{"id":"e765d37a-bf5d-4b6b-8d2d-2f9f86b7ea2c","url":"https://recipestripper.com/recipes/e765d37a-bf5d-4b6b-8d2d-2f9f86b7ea2c","source_url":"https://thebutteryfairytale.com/peanut-butter-cookies-recipe-without-eggs/","title":"ONLY 3 Ingredient Eggless Peanut Butter Cookies Recipe","description":"Make this peanut butter cookies recipe without eggs for some thick soft melt-in-the-mouth cookies filled with delicious peanut buttery flavor! These cookies delicately crispy on the outside and soft and fudgy on the inside. They also use ONLY 3 ingredients, are ready in less than 30 minutes and are egg-free + dairy-free too! SO good.","servings":24,"servings_text":"24","prep_time":"PT2M","cook_time":"PT10M","total_time":"PT27M","image_url":"https://thebutteryfairytale.com/wp-content/uploads/2025/07/peanut-butter-cookies-recipe-without-eggs-final-47.webp","ingredients":[{"text":"1 cup or 250 gms regular peanut butter ((smooth and creamy peanut butter works best))","item":"or 250 gms regular peanut butter ((smooth and creamy peanut butter works best))","quantity":1,"unit":"cup"},{"text":"¾ cup or 150 gms white sugar ((can substitute with brown sugar))","item":"or 150 gms white sugar ((can substitute with brown sugar))","quantity":0.75,"unit":"cup"},{"text":"¼ cup or 4 tbsp or 30 gms all purpose flour","item":"or 4 tbsp or 30 gms all purpose flour","quantity":0.25,"unit":"cup"}],"instructions":[{"number":1,"text":"MIX CREAMY PEANUT BUTTER & SUGARI suggest you keep a whisk and spatula ready. If there’s only one tool you’d rather use, use a spatula here.Take a large mixing bowl and add creamy 1 cup or 250 gms regular peanut butter, ¾ cup or 150 gms white sugar and 2 tablespoon of water.* TIP - Oil your measuring cup before measuring the creamy peanut butter for it to slide out without a problem!Mix well with a whisk or spatula for about a minute (no stand mixer or electric mixer needed!). It’ll start to thicken up a little as you mix."},{"number":2,"text":"ADD THE ALL PURPOSE FLOUR IN & CHILLThere’s no need for another bowl for dry ingredients. Add ¼ cup or 4 tbsp or 30 gms all purpose flour to the large mixing bowl and mix well with the creamy peanut butter mixture using a spatula until everything is mixed together.Scrape the bottom of the bowl while mixing. The peanut butter flour mixture will thicken up a little more as you mix.Now is the time to add any add-ins of your choice such as chocolate chips for a peanut butter chocolate chip cookie or whatever you like!Pop the large bowl into the refrigerator for at least 15 minutes. You can keep the cookie dough in the refrigerator for about 72 hours too. If you’re refrigerating your cookie dough for more than an hour, make sure you store it in an airtight box or cover the bowl with plastic wrap. Also leave it out for about 5 to 10 minutes before starting to make cookie dough balls.Refrigerating our raw cookie dough will…- Help the ingredients mix well together. It’ll let the flour hydrate too.- Room temperature soft cookie dough is also a little difficult to roll into cookie dough balls so chilling our cookie dough makes it easier to work with it too!- Plus, give us a nice thick cookie. There are so many more awesome things refrigerating your cookie dough does. Please don’t skip out on refrigerating it!"},{"number":3,"text":"ROLL THOSE COOKIE DOUGH BALLSPreheat oven to 350 ℉ or 180 ℃ and line a baking tray or cookie sheet with parchment paper. Get your large mixing bowl of cookie dough out of the refrigerator.Now, get the prepared baking sheet or cookie sheet lined with parchment paper.Using a cookie scoop or even a regular tablespoon, scoop some raw cookie dough into the palm of your hand and gently roll it into a smooth ball.I use about 1 tablespoon cookie dough per cookie.Place that smooth ball of cookie dough over the prepared baking sheet and repeat. Keep the cookie dough balls 2 inches apart. These cookies don’t spread much."},{"number":4,"text":"AND BAKE 💃🏻With your cookie dough balls on the prepared baking sheet, take a fork and make that classic crisscross pattern.* TIP: Spray your fork with some cooking oil and wipe it off with a kitchen towel before making the crisscross pattern. This way, the fork won’t stick to the cookie dough.Pop the baking tray into the preheated oven and bake cookies for about 10-12 minutes.The baking time differs from oven to oven. I usually bake my cookies until they turn a very light golden brown on the sides. They’ll still look light, uncooked and doughy in the center. That’s okay and they’ll continue to cook once you get them out."},{"number":5,"text":"LET THE COOKIES RESTLet the cookies rest on the baking sheet for at least half an hour to an hour once they are out of the oven. They’ll still be very soft and delicate so don’t touch them yet.Once half an hour to an hour is up, transfer the cookies to a cooling rack. You can take a bite now and they’ll be soft and fudgy with a light crisp which I absolutely love ❤. For a firmer cookie though, you can wait a little longer with your cookies on the wire rack or even refrigerate them.And yep, your eggless peanut butter cookies are ready! How deliciously soft and peanut buttery are they, hmm? You did amazing ⭐.Now that you’ve reached the end of the instructions and have probably tried this dish, can you please leave a rating and comment below letting me know how you liked it? I take EVERY comment seriously and it’ll make my entire day!"}],"date_published":"2026-10-29T23:42:14.520098+00:00","date_modified":"2026-10-29T23:42:14.520098+00:00"}