For those moments when cookie cravings strike but you’re out of eggs, we’ve got the perfect solution! From classic chewy peanut butter delights to creative flavor twists, these 20 egg-free recipes ensure everyone can enjoy warm, freshly baked cookies. Whether you’re baking for allergies, dietary preferences, or just because, get ready to discover your new favorite treat. Let’s dive into these irresistible peanut butter cookie creations!
Classic Vegan Peanut Butter Cookies
Crafting the perfect vegan peanut butter cookie requires just a few simple techniques and quality ingredients. Let’s walk through each step together to create cookies with that classic crisscross pattern and irresistible peanut butter flavor.
Ingredients
– 1 cup creamy natural peanut butter with visible oil separation
– ¾ cup organic cane sugar with coarse crystals
– ¼ cup rich maple syrup with deep amber color
– 1 teaspoon pure vanilla extract with warm, aromatic notes
– ½ teaspoon fine sea salt for balanced seasoning
– 1 teaspoon baking soda for proper lift
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium mixing bowl, combine the creamy natural peanut butter, organic cane sugar, and rich maple syrup.
3. Use a sturdy wooden spoon to mix vigorously for exactly 2 minutes until the mixture becomes smooth and slightly shiny.
4. Add the pure vanilla extract, fine sea salt, and baking soda to the peanut butter mixture.
5. Continue mixing for another minute until all ingredients are fully incorporated and the dough pulls away from the sides of the bowl.
6. Scoop 1 tablespoon portions of dough and roll them between your palms to form smooth balls.
7. Place the dough balls 2 inches apart on your prepared baking sheets.
8. Use a fork to press straight down into each dough ball, then rotate 90 degrees and press again to create the classic crisscross pattern.
9. Bake for exactly 10-12 minutes until the edges are lightly golden but the centers still appear slightly soft.
10. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring to a wire rack.
11. Allow the cookies to cool completely on the wire rack for at least 20 minutes to achieve the perfect texture. Some cookies develop tiny surface cracks as they cool, which indicates ideal doneness. Serve these cookies slightly warm for maximum peanut butter aroma, or store them in an airtight container where they’ll maintain their chewy texture for up to 5 days.
Flourless Peanut Butter Cookies
Sometimes the simplest recipes yield the most satisfying results, and these flourless peanut butter cookies are the perfect example of that delightful kitchen truth. Starting with just a few basic ingredients, you’ll create chewy, nutty cookies that are naturally gluten-free and wonderfully straightforward to make.
Ingredients
- 1 cup creamy natural peanut butter with visible oil separation
- 1 cup granulated white sugar with fine crystals
- 1 large farm-fresh egg at room temperature
- 1 teaspoon pure vanilla extract with aromatic notes
- ½ teaspoon coarse sea salt for balancing sweetness
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper to prevent sticking.
- In a medium mixing bowl, combine 1 cup creamy natural peanut butter, 1 cup granulated white sugar, 1 large farm-fresh egg, 1 teaspoon pure vanilla extract, and ½ teaspoon coarse sea salt.
- Mix the ingredients thoroughly with a wooden spoon until the dough becomes smooth and all ingredients are fully incorporated, about 2-3 minutes of vigorous stirring.
- Using a tablespoon or small cookie scoop, portion the dough into 1-inch balls and place them 2 inches apart on your prepared baking sheets.
- Create the classic criss-cross pattern by gently pressing each dough ball with the tines of a fork, then rotating the fork 90 degrees and pressing again to form a grid pattern.
- Bake the cookies in your preheated 350°F oven for exactly 10-12 minutes, until the edges are lightly golden but the centers still appear slightly soft.
- Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes to firm up before transferring them to a wire rack.
- Allow the cookies to cool completely on the wire rack for about 20-30 minutes to achieve their signature chewy texture.
Vibrantly nutty with a satisfying chew, these cookies develop a delicate crispness around the edges while remaining wonderfully soft in the center. Try sandwiching two cookies with a dollop of raspberry jam for a playful twist, or crumble them over vanilla ice cream for an instant dessert upgrade that highlights their rich peanut butter flavor.
Soft and Chewy Peanut Butter Cookies
Let’s create the ultimate peanut butter cookie experience with this foolproof recipe that yields perfectly soft, chewy treats every time. Learning these simple techniques will give you bakery-quality results right from your own kitchen.
Ingredients
– 1 cup creamy natural peanut butter with visible oil separation
– 1 cup light brown sugar packed with molasses notes
– 1 large farm-fresh egg at room temperature
– 1 teaspoon pure vanilla extract with aromatic depth
– ½ teaspoon baking soda for proper lift
– ¼ teaspoon fine sea salt to balance sweetness
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium mixing bowl, combine 1 cup creamy natural peanut butter and 1 cup packed light brown sugar until fully incorporated.
3. Crack 1 large room-temperature egg into the mixture and blend until smooth and homogeneous.
4. Stir in 1 teaspoon pure vanilla extract, mixing thoroughly to distribute the flavor evenly.
5. Sprinkle ½ teaspoon baking soda and ¼ teaspoon fine sea salt over the dough, then mix until no dry spots remain.
6. Scoop tablespoon-sized portions of dough and roll them between your palms to form smooth balls.
7. Place dough balls 2 inches apart on prepared baking sheets, then use a fork to create classic criss-cross patterns, pressing down gently until cookies are about ½-inch thick.
8. Bake at 350°F for exactly 10-12 minutes until edges are lightly golden but centers still appear slightly underdone.
9. Remove baking sheets from oven and let cookies cool on the sheets for 5 minutes to finish setting.
10. Transfer cookies to a wire rack to cool completely, about 20-30 minutes.
What makes these cookies exceptional is their melt-in-your-mouth texture with a satisfying chew that gives way to rich peanut butter flavor. Warm them slightly before serving to release their aromatic oils, or sandwich a scoop of vanilla ice cream between two cookies for an indulgent treat that highlights their soft, yielding nature.
Crunchy Peanut Butter Cookies
You’re about to discover why these peanut butter cookies have become my absolute favorite. Their perfect balance of crisp edges and chewy centers makes them irresistible, while the straightforward method ensures even first-time bakers achieve delicious results.
Ingredients
– 1 cup creamy, high-quality peanut butter with visible oil separation
– 1 cup granulated white sugar with fine crystals
– 1 large farm-fresh egg at room temperature
– 1 teaspoon pure vanilla extract with rich aroma
– ½ teaspoon coarse sea salt for finishing
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium mixing bowl, combine 1 cup creamy peanut butter and 1 cup granulated sugar using a sturdy wooden spoon.
3. Crack 1 large room-temperature egg directly into the peanut butter mixture.
4. Pour 1 teaspoon pure vanilla extract into the bowl with the other ingredients.
5. Mix all ingredients vigorously for exactly 2 minutes until the dough becomes smooth and slightly glossy. Tip: Proper mixing develops the cookie structure, preventing excessive spreading.
6. Use a 1-tablespoon cookie scoop to portion dough onto prepared baking sheets, spacing them 2 inches apart.
7. Gently flatten each dough ball with the tines of a fork, creating a classic crisscross pattern. Tip: Dip your fork in sugar between cookies to prevent sticking and add extra crunch.
8. Sprinkle ½ teaspoon coarse sea salt evenly across all cookies before baking.
9. Bake at 350°F for exactly 10-12 minutes until edges turn golden brown while centers remain soft.
10. Let cookies cool on baking sheets for 5 minutes before transferring to wire racks. Tip: This resting period allows cookies to firm up without becoming brittle.
Let these cookies transport you with their satisfying crackle when you bite through the sugar-crusted exterior. The generous salt flakes beautifully contrast the sweet, nutty interior, making them perfect alongside cold milk or crumbled over vanilla ice cream for an elevated dessert experience.
Gluten-Free Peanut Butter Cookies
Zesty yet comforting, these gluten-free peanut butter cookies deliver that perfect chewy texture everyone craves. Today we’ll walk through each simple step to create these irresistible treats that even beginners can master. You’ll be amazed how just a few quality ingredients transform into bakery-worthy cookies right in your own kitchen.
Ingredients
– 1 cup creamy natural peanut butter with visible oil separation
– 1 cup light brown sugar with rich molasses notes
– 1 large farm-fresh egg at room temperature
– 1 teaspoon pure vanilla extract with warm aromatic notes
– ½ teaspoon coarse sea salt for balancing sweetness
– ½ teaspoon baking soda for proper lift
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium mixing bowl, combine 1 cup creamy natural peanut butter and 1 cup light brown sugar until fully incorporated.
3. Crack 1 large farm-fresh egg into the mixture and beat until the texture becomes smooth and uniform.
4. Add 1 teaspoon pure vanilla extract, ½ teaspoon coarse sea salt, and ½ teaspoon baking soda to the bowl.
5. Mix all ingredients vigorously for exactly 2 minutes until the dough pulls away from the bowl’s sides. Tip: Proper mixing develops the cookie structure.
6. Scoop tablespoon-sized portions of dough and roll them between your palms into smooth balls.
7. Arrange the dough balls 2 inches apart on prepared baking sheets, allowing room for spreading.
8. Use a fork to create crosshatch patterns by pressing down twice at 90-degree angles. Tip: Dip your fork in sugar between presses to prevent sticking.
9. Bake at 350°F for exactly 10-12 minutes until the edges are golden brown but centers appear slightly soft.
10. Remove from oven and let cookies rest on baking sheets for 5 minutes to set properly. Tip: This resting period ensures chewy centers.
11. Transfer cookies to a wire rack to cool completely before serving.
Lovingly crisp around the edges with delightfully chewy centers, these cookies offer that classic peanut butter richness without any gluten concerns. The coarse salt crystals provide occasional bursts that perfectly contrast the sweet, nutty flavor profile. For an elegant twist, sandwich two cookies with raspberry jam or drizzle with melted dark chocolate before serving.
Peanut Butter Coconut Cookies
Baking these peanut butter coconut cookies creates the perfect balance of nutty richness and tropical sweetness. Let me guide you through each precise step to achieve cookies with crisp edges and chewy centers that will become your new favorite treat. Follow these instructions carefully for consistently delicious results every time you bake.
Ingredients
– 1 cup creamy natural peanut butter
– ¾ cup light brown sugar, packed
– 1 large farm-fresh egg, room temperature
– 1 teaspoon pure vanilla extract
– ½ cup sweetened shredded coconut
– ¼ cup all-purpose flour
– ½ teaspoon baking soda
– ¼ teaspoon fine sea salt
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, combine 1 cup creamy natural peanut butter and ¾ cup packed light brown sugar using a sturdy wooden spoon.
3. Crack 1 large farm-fresh egg into the mixture and add 1 teaspoon pure vanilla extract, then mix until fully incorporated.
4. Sprinkle ½ cup sweetened shredded coconut, ¼ cup all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon fine sea salt over the wet ingredients.
5. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
6. Use a 1-tablespoon cookie scoop to portion dough onto prepared baking sheets, spacing them 2 inches apart.
7. Lightly press each cookie with the tines of a fork to create a crosshatch pattern, which helps them bake evenly.
8. Bake at 350°F for exactly 10-12 minutes until the edges are golden brown but centers still appear slightly soft.
9. Remove baking sheets from the oven and let cookies rest on the sheets for 5 minutes to finish setting.
10. Transfer cookies to a wire cooling rack using a thin spatula and allow them to cool completely.
These cookies emerge with delightfully crisp edges that give way to wonderfully chewy centers, where the roasted peanut flavor mingles beautifully with the tropical coconut notes. Try serving them slightly warm with a cold glass of milk, or crumble them over vanilla ice cream for an elevated dessert experience that highlights their perfect texture contrast.
Peanut Butter Cinnamon Cookies
Often, the simplest cookie recipes yield the most comforting results, and these peanut butter cinnamon cookies are no exception. Our methodical approach will guide you through creating soft, fragrant cookies with a perfect balance of nutty richness and warm spice. One batch fills your kitchen with the coziest aroma, promising a treat that feels both nostalgic and new.
Ingredients
- 1 cup creamy, natural peanut butter with visible oil sheen
- 1 cup light brown sugar with deep molasses notes
- 1 large farm-fresh egg at cool room temperature
- 1 teaspoon pure vanilla extract with warm, floral aroma
- 1 teaspoon fragrant ground cinnamon
- ½ teaspoon fine sea salt
- 1 teaspoon baking soda for lift
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Combine 1 cup creamy, natural peanut butter and 1 cup light brown sugar in a large mixing bowl.
- Mix on medium speed for 2 full minutes until the mixture lightens in color and becomes fluffy.
- Add 1 large farm-fresh egg and 1 teaspoon pure vanilla extract, then beat for 1 additional minute until fully incorporated.
- In a separate small bowl, whisk together 1 teaspoon fragrant ground cinnamon, ½ teaspoon fine sea salt, and 1 teaspoon baking soda. Tip: Whisking dry ingredients first ensures even distribution of leavening agents.
- Add the dry ingredients to the wet mixture and stir by hand just until no white streaks remain.
- Scoop 1½ tablespoon portions of dough and roll into smooth balls between your palms.
- Place dough balls 2 inches apart on prepared baking sheets and flatten slightly with a fork in a crisscross pattern. Tip: Dipping your fork in sugar between presses prevents sticking and adds subtle crunch.
- Bake for 9-11 minutes until the edges are set but centers still appear slightly soft.
- Cool cookies on baking sheets for 5 minutes before transferring to a wire rack. Tip: Allowing cookies to set on the hot sheet ensures they firm up without overbaking.
Soft and chewy with crackled tops, these cookies offer a delightful textural contrast between crisp edges and tender centers. The warm cinnamon beautifully complements the roasted peanut flavor, creating a sophisticated twist on classic peanut butter cookies. Serve them slightly warm with a cold glass of milk or crumble over vanilla ice cream for an easy dessert upgrade.
Peanut Butter Honey Cookies
Let’s create the perfect peanut butter honey cookies that combine nutty richness with natural sweetness. Learning this straightforward recipe will give you soft, chewy cookies that fill your kitchen with the most comforting aroma. These cookies come together quickly with minimal ingredients for maximum flavor payoff.
Ingredients
– 1 cup creamy natural peanut butter
– 1/2 cup golden raw honey
– 1 large farm-fresh egg
– 1 teaspoon pure vanilla extract
– 1/2 cup granulated cane sugar
– 1/2 teaspoon fine sea salt
– 1/2 teaspoon baking soda
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, combine 1 cup creamy natural peanut butter and 1/2 cup golden raw honey using a sturdy wooden spoon.
3. Crack 1 large farm-fresh egg into the mixture and stir until fully incorporated.
4. Add 1 teaspoon pure vanilla extract and mix thoroughly.
5. Sprinkle 1/2 cup granulated cane sugar, 1/2 teaspoon fine sea salt, and 1/2 teaspoon baking soda over the wet ingredients.
6. Mix all ingredients together until a uniform cookie dough forms, about 2 minutes of vigorous stirring.
7. Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms.
8. Place dough balls 2 inches apart on prepared baking sheets, then gently flatten each ball with a fork in a crisscross pattern.
9. Bake cookies for exactly 10 minutes at 350°F until edges are lightly golden but centers still appear slightly soft.
10. Remove baking sheets from oven and let cookies cool on the sheets for 5 minutes to set properly.
11. Transfer cookies to a wire rack to cool completely, about 20 minutes.
Nothing beats the chewy texture that gives way to the perfect balance of salty peanut butter and floral honey notes. These cookies develop even more flavor the next day, making them ideal for packing in lunchboxes or crumbling over vanilla ice cream for an elevated dessert experience.
Peanut Butter Almond Cookies
Zesty peanut butter meets nutty almonds in these irresistible cookies that come together with minimal effort. Perfect for both baking novices and seasoned pros, this recipe walks you through creating crisp-edged, chewy-centered treats that fill your kitchen with the warm aroma of toasted nuts. Follow each step precisely for bakery-quality results right from your own oven.
Ingredients
– 1 cup creamy natural peanut butter with visible oil separation
– ¾ cup light brown sugar with rich molasses notes
– 1 large farm-fresh egg at room temperature
– 1 teaspoon pure vanilla extract with warm, aromatic notes
– ½ cup finely chopped roasted almonds with golden-brown skins
– ½ teaspoon baking soda for proper lift
– ¼ teaspoon fine sea salt to balance sweetness
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, combine 1 cup creamy natural peanut butter and ¾ cup light brown sugar until fully incorporated.
3. Crack 1 large farm-fresh egg into the mixture and beat until the texture becomes smooth and slightly glossy.
4. Stir in 1 teaspoon pure vanilla extract, ensuring the aromatic flavor distributes evenly throughout the dough.
5. Add ½ cup finely chopped roasted almonds, ½ teaspoon baking soda, and ¼ teaspoon fine sea salt to the wet ingredients.
6. Mix all components until the almonds distribute evenly and no dry spots remain in the dough.
7. Scoop tablespoon-sized portions of dough and roll them between your palms to form smooth balls.
8. Place dough balls 2 inches apart on prepared baking sheets, allowing room for spreading.
9. Use a fork to create crosshatch patterns by gently pressing down twice at 90-degree angles.
10. Bake at 350°F for 10-12 minutes until the edges turn golden brown while centers remain slightly soft.
11. Remove baking sheets from the oven and let cookies cool directly on the sheets for 5 minutes to set properly.
12. Transfer cookies to a wire rack using a spatula and cool completely for 15-20 minutes until firm.
Heavenly crisp edges give way to satisfyingly chewy centers in these nut-packed delights. The roasted almonds provide delightful crunch against the smooth peanut butter base, creating textural harmony in every bite. For an elegant twist, sandwich two cookies with dark chocolate ganache or crumble over vanilla bean ice cream for an instant dessert upgrade.
Peanut Butter Date Cookies
Zesty and wholesome, these peanut butter date cookies offer the perfect balance of natural sweetness and nutty richness that will make your kitchen smell like a professional bakery. Let’s walk through each step together to create these chewy, satisfying treats that require no refined sugar yet deliver incredible flavor.
Ingredients
- 1 cup creamy natural peanut butter
- ¾ cup pitted Medjool dates, packed and sticky
- 1 large farm-fresh egg
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 2 tablespoons creamy natural peanut butter for drizzling
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Place sticky Medjool dates in a food processor and pulse for 30 seconds until they form a thick paste.
- Add creamy natural peanut butter to the food processor and blend for 45 seconds until fully combined with the date paste.
- Crack the farm-fresh egg into the mixture and process for another 30 seconds until the egg is completely incorporated.
- Sprinkle pure vanilla extract, baking soda, and fine sea salt over the mixture.
- Process the entire mixture for 60 seconds until it forms a cohesive, slightly sticky dough.
- Use a tablespoon to scoop portions of dough, rolling each between your palms to form 1-inch balls.
- Arrange dough balls 2 inches apart on the prepared baking sheet, then use a fork to create crosshatch patterns by gently pressing down twice.
- Bake cookies at 350°F for exactly 10 minutes until the edges are lightly golden but centers still appear soft.
- Transfer the baking sheet to a wire rack and let cookies cool completely for 25 minutes to firm up.
- Warm the remaining 2 tablespoons of creamy natural peanut butter in a microwave-safe bowl for 15 seconds until pourable.
- Drizzle the warmed peanut butter over cooled cookies in zigzag patterns using a spoon.
Warm from the oven, these cookies develop a delightfully chewy texture with caramel-like sweetness from the dates that perfectly complements the savory peanut butter. The crosshatch pattern not only looks professional but helps the cookies bake evenly, while the final peanut butter drizzle adds both visual appeal and an extra layer of nutty flavor. Serve them slightly warmed with a glass of cold milk for the ultimate comfort food experience, or crumble over vanilla ice cream for an impressive dessert upgrade.
Peanut Butter Molasses Cookies
Very few cookies capture the cozy essence of autumn quite like peanut butter molasses cookies, which combine nutty richness with deep, caramel-like sweetness in every soft, chewy bite. Let’s walk through creating these perfectly spiced treats together, focusing on precise measurements and techniques to ensure your baking success. You’ll find the method straightforward and the results deeply satisfying.
Ingredients
- 1 cup creamy natural peanut butter
- ¾ cup dark molasses with robust flavor
- 1 large farm-fresh egg at room temperature
- 1 teaspoon pure vanilla extract with warm notes
- 1 cup all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon with warm spice
- ½ teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
- ½ cup granulated sugar for rolling
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large mixing bowl, combine 1 cup creamy natural peanut butter and ¾ cup dark molasses using a sturdy wooden spoon.
- Mix in 1 large farm-fresh egg until fully incorporated, about 1 minute of vigorous stirring.
- Stir in 1 teaspoon pure vanilla extract until the mixture becomes smooth and glossy.
- In a separate medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking soda, ½ teaspoon fine sea salt, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon freshly grated nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing just until no flour streaks remain. Tip: Overmixing develops gluten, which can make cookies tough rather than tender.
- Place ½ cup granulated sugar in a shallow bowl for rolling.
- Scoop 1 tablespoon of dough and roll it between your palms to form a smooth ball. Tip: Lightly damp hands prevent sticking without adding excess moisture.
- Roll each dough ball in the granulated sugar until evenly coated.
- Arrange 12 dough balls on each prepared baking sheet, spacing them 2 inches apart to allow for spreading.
- Use a fork to gently press a crisscross pattern onto each cookie, flattening them to ½-inch thickness.
- Bake for 10-12 minutes, until the edges are set and the centers appear slightly underdone. Tip: Cookies continue cooking on the hot baking sheet, so pull them when they look underbaked for optimal chewiness.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Delightfully chewy with crackled tops, these cookies offer a wonderful contrast between the salty peanut butter and the deep, almost smoky sweetness of molasses. The warm spices linger subtly in the background, making them perfect alongside a glass of cold milk or crumbled over vanilla ice cream. For an extra festive touch, sandwich two cookies with a dollop of cinnamon-spiced cream cheese frosting.
Peanut Butter Pumpkin Cookies
Venturing into autumn baking brings us to these warmly spiced peanut butter pumpkin cookies, where creamy nutty flavors mingle beautifully with seasonal squash sweetness in a methodical process perfect for beginners.
Ingredients
– 1 cup creamy natural peanut butter
– ¾ cup pure pumpkin puree
– ½ cup packed light brown sugar
– 1 large farm-fresh egg
– 1 teaspoon aromatic vanilla extract
– 1 cup all-purpose flour
– 1 teaspoon fragrant ground cinnamon
– ½ teaspoon freshly grated nutmeg
– ½ teaspoon baking soda
– ¼ teaspoon fine sea salt
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, combine 1 cup creamy natural peanut butter, ¾ cup pure pumpkin puree, ½ cup packed light brown sugar, 1 large farm-fresh egg, and 1 teaspoon aromatic vanilla extract.
3. Mix these wet ingredients with a wooden spoon until fully incorporated and smooth.
4. In a separate medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon fragrant ground cinnamon, ½ teaspoon freshly grated nutmeg, ½ teaspoon baking soda, and ¼ teaspoon fine sea salt.
5. Gradually add the dry ingredients to the wet mixture, stirring just until no flour streaks remain.
6. Using a 1-tablespoon cookie scoop, portion dough onto prepared baking sheets, spacing them 2 inches apart.
7. Gently flatten each cookie with the tines of a fork, creating a classic crisscross pattern.
8. Bake for 10-12 minutes until the edges are lightly golden and the centers appear set.
9. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
10. Allow cookies to cool completely on the wire rack, about 20-25 minutes.
Expect cookies with a delightfully soft, cake-like texture that contrasts beautifully with the subtle crunch from the peanut butter. Each bite delivers warm cinnamon and nutmeg notes that perfectly complement the earthy pumpkin and rich peanut flavors. For an extra treat, sandwich two cookies with vanilla ice cream for a seasonal ice cream sandwich, or crumble them over morning yogurt for a festive breakfast upgrade.
Summary
Many wonderful egg-free peanut butter cookie options await! Whether you’re baking for allergies, dietary preferences, or simply ran out of eggs, this collection offers delicious solutions for every home cook. We hope you find some new favorites—please share which recipes you loved in the comments below and pin this article to your Pinterest boards to save for your next baking day!
