Easy peanut butter cookies without eggs are the simplest way to enjoy that classic, nutty flavour, no eggs, no butter, and no stress. This 3-ingredient cookie recipe comes together in one bowl for soft, chewy cookies that bake up golden every time.
I’ve made these eggless peanut butter cookies countless times for friends and family, and they’re always a hit! Updated & Retested: October 2025.
Whether you’re vegan, out of eggs, or love effortless baking, this recipe delivers rich peanut butter flavour with zero fuss and maximum satisfaction.
Table of Contents
Table of Contents
Easy peanut butter cookies without eggs are chewy, 3-ingredient treats made with peanut butter, sugar, and flour, soft, nutty, and ready in minutes without eggs or mixers.
What Is Easy Peanut Butter Cookies Without Eggs?
Easy peanut butter cookies without eggs are a simple twist on the classic cookie, made for anyone avoiding eggs or short on ingredients. They rely on the natural oils and proteins in peanut butter to bind the dough instead of eggs.
According to Healthline, peanut butter provides both fat and structure, allowing eggless cookie recipes to hold together while staying soft and chewy. This means you can enjoy the same rich flavour and texture, no eggs required.
Why You’ll Love It
- Fast & Weeknight-Friendly: Ready in under 30 minutes from start to finish, no chilling overnight or fancy tools needed.
- Crowd-Pleaser Flavour: Soft, chewy, and full of peanut butter goodness, everyone loves.
- Pantry Ingredients Only: Just peanut butter, sugar, and a touch of flour, all shelf staples.
- Easy Substitutions: Use brown sugar for a deeper flavour or gluten-free flour for an allergy-friendly version.
- Make-Ahead Friendly: Chill the dough for up to 72 hours before baking for perfect texture.
- Kid-Approved & Party-Ready: Fun for kids to roll and fork-mark; great for cookie swaps or lunchbox treats.
Ingredients (+ Substitutions)
You only need a few pantry staples to make these easy peanut butter cookies without eggs. Each ingredient plays a crucial role in creating that soft, chewy texture, and you can easily substitute them to suit your dietary needs or preferences.
| Ingredient | Substitution / Diet Note |
|---|---|
| 1 cup (250 g) creamy peanut butter | Use natural or unsweetened peanut butter for a lower-sugar version; almond butter also works. |
| ¾ cup (150 g) white sugar | Swap for brown sugar for a deeper, caramel flavor or coconut sugar for a refined sugar–free option. |
| ¼ cup (30 g) all-purpose flour | Replace with oat or gluten-free flour for a GF-friendly cookie. |
| Optional: 2 tbsp water | Adds moisture; skip if your peanut butter is naturally oily. |
Diet Notes:
- Gluten-free: Use certified GF flour.
- Vegan / Dairy-free: naturally eggless and dairy-free.
- Lighter option: use half brown and half white sugar for less sweetness.
Equipment
You’ll only need a few basic kitchen tools to make these easy peanut butter cookies without eggs. No electric mixer or fancy gadgets required, just simple baking essentials.
Keep these on hand:
- Mixing bowl: Large enough to combine everything in one go.
- Whisk or spatula: A spatula works best for thick peanut butter dough.
- Measuring cups & spoons: For accurate ingredient ratios.
- Baking tray or cookie sheet: Line with parchment paper for easy cleanup.
- Fork: To create that classic crisscross peanut butter cookie pattern.
- Cooling rack: Keeps cookies from overbaking and helps them firm up evenly.
That’s it, minimal cleanup, maximum peanut buttery goodness!
How to Make Easy Peanut Butter Cookies Without Eggs (Step-by-Step)
Follow these simple steps to make peanut butter cookies, no eggs, soft, chewy, and delicious every time.
1. Mix Creamy Peanut Butter & Sugar
Add 1 cup of peanut butter, ¾ cup of sugar, and 2 tbsp of water to a large mixing bowl.
Tip: Lightly oil your measuring cup so the peanut butter slides out easily.
Mix well with a spatula or whisk for about a minute until the texture thickens slightly.
Note: No stand mixer needed, just good old arm power!
2. Add the All-Purpose Flour & Chill
Add ¼ cup flour directly to the same bowl and mix until fully combined.
Tip: Scrape the bowl’s bottom to blend evenly.
Chill the dough for at least 15 minutes (up to 72 hours).
Note: Chilling helps the flour hydrate and keeps cookies thick.
3. Roll Those Cookie Dough Balls
Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.
Scoop about 1 tablespoon of dough and roll it into a smooth ball.
Place each cookie ball 2 inches apart on the sheet.
Tip: These cookies won’t spread much. Spacing ensures even baking.
4. Make the Crisscross Pattern
Flatten each ball slightly using a fork dipped in cooking oil to prevent sticking.
Note: The fork’s classic crisscross gives that signature peanut butter cookie look.
5. Bake
Bake cookies for 10–12 minutes, until edges turn lightly golden.
Tip: They’ll look soft in the centre, that’s perfect!
Remove from the oven and let them rest for 30–60 minutes on the tray.
6. Cool & Enjoy
Transfer cookies to a cooling rack once set.
They’ll be soft, fudgy, and melt-in-your-mouth delicious.
Common Mistakes + Quick Fixes:
- Cookies too crumbly? Mix a little extra peanut butter.
- Too dry? Add 1 tsp of water next time.
- Spread too much? Chill the dough longer.
👉 Try pairing these with our [Easy Eggless Chocolate Chip Cookies] or [3-Ingredient Sugar Cookies] for your next bake-off!
Variations & Serving Ideas
These easy peanut butter cookies without eggs are endlessly adaptable, perfect for customising to your taste or occasion.
Flavour Variations:
- Chocolate Chip: Stir in ¼ cup mini chocolate chips for a peanut butter–chocolate twist.
- Extra-Chewy: Add 1 tsp maple syrup or honey for extra softness.
- Crispier: Bake 2–3 minutes longer for a golden crunch.
- Spicy: Mix in a pinch of cinnamon or nutmeg for warmth.
- Healthy Boost: Use natural peanut butter and coconut sugar.
Want a stronger peanut flavour? These [4 ingredient pb cookies] are for you.
Quick oatmeal alternative: [instant oatmeal cookies].
Serving Ideas:
- Pair with cold milk or hot cocoa for a cozy treat.
- Sandwich with vanilla ice cream for quick cookie ice cream sandwiches.
- Drizzle melted dark chocolate over cooled cookies for a decadent dessert.
- Serve alongside [Eggless Chocolate Brownies] or [No-Bake Peanut Butter Balls] for a dessert platter.
Storage, Reheating & Make-Ahead
These easy peanut butter cookies without eggs store beautifully, making them great for meal prep, gifting, or quick snacks.
Fridge: Store in an airtight container for up to 5 days.
Freezer: Freeze baked or unbaked cookie dough for up to 3 months.
Reheat: Warm cookies in the microwave for 10–15 seconds to restore that just-baked softness.
Mini Q&A:
Can you freeze peanut butter cookies without eggs?
Yes! Freeze them for up to 3 months in airtight containers or freezer-safe bags.
What’s the best way to reheat eggless peanut butter cookies?
Pop them in the microwave for 10 seconds or reheat in a 300°F oven for 3–4 minutes.
FAQs
What can you substitute for eggs in peanut butter cookies?
You don’t need eggs for this recipe! Peanut butter itself acts as a binder. You can also use flaxseed meal mixed with water or unsweetened applesauce as an egg replacement.
What can I put in cookies if I don’t have eggs?
Try mashed banana, yogurt, or flaxseed “eggs.” These ingredients add moisture and help the dough hold together.
How to make butter cookies with 3 ingredients?
Mix softened butter, sugar, and flour until dough forms. Shape and bake at 350°F for 10–12 minutes, simple and egg-free!
What is a good egg substitute for butter cookies?
For buttery cookies, use cornstarch mixed with water or applesauce. Both mimic eggs’ binding and softening effects.
Can I use oil instead of eggs?
Yes, use 1 tablespoon of oil per egg for structure. It works best in cookies with flour for texture balance.
Can I replace eggs with milk in cookies?
You can, but only partially. Milk adds moisture but won’t bind like eggs. Combine milk with peanut butter or flour for the best results.
Why did my eggless peanut butter cookies crumble?
That can happen if the dough is too dry or under-mixed. Add 1 teaspoon of water or a bit more peanut butter to fix it.
Nutrition (With Disclaimer)
These easy peanut butter cookies without eggs are rich, satisfying, and made with wholesome pantry ingredients. Each cookie offers a boost of protein and healthy fats from the peanut butter.
| Nutrient | Per Cookie (Approx.) |
|---|---|
| Calories | 140 kcal |
| Protein | 4 g |
| Fat | 8 g |
| Saturated Fat | 1.5 g |
| Carbohydrates | 14 g |
| Sugar | 10 g |
| Fiber | 1 g |
| Sodium | 80 mg |
Disclaimer: Nutritional values are estimates and may vary based on the specific brands and measurements used.
Recipe Cost
These easy peanut butter cookies without eggs are wonderfully budget-friendly, using just three common ingredients found in almost every pantry.
A full batch costs around $2.50–$3.00 total, or roughly $0.25 per cookie. Using store-brand peanut butter or bulk sugar keeps costs lower. Choosing natural peanut butter or organic sugar may slightly increase the price, but flavour and quality stay top-notch either way.
Affordable, delicious, and ready in minutes, that’s a win for every home baker!
How to Make Easy Peanut Butter Cookies Without Eggs at Home
Equipment
- 1 Mixing bowl Large enough for all ingredients
- 1 Whisk or spatula For mixing thick peanut butter dough
- 1 Measuring Cups & Spoons For accurate ingredient ratios
- 1 Baking tray or cookie sheet Line with parchment paper
- 1 Fork To make crisscross cookie marks
- 1 Cooling rack Helps cookies set evenly
Ingredients
- 1 cup 250 g creamy peanut butter
- ¾ cup 150 g white sugar
- ¼ cup 30 g all-purpose flour
- Optional: 2 tbsp water
Instructions
- Mix: Combine peanut butter, sugar, and water in a bowl. Stir until thick.
- Add Flour: Mix in flour until smooth. Chill for 15 minutes.
- Shape: Roll into 1 tbsp balls and place on a parchment-lined baking sheet.
- Press: Flatten with a fork to make crisscross marks.
- Bake: Bake at 350°F (180°C) for 10–12 minutes until edges are lightly golden.
- Cool: Let cookies rest for 30–60 minutes before moving.
Notes
Reviews & Reader Tips
⭐ Average Rating: 5.0 (from readers like you!)
Our readers love how simple and foolproof these easy peanut butter cookies without eggs are. Here’s what they’re saying:
“I made these last night couldn’t believe they held together without eggs! Soft, chewy, and gone in minutes.” – Ava M.
“Added a drizzle of dark chocolate on top amazing combo!” – Liam T.
“Used natural peanut butter and coconut sugar. Still turned out perfect!” – Nora D.
💬 Your Turn!
Have you tried this recipe? Leave a star rating and share your tips or favourite add-ins below. Your feedback helps others (and totally makes my day!).
Conclusion
And there you have it, the easiest, most reliable peanut butter cookies without eggs you’ll ever bake. With just three ingredients and a few simple steps, these soft, chewy cookies prove that eggless baking can be every bit as delicious as traditional recipes.
Love 3-ingredient recipes? Try our 3 ingredient sugar cookies.
Save this recipe to Pinterest so you can whip it up anytime your peanut butter cravings hit. No eggs, no stress, no mess. 🍪✨
👉 Try next: [Easy Eggless Chocolate Chip Cookies], another quick favourite that pairs perfectly with milk or coffee.
✅ Retested & Verified October 2025
👩🍳 Author: Tested by a home baker with years of egg-free recipe experience.
Recipe and photography by Recipes Lace, food creator and recipe tester.
