Eggless Peanut Butter Cookies. Chocolate chip cookies and peanut butter cookies are two most favorite american cookies. Peanut butter cookies can be easily recognized by criss-cross design on Serving suggestion: Enjoy these eggless peanut butter cookies with a glass of milk. or you can have it as such whenever you feel like. These Egg-less Peanut Butter Cookies are nice and thin, super crispy, made from scratch, and super fast and easy to make!
I've made flourless peanut butter cookies and really liked them.
The recipe is super quick to put together and it's gluten free.
I was looking at the recipe And these cookies are great for people with a gluten intolerance and who are allergic to eggs.
You can have Eggless Peanut Butter Cookies using 10 ingredients and 11 steps. Here is how you cook that.
Ingredients of Eggless Peanut Butter Cookies
- Prepare 1/2 cup of unsalted butter, at room temperature.
- Prepare 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.
- You need 1/2 cup of crunchy peanut butter.
- It's 1/4 tsp of vanilla extract/essence.
- Prepare 3/4 cup of whole wheat flour.
- It's 3/4 cup of all-purpose flour/maida.
- Prepare 1 tsp of baking soda.
- It's 1/4 tsp of salt.
For another eggless and flourless cookie recipe be. This recipe calls for some very basic ingredients that are very easily available. If you bake these eggless peanut butter cookies with chocolate chips, don't forget to share a picture with me on my Instagram by using #BakeWithShivesh. finally, store the peanut butter cookies in an airtight container and enjoy for a week. notes: firstly, if you are using smooth peanut butter, then you can add crushed peanuts to get a crunchy bite. also, i have used wheat flour as a healthy alternative to maida. additionally, add choco chips to have. Another eggless cookie recipe to share.
Eggless Peanut Butter Cookies instructions
- 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..
Mix the shortening, peanut butter, white sugar, brown sugar and buttermilk until smooth and fully combined. Add the flour, baking powder, baking soda and salt to the peanut butter mixture and mix until well blended. Flourless peanut butter cookies are quite popular too. It just uses three ingredients; peanut butter, eggs and sugar. Even on the second day these peanut butter cookies without flour were crisp around the edges and soft in the middle but after that the cookies became soft throughout and I'm not.
