20-Minute Eggless Peanut Butter Cookies Without Brown Sugar (Beginner-Friendly)
If you want to satisfy your mid-day sweet cravings then these Eggless peanut butter cookies are perfect and absolute delight to bring a joy in any occasion. These cookies' golden crispy edges and soft, chewy interiors take a classic favorite to another level. The best part, perhaps, is that the recipe is completely without egg free. You can make this cookie dough using few ingredients and a simple method; the ease of making this is why it has become a go-to for those times you want something homemade to satisfy your cravings.
The recipe welcomes both novice bakers and those seeking a quick sweet fix. No complex techniques or waiting time make this recipe perfect for beginners. A simple swap of egg with almond milk transforms these cookies into a vegan delight that keeps its rich peanut butter taste.
Your kitchen will soon have 36 perfectly crisp cookies that everyone will love. This straightforward recipe proves you can create amazing cookies without brown sugar or expert baking knowledge.
Choosing the Right Peanut Butter Type
Your cookie's texture changes substantially based on the peanut butter you pick. Commercial brands like Skippy or Jif are a great way to get the best results. These varieties contain stabilizers that stop oil separation, so your cookies have a consistent texture.
Natural peanut butter might be healthier, but it makes cookies spread too much while baking. The oil separation can mess with your dough's consistency. If you use natural peanut butter, mix it really well before adding it to your cookie dough.
Sugar Alternatives Without Brown Sugar
You have several options to keep the sweetness and texture right at the time you make peanut butter cookies without brown sugar. Regular granulated sugar works perfectly as a direct replacement. Coconut sugar gives similar sweetness and adds a nice caramel touch.
You can create deeper flavors by mixing granulated sugar with one tablespoon of maple syrup or honey per cup. This mix gives you the moisture and richness that brown sugar usually provides. Muscovado sugar works great too, giving you similar moisture levels and a rich caramel flavor.
Health Benefits of Eggless Peanut Butter Cookies
Compared to traditional peanut butter cookies, this eggless version offers a few nutritional advantages:
- No Eggs: This recipe is perfect for those who are vegan or have egg allergies.
- Lower in Sugar: By substituting brown sugar with healthier alternatives like coconut sugar or maple syrup, you can reduce the glycemic index of the cookies.
- Healthy Fats: The peanut butter provides monounsaturated fats, which are heart-healthy. You can further improve the nutritional profile by using almond or cashew butter for extra vitamins and minerals.
This Eggless Peanut Butter Cookies recipe can be part of a more balanced snacks to regular peanut butter cookies, which are often higher in refined sugars and animal products.
Storage Tip & Shelf Life
- Room Temperature: Store your cookies in an airtight container at room temperature for up to 5 days.
- Refrigerator: If you want to keep them fresh longer, store them in the fridge for up to 1 week.
- Freezing: For longer storage, freeze the cookies for up to 3 months. Simply place them in a sealed container or freezer-safe bag and let them thaw at room temperature when you're ready to enjoy them.
Serving Eggless Peanut Butter Cookies Suggestions
While these cookies are delicious on their own, here are some fun ways to enjoy them:
- With a Glass of Plant-Based Milk: Dunk your eggless peanut butter cookies in almond milk or oat milk for a rich, creamy treat.
- Ice Cream Sandwiches: Make a fun dessert by sandwiching your cookies with a scoop of dairy-free ice cream!
- Crumbled Over Yogurt: For a breakfast treat, crumble the cookies over coconut yogurt and top with fresh berries.
Craving cookies fast? Try this 20-minute Eggless Peanut Butter Cookies Without Brown Sugar recipe—easy, delicious & perfect for quick homemade treats!
- 1/2 cup Unsalted Butter (113g)
- 3/4 cup Castor Sugar (150g)
- 1 tsp vanilla extract
- 1/2 cup Creamy Peanut Butter (135g)
- 1 + 1 1/4 cup All Purpose Flour (150g)
- 1 tbsp Corn Flour (12g)
- 1/2 tsp Baking Soda (3g)
- 1/4 cup Milk (60ml)
- 1/2 cup chocolate chips or chunks
- Pinch of sea salt (for topping, optional)
- Step 1: Cream Butter & Sugar In a large mixing bowl, beat softened butter and castor sugar for 4-5 minutes until it is light and fluffy.
- Step 2: Add in the peanut butter and vanilla.
- Add in the peanut butter and vanilla extract. Mix well until it becomes completely incorporated.
- Step 3: Mix dry ingredients
- Sift together all-purpose flour, corn flour, and baking soda. Put this into the wet mixture. The dough should look dry.
- Step 4: Add milk
- Add milk little by little until the dough binds together very soft but thick. Do not overmix.
- Step 5: Chill the dough
- Cover and refrigerate at least 4 hours (or overnight) - this is a very important step in reducing cookie spread.
- Step 6: Bake
- Preheat oven to 180°C (350°F). Scoop out cookie dough and place on a lined baking tray. Slightly flatten with your fingers. Top with chocolate chips and a pinch of sea salt.
- Step 7: Final Bake
- Bake for 12 to 14 minutes, or until the edges turn golden. The centers will look soft but that is fine.
- Step 8: Cool Down
- Let them cool on the tray for 10 minutes before transferring. They will firm up as they cool.
Storage Suggestions
Room Temp: Keep in a sealed container for up to 4 - 5 days.
Fridge: Will stay fresh for 10 days. Freezer: Freeze dough balls for up to 1 month.
Bake from frozen (just add 2 minutes to bake time).
