Make these no egg peanut butter chunk cookies! These scrumptious egg-free peanut butter cookies have so much texture, a creamy dreamy flavor, and can be made with everyday ingredients.
If you love classic homemade peanut butter cookies then you will love these egg-free peanut butter chunk cookies!
I am a huge peanut butter fan! I could have peanut butter with virtually every meal: breakfast, lunch, dinner, and my favorite… dessert!
I’m sharing an egg-free peanut butter cookie to satisfy your peanut butter dessert needs!
These cookies are perfect for when you don’t have eggs on hand or have an egg allergy.
What I love about these cookies is that the peanut butter flavor is very prominent. The more peanut butter the better, right? 🙂
No Egg Peanut Butter Cookies
They are crispy and delicious… perfect for dunking with tea! But if you’re more of a chewy peanut butter cookie person, you can decrease the baking time by 2-3 minutes to achieve that melt-in-your-mouth texture.
Both versions are satisfying, so you can’t go wrong!
The secret ingredient in these peanut butter chunk cookies is chopped peanut butter cups! They add SO much depth of flavor to the cookies.
You can use regular Reese’s Peanut Butter Cups and simply chop them into chunks. Or for a vegan version, use the Justin’s Vegan Peanut Butter Cups.
I also like making this recipe with peanut butter morsels which are similar to chocolate chips. These peanut butter morsels on Amazon are my favorite for baking. (PSST! I won’t judge if you pick up the pack of 12— especially after you make these cookies for the first time 😂).
Peanut Butter Chunk Cookies Ingredients:
- 1 Cup Peanut butter
- 1/2 Cup Coconut oil (or sub for regular/vegan butter)
- 1/2 Cup Granulated sugar
- 1 Tbsp Vanilla extract
- 1 1/4 Cups Flour
- 1 Tsp Baking powder
- 1 Tsp baking soda
- 3 Cups Chopped peanut butter cups or peanut butter morsels
- *Almond milk or any other type of milk
How to Make Eggless Peanut Butter Chunk Cookies:
- Preheat the oven to 375°F and prepare a cookie tray with parchment paper.
- In a large bowl combine the peanut butter, coconut oil, sugar, and vanilla extract. Stir well
- In a smaller bowl, combine the flour, baking powder, and baking soda. Add the dry ingredients to the wet and mix together until dough is formed. Fold in the peanut butter cup chunks (or peanut butter morsels).
- Roll dough into balls and place on a cookie tray. If the dough is crumbly, add a splash (1/4 Tbsp) of almond milk at a time. Be careful not to add too much, just enough so the dough can be formed and is no longer crumbly. Flatten the dough balls with the bottom of a glass cup.
- Bake at 375°F for 12-15 minutes or until done. Let cool and enjoy!
How to Store Egg-Free Peanut Butter Cookies:
Keep these cookies in an airtight container for up to a week. They can be stored in the pantry or the refridgerator. You can also freeze these cookies in freezer bags up to 2 months.
Tips for Making Eggless Peanut Butter Chunk Cookies:
- For a vegan version, use the Justin’s Peanut Butter Cups and chop them into small chunks.
- Use peanut butter without sugar for a healthier dessert.
- If dough is crumbly, add 1/4 Tbsp of almond milk at a time until dough can be formed.
- Flatten cookie dough with the bottom of a glass for a perfect round shape.
Eggless Peanut Butter Cookies
Ingredients
- 1 Cup Peanut Butter
- 1/2 Cup Granulated Sugar
- 1/2 Cup Coconut Oil (or vegetable oil)
- 1 Tbsp Vanilla Extract
- 1 1/4 Cups Flour
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- 3 Cups Peanut Butter Morsels (or chopped peanut butter cups)
- * Almond Milk Use if dough is dry and crumbly. See notes
Instructions
- Preheat oven to 375°F and prepare a cookie sheet with parchment paper.
- In a large bowl combine the peanut butter, sugar, coconut oil, and vanilla extract. Stir well.
- In a smaller bowl, combine the flour, baking powder, and baking soda. Add the dry ingredients to the wet and mix together until dough is formed. Fold in the peanut butter morsels or chopped peanut butter chunks.
- Roll dough into balls and place on a cookie tray. If the dough is crumbly, add a splash (1/4 Tbsp) of almond milk at a time. Be careful not to add too much, just enough so the dough can be formed and is no longer crumbly. Flatten the dough balls with the bottom of a glass cup.
- Bake for 12-15 minutes or until done. Let cool and enjoy!
Notes
Related: Coconut Date Energy Bites
Are you a crunchy or smooth peanut butter fan? Tell me in the comments!
If you make these cookies, post a picture and tag me on Instagram @suchasweetheartblog! I love seeing your photos!
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