Peanut Butter Cookies Without Eggs (Vegan)

These are the best peanut butter cookies without egg I’ve ever eaten!! They are soft, chewy, and packed with plenty of lightly sweetened peanut butter flavor. These easy peanut butter cookies are also gluten-free and vegan and mix up in one bowl in a matter of minutes.

Why This Recipe Works

• It’s incredibly easy to whip up a batch of these eggless peanut butter cookies when you have company coming or you are needing some sweet comfort food.
• Not only are these cookies eggless, making them suitable for anyone with an egg allergy, they’re also an option for those following a gluten-free or vegan diet.

🛒 Ingredient Notes

A simple recipe made with relatively simple ingredients that you can find at your local grocery store or order easily online.

• Gluten-free flour:  When baking I always use Pamela’s Gluten Free All Purpose Flour Blend. I’ve tried this recipe out with other types of gluten free flour options and this one provides the best results.
• Baking soda: Essential to making the cookies puff up.
• Salt: Just a touch to add some flavor.
• Coconut oil butter flavor:  Butter-flavored Coconut oil is a vegan alternative to butter giving foods butter flavor without any dairy.
• Peanut butter:  Choose a chunky peanut butter with no added sugars for best results.
• Coconut sugar:  flavor as brown sugar but with a lower glycemic index.
• Maple syrup: For best flavor use organic, real maple syrup.
• Almond milk:  Make sure you choose unsweetened almond milk when making vegan peanut butter cookies.
• Vanilla: Adds more sweet flavor to these peanut butter cookies.

See the recipe card for a complete list and quantities.

🔪 Step by Step Instructions

Here’s a preview of how to make delicious peanut butter cookies. For the full instructions, see the recipe card towards the bottom of the page.

1. Use a whisk to mix together the gluten-free flour blend, salt and baking soda in a bowl.

2. Use a stand mixer to beat together the peanut butter, butter-flavored coconut oil, coconut sugar, maple syrup, vanilla, and almond milk until creamy smooth.

3. Slowly add the dry ingredients.

4. Mix until a large ball of dough is formed.

⭐ Note: If the dough seems too crumbly, add another tablespoon or two almond milk

5. Scoop the cookies into uniform ball sizes and place them on a cookie sheet. Press the tines of a fork down on top of the cookie dough balls to flatten and make lines on the tops of the cookies. Turn the fork 90° and press down again making a criss-cross pattern.

Bake the cookies for 10-12 minutes in a preheated oven. Let them cool on the cookie sheet before transferring them to a cooling rack.

⭐ Hint: For evenly sized and shaped cookies, use a cookie scoop to measure out the dough to roll into balls.

✔️ Substitutions

Here are a few substitutions you can use when making these cookies:

• Butter-flavored coconut oil:  Swap out with regular unsalted butter to get the same buttery flavor though the cookies will not be vegan. 
• Maple syrup: Swap it out with an equal amount of liquid sweetener such as honey, monk fruit sweetener or agave syrup.

🔀 Variations

Some ideas for changing up peanut butter cookies without eggs to add variety or to make these cookies a little extra special.

• Chocolate chips:  Stir in ⅓ cup of chocolate chips before scooping the peanut butter cookie dough into balls.
• Chopped nuts:  Stir in ⅓ cup of chopped peanuts after the dough is mixed together and before scooping.
• Nut butters:  Swap out the peanut butter for other almond butter or other nut butters.

💭 Tips for Making the Recipe

• For evenly baked cookies, use a cookie scoop or tablespoon to measure out the cookie dough into evenly sized and shaped cookie balls.
• Store leftover cookies in an airtight container. For the best flavor and freshness, eat the cookies within four days.
• Serve warm cookies with a cold glass of milk and watch them disappear!