Description
These eggless peanut butter cookies are soft, chewy, and full of rich peanut butter flavor! Made without eggs, they’re perfect for those with allergies or dietary restrictions. You can also make them vegan-friendly by using non-dairy milk and coconut oil. Enjoy these easy egg-free cookies with a sprinkle of flaky sea salt for a deliciously sweet-salty treat!
Ingredients
Units
Scale
- 1 cup peanut butter (creamy or crunchy)
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter (melted) or coconut oil
- 1/4 cup milk (or non-dairy milk for vegan option)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Flaky sea salt for topping (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together peanut butter, sugar, melted butter, milk, and vanilla extract until smooth.
- Sift in flour, baking soda, and salt. Mix until a soft dough forms.
- Scoop dough into small balls, place on the baking sheet, and slightly flatten with a fork.
- Bake for 10-12 minutes until edges are golden.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Sprinkle with flaky sea salt (if using) and enjoy!
Notes
- For a crunchier cookie, bake for an extra 2-3 minutes.
- Use coconut oil & non-dairy milk to make these cookies 100% vegan.
- For a gluten-free version, swap all-purpose flour with oat or almond flour.
- Add chocolate chips or chopped nuts for extra texture.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
