Egg-free peanut butter cookies
These cookies are crispy around the edges, but chewy in the center. Made with coconut oil, ground flax seed, brown sugar, and more.
Equipment
- Medium or large mixing bowl
- Small bowl (for the flax egg)
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Fork (for the crisscross pattern)
- Cooling rack (optional)
Ingredients
- 1 tbsp ground flax + 3 tbsp water for flax egg
- 1 cup of peanut butter I use creamy
- 2 tbsp melted coconut oil
- 1/2 cup brown sugar
- 2-3 tbsp white sugar optional- helps with crispy edges, but you can skip
- 1/2 tsp of vanilla extract
- 1/2 tsp baking powder
- 1/2 cup flour add a tablespoon more if dough is too sticky
- 1/4 tsp salt skip if peanut butter is already salted
Instructions
- Start by preheating the oven to 350 degrees Fahrenheit (175 degrees Celsius). Then, line a baking sheet with parchment paper or a silicone mat.
- Next, stir the flax and the water together and let the mixture sit for 5 minutes so that a gel forms.
- In a mixing bowl, combine the peanut butter, coconut oil, sugars, flax egg, and vanilla until smooth.
- Add flour, baking powder, and salt. Stir until the dough starts to form. The dough should be soft, easy to roll, and a little crumbly.
- Roll the dough into 1-1 1/2 tbsp balls. Place the balls on the baking sheet and press with a fork to make a crisscross pattern.
- Bake the cookies for 9-11 minutes, until the centers of the cookies look set but are still soft. The cookies may also appear a little darker as well.
- Let the cookies cool on the baking sheet for at least 5 minutes before transferring the cookies to a cooling rack, and enjoy! :)
Notes
How to store
Room temp: Store the cookies in an air-tight container for 4-5 days.
Freezer: These cookies can be frozen either already baked or in the form of dough balls. For baked cookies, freeze them on a baking sheet in a single layer. Then, transfer the cookies to a freezer bag or air-tight container. Thaw at room temperature.
Alternatively, roll the dough balls and freeze them in a single layer on a baking sheet. Next, transfer to a freezer bag or air-tight container. You can bake from frozen, just add 1-2 additional minutes to the bake time.
Helpful tips and tricks
Keep your peanut butter cookies soft by adding a small piece of bread in the zip-top bag or the air-tight container the cookies are in.
You can easily adjust the texture of the cookies! If the dough feels too sticky, add 1-2 tablespoons of flour. If the dough is too crumbly, add 1-2 teaspoons of water or even dairy-free milk.
I like creamy peanut for this recipe because this particular peanut butter gives the cookies the best texture, in my opinion. Creamy peanut butter makes the cookies smoother, while chunky add more to the overall texture. Natural peanut butter may make the dough softer, so you may need to add just a little more flour.
The cookies tend to be very crumbly when right out of the oven. Even though they might be temping to eat right away, let them sit for a bit to cool down. The cookies will harden over time and be easier to eat.
Bring these cookies to pot-lucks, gatherings, on road trips, on picnics, and more! Just make sure you always check that no one is allergic to peanut butter.