cream cheese. I wanted this to be one of those easy cookie recipes with simple ingredients that you could make without much effort.

The best part? They taste just as good as classic peanut butter cookies!

I’m so happy to be sharing this 3-ingredient peanut butter cookies recipe no eggs with you. These cookies are absolutely delicious treats for peanut butter lovers ❤.

So go ahead and bake a few of these fat cookies with that classic criss-cross pattern after dinner or with your kids right after school. You’ll adore them! They’re the best peanut butter cookies ever.

FUN SERVING SUGGESTIONS

These are the best peanut butter cookies ever. They’re easy to make, super delicious and so small and adorable too with that classic criss-cross pattern, one of the easiest peanut butter recipes ever too.

The best way to serve these eggless peanut butter cookies would be on their own because they’re just so yummy ❤. But hey, here are a few more ideas you can try next time:

• Go ahead and drizzle a little caramel sauce over your peanut butter cookies once they’ve cooled for a scrumptious peanut-ty caramel flavor. You can drizzle a little chocolate sauce and sprinklea little salt on top of each cookie too. That nutty flavor goes really well with chocolate! And it looks gorgeous with the sauce over the classic criss-cross pattern.
• Or sprinkle some crushed peanuts over these easy peanut butter cookies no egg. Maybe even a pinch of salt on top of each cookie. That sweet and salty nutty flavor is everything ❤.
• Another great option is to serve these peanut butter cookies no eggs no butter with a glass of hot or cold creamy milk. You can use any milk of your choice such as oat milk, almond milk, flavored milk or whatever you like!
• Or serve it with some coffee such as this delicious Rich Maple Syrup Coffee (filled with incredible maple syrup flavor!) or this Easy Oat Milk Coffee for a warm touch. Maybe even with some milk tea such as this Homemade Japanese Royal Milk Tea, so creamy and good! Make a tea party out of it and make these delicious Copycat McDonald’s Chocolate Chip Cookies too!
• To make things kid friendly, serve these peanut butter cookies without eggs and butter with this deliciously creamy Dalgona Whipped Chocolate Milk Drink (it’s free of coffee and even egg in case you have an egg allergy).
• Make small cookie sandwiches with this vegan peanut butter cookie recipe. Fill them up with jelly, peanut butter or even ice cream and enjoy.

TIPS TO MAKE THE BEST EGGLESS PEANUT BUTTER COOKIES EVERY SINGLE TIME

These eggless peanut butter cookies will probably be one of the easiest cookie recipes you’ll ever come across. They use only three ingredients, are ready in under half an hour and don’t need a stand mixer to make either! I almost always have an airtight container filled with them around. So good.

But hey, it’s always handy to keep a few tips and tricks in mind when baking these cookies for the best results every single time.

So yep, keep these tips in mind the next time you make these vegan cookies to get them to be their absolute best!

• Use a jar of peanut butter that’s your favorite, a regular creamy peanut butter your taste buds love the flavor of! That’s the flavor that will dominate these cookies. Regular peanut butter usually mentions hydrogenated vegetable oils in the ingredients.
• You can try using natural peanut butter, just make sure you mix it well. I’ve not tried natural peanut butter here though. You can use any nut butters here as well such as almond butter, cashew butter or even sunflower seed butter or whatever you like.
• Refrigerating our raw cookie dough will give us a nice thick cookie. It’ll let the ingredients mix well together and the flour to hydrate too. This is important in many cookie recipes out there.
• Also, room temperature soft cookie dough may not be easy to roll into cookie balls. So chilling our cookie dough makes it easier to work with it too compared to room temperature cookie dough!
• You can store your raw cookie dough in an airtight container in the refrigerator for up to 72 hours. Leave the airtight container with dough in it out for about 5 to 10 minutes before starting to make dough balls.
• You can also refrigerate your cookie dough, and then make dough balls with it. Then, refrigerate those dough balls so it’s easy to bake and is ready when you want it. Make sure you cover them with cling wrap to prevent them from drying out though or use a large airtight container.
• Sprinkle a pinch of salt on top of each cookie before baking next time for the most delish sweet and salty eggless peanut butter cookies
• Please don’t overbake these easy peanut butter cookies. They’ll be a very light golden brown on the sides and very light in the center but that’s the right time to take them out for some soft peanut butter cookies.
• These vegan peanut butter cookies will be super soft and delicate when fresh out of the oven. Follow my instructions and leave them be for them to cook more and firm up. You can refrigerate them once they reach room temperature to be crispier.
• The easiest way to store leftover cookies is at room temperature in an airtight container. They’ll stay good for a couple of days, about 5 to 6 days.

RECIPE & DIET VARIATIONS YOU CAN TRY

This is one of the most delicious cookie recipes ever and I love how it uses such simple ingredients too (no large egg, flax eggs, unsalted butter, vegan butter or anything extra needed!).

These no egg peanut butter cookies are fat, soft, fudgy and absolutely delicious. They’re adorable with that classic crisscross pattern too.

Oh and these vegan peanut butter cookies use only three ingredients but there’s so much you can do with them. Here are a few ideas:

• Use smooth regular peanut butter here. It usually mentions hydrogenated vegetable oils in the ingredients. You can try using natural peanut butter but just make sure you mix it really well before using it.
• You can use any nut butters here too such as almond butter, cashew butter or maybe even sunflower seed butter… whatever you like. Most nut butters go well. You can try using peanut-free peanut butter spread as well.
• Brown sugar is a great option here as a sweetener. White sugar will give you crispy cookies and brown sugar will give your cookies a chewy texture. Brown sugar will give your cookies a caramelly flavor too while white sugar lets that peanut butter flavor shine. It’s your choice what you prefer!
• You can try using maple syrup or honey too according to your personal consumption for healthy peanut butter cookies (healthy-ish!). If using maple syrup or honey, skip out on adding water to the peanut butter flour mixture. You can also try using a sugar substitute you prefer. Let me know in the comments below if you try a different sweetener!
• You can try using almond flour for some almond flour peanut butter cookies or another gluten-free flour here, I haven’t tried any yet though.
• Add some vanilla extract! Vanilla extract will add a hint of vanilla flavor to your vegan cookies. Not only vanilla extract, you can experiment with other extracts too!
• Add a pinch of salt to these vegan peanut butter cookies once they are fresh out of the oven. That salt and peanut butter combination is ❤. Or add a pinch of salt to the peanut butter and flour mixture before baking!
• Add some chocolate chips to your peanut butter batter! Chocolate chips will add the most delish chocolate peanut butter flavor on the planet giving you an incredible peanut chocolate chip cookie. It’s the perfect mix.
• Or add in other ingredients such as chopped peanuts (or any other nuts you prefer), white chocolate chips, sprinkles, warm spices, a little jelly in a small well in the middle before baking or a cube of milk chocolate pressed into the cookie right after baking (jelly or chocolate with peanut butter? The perfect mix!.
• Make mini peanut butter cookies for some adorable cookie bites! Use a teaspoon of dough instead of a tablespoon.

Note- If you think you have an ingredient that you feel is suitable as a substitute for a certain ingredient in this recipe, according to your dietary preference, you can use it and let us know how it works as a substitute in the comments below. I’ll then add it in as an adaptation suggestion here. This will help so many others with the same diet preference as yours.

Hey you, I really hope you love this Peanut Butter Cookies Recipe without Eggs as much as I do!

If you do, I would appreciate a star rating SO much (you can rate this recipe right below or from the Recipe Card 💖).

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