Serve up thick, soft and chewy peanut butter cookies without egg for a healthy cookie everyone will love. These easy cookies are gluten-free and vegan but packed with sweet peanut butter flavor to please the taste buds!
Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.
In a bowl mix together gluten-free flour, baking soda and salt. Set aside.
Add remaining ingredients to the bowl of a stand mixer or handheld mixer. Beat on medium speed until creamy and smooth, about 2 minutes.
Add flour mixture, blend on low speed until well mixed. The dough will be smooth and form a large ball.
Use a cookie scoop to create uniform size balls. Place on cookie sheet and then mash flat with a dinner fork in two different directions to create crisscross marks.
Bake for 10 to 12 minutes. Remove from oven, allow to cool a few minutes and then move them to a cooling rack. The cookies will firm up as they cool. Store in airtight container for up to 4 days.
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 sweeteners such as honey, monk fruit sweetener, or agave syrup.
VariationsSome 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.