Eggless Peanut Butter Cookies Recipe | Eggless Cookie Recipes

Eggless Peanut Butter cookies recipe with step by step photos.Peanut butter has nutty and buttery flavor and I love to spread it on bread toast or use it in cookies or brownies or muesli bars, it enhances the taste for sure.These days it has become a norm to bake cookies once or twice a week and loving the freshly home baked cookies.I already feel that I have put on few kilos because of my recent craze for baking often as earlier it used to be a monthly affair but now I bake very often.

These peanut butter cookies are soft to bite loaded with peanut butter taste and tastes absolutely delicious.Cookies always taste best with a glass of chilled milk and my little one loves to dunk the cookie in the milk and eat it.Home made cookies are lot better in terms of quality compared to the store bought ones and also one can reduce the quantity of sugar and butter that goes in it and hence I choose to bake my own cookies.

Check out other cookies recipes in my blog:

• Coconut Cookies - Eggless
• Multigrain Crackers
• Tutti Frutti Cookies - Eggless
• Eggless Ragi Cookies

Here is how to make eggless peanut butter cookies recipe with step by step photos:

Eggless Peanut Butter Cookies Recipe:
yields : 12-14 cookies | Author: Prathibha
Prep time: 15 mins | Baking time: 12 mins | Total time: 30 mins
Cuisine: International | Category: Snacks-Cookies

Ingredients:
1/2 cup All purpose flour
1/4 tsp Baking powder
1/4 cup Demerara Sugar/regular Sugar,powdered
3 tbsp Butter,at room temperature
1/4 cup chunky Peanut Butter
1/4 tsp Vanilla essence
1-1.5 tbsp Milk

Method:

• In a bowl add butter at room temperature, sugar , peanut butter and vanilla essence and whisk it using a hand whisker until you get a creamy mixture.

• Add flour and baking powder to the creamed butter-peanut butter mixture and mix it nicely.Add a couple of teaspoons of milk to form a dough.Do not knead it just gather the mixture to a dough, add little milk just to form a dough.

• Use a measuring spoon ,I used 1/2 tbsp spoon and scoop out the mixture and form a ball with it and press it slightly and place it on the parchment paper or baking sheet laid on the baking tray.

• Use a fork and make an impression with it gently, you can even avoid it or make a criss cross pattern with the fork or knife gently.
• Repeat the process and prepare all the cookies and place it on the parchment giving space in between for them to expand while baking,they expand quite a bit. Keep the tray in the fridge for 10 mins until the oven gets preheated.
• Preheat the oven at 180 deg C/350 deg F for 12-15 mins.

• Place the baking tray in the oven and bake at 170 deg C for 15-17 mins until the sides start to become brown.Keep an eye after 12 mins and check it.
• When you touch the top of the cookie it will be soft but will hold its shape as it gets cooled.
• Remove the tray and let the cookies sit on the tray for 8-10 mins and then slowly remove them on to the wire rack and let them cool completely.

Store them in an air tight container.Serve with a glass of chilled milk.

Notes:

1. Add little milk just enough to gather the mixture to form a dough, do not knead it.
2. You can add peanut butter chips while making the dough.
3. Chill the cookies that are placed on the baking tray before baking to avoid them to spread more while baking.
4. You can sieve the flour with the baking powder before adding to the wet ingredients.
5. Add 1-2 tsp of Corn flour along with the flour which gives lighter cookies.
6. I forgot to use brown sugar and used the regular sugar in the recipe but I added a tbsp later for the flavor.

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