No Egg Cookie Recipe
This no egg cookie recipe is quick, simple, and completely foolproof. You only need three basic ingredients peanut butter, sugar, and flour to make soft, chewy cookies in under 20 minutes. Perfect for anyone who’s out of eggs or wants an easy, vegan-friendly dessert.
Yield: 4 people
Calories: 230kcal
Cost: $5
Equipment
- 1 Mixing Bowl Medium-sized for combining ingredients
- 1 Wooden spoon For mixing dough
- 1 Baking tray Lined with parchment paper
- 1 Cooling rack For cooling baked cookies
Materials
Main Ingredients
- 1 cup Peanut butter Smooth or crunchy
- 3/4 cup Sugar White or brown sugar
- 1/2 cup All-purpose flour Can substitute with oat flour or almond flour
- 1 pinch Salt Optional, enhances sweetness
- 1 tsp Vanilla extract Optional for flavor
- 1/2 cup Chocolate chips Optional add-in
Instructions
- Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper.
- Mix peanut butter, sugar, and flour in a medium bowl until a soft dough forms.
- Add chocolate chips, vanilla, or salt if desired. Stir gently.
- Scoop dough into tablespoon-sized balls and place on the tray.
- Flatten slightly with a fork or your fingers.
- Bake for 8–10 minutes, until the edges turn golden.
- Cool on the tray for 5 minutes, then move to a wire rack to finish cooling.
- Enjoy! Store leftovers in an airtight container for up to 4 days.
Notes
To make these cookies gluten-free, use oat or almond flour instead of all-purpose flour.
You can freeze the unbaked dough balls and bake them later perfect for fresh cookies anytime.
Add cinnamon, shredded coconut, or chopped nuts for fun variations.