Quick and Easy Vegan Peanut Butter Cookies Without Eggs and Baking Soda

Peanut butter cookies are perfect for any occasion! This recipe for Vegan Peanut Butter Cookies without Eggs and Baking Soda is quick and easy to make. If you love peanut butter, these cookies will satisfy your sweet tooth.

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What You Will Need to Make Vegan Peanut Butter Cookies Without Eggs and Baking Soda

This recipe only uses seven ingredients that are all commonly available at most grocery stores. The difficulty of this recipe is easy, so any level of baking experience can make these delicious treats.

Ingredients

  • 1 tbsp ground flaxseed
  • 3 tbsp water
  • 1 cup salted, natural peanut butter*
  • ½ cup organic cane sugar
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract (optional)

*Natural peanut butter is preferred for this recipe because it is typically runnier and will mix easier with the other ingredients. If the peanut butter used is unsalted, add 1 tsp of salt to the recipe.

Additional Substitutes for Ingredients

  • coconut sugar: another vegan sugar option
  • gluten-free flour: make this recipe gluten-free by substituting the flour

Equipment

  • Baking sheets
  • Parchment paper or reusable baking mat
  • Small bowl
  • Spoon
  • Large mixing bowl
  • Rubber spatula
  • Fork
  • Wire cooling rack

Instructions

Step 1. Preheat oven.

Preheat oven to 350 °F/177 °C. Line two baking sheets with parchment paper or a reusable baking mat.

Step 2. Prepare the flax egg.

In a small bowl, stir together the flaxseed and water. Set aside and let it sit for at least five minutes.

Step 3. Combine ingredients.

Using a rubber spatula, cream together the peanut butter, organic cane sugar, and vanilla extract in a large mixing bowl until completely combined. Then, stir in the flaxseed mixture until well mixed. Finally, stir in the all-purpose flour and baking powder.

Step 4. Chill the dough.

Chill the dough in the refrigerator for at least 30 minutes before baking. This step is optional but is recommended for best results. Chilling the dough prevents it from spreading too much in the oven, which would result in flat cookies.

Step 5. Roll and press the dough.

Scoop out dough and roll into 1” balls. Place them on the prepared baking sheet about 2” apart. Using a fork, press the balls down in a crisscross pattern. If your fork is sticking to the dough, dip your fork in sugar or flour before pressing to prevent this.

Step 6. Time to bake.

Bake cookies for 10-15 minutes on the top or middle oven racks. When finished baking, transfer to wire rack to cool.

When you take them out of the oven, they will continue to cook while they cool on the wire rack. If you prefer soft and chewy cookies, bake for 10-12 minutes. If you prefer firm or crispy cookies, bake closer to 13-15 minutes.

Prep time 10 minutes
Bake time 10-15 minutes
Yield 25 cookies

easy peanut butter cookies no egg

Storage

Cookies can be kept for 3-5 days in airtight container at room temperature or refrigerated for up to 14 days. Baked cookies or the unbaked dough can be frozen for up to 3 months. Thaw frozen cookies on the countertop or in the fridge for a few hours.

To freeze the dough, prepare the recipe and roll into balls. Store in a freezer-safe bag or container until you’re ready to bake. You don’t need to wait for the dough to thaw out, just bake your cookies for a couple minutes longer.

Vegan Baking Tips and Tricks

If you’re new at baking cookies that are vegan-friendly, you may be unsure of what substitutes you need to be made.

How do you make peanut butter cookies with no eggs?

Eggs are tricky to replace when baking because they play a variety of roles in a recipe. They blend ingredients together, provide structure, and work as a thickener. While there are not any exact replacements for eggs, there are a few vegan-friendly alternatives that can provide similar functions in a recipe.

One of the most popular vegan substitutes for eggs is by using flaxseed, sometimes referred to as a flax egg. This is the egg replacement used in this recipe.

The recipe for one egg equivalent is one tablespoon of ground flaxseed and three tablespoons water. Mix together and let it sit for at least five minutes. Using this option may lead to a chewier texture than if using an egg, but the overall flavor should not change too much.

Applesauce can also be used to replace egg. The overall product may be a little denser when using this method. To replace one egg, use ¼ c applesauce.

eggless peanut butter cookies

Vegan Substitutes for Baking Soda

Baking soda is used in baking that causes baked goods to rise, creating a fluffy texture. If you’re out of baking soda, baking powder can be used instead. Replace the baking soda by tripling the amount of baking powder the recipe calls for. 1 tsp baking soda = 3 tsp baking powder.

If you’re out of both baking soda and powder, you can use a self-rising flour that will rise on it’s own. Worst case scenario, baking soda can be left out of a cookie recipe if you don’t have any of these. The cookies will just turn out flatter and denser.

Milk and Butter

This recipe does not call for milk or butter, but many vegan recipes do. There are many plant-based milks to choose from for vegan baking, such as soy, rice, oat, coconut, and almond milk. They are all a little bit different, so some milks may be better to use for certain types of baked goods.

There are many vegan butters to choose from on the market, such as Earth Balance, I Can’t Believe It’s Not Butter, Good & Gather, and Miyoko’s. Pay attention to if a recipe calls for vegan butter or margarine, as there is a distinct difference between the two.

Conclusion

Next time you need to make a vegan dessert, this quick and easy peanut butter cookie recipe makes a great option! Vegan baking gets easier with more experience and by learning vegan substitutes. Did you try this recipe? Share with a friend and tell us your thoughts!

Read more about Vegan Biscuit Recipe With Almond Milk

Vegan Peanut Butter Cookies Without Eggs and Baking Soda

Best Vegan Tips
This recipe only uses seven ingredients that are all commonly available at most grocery stores. The difficulty of this recipe is easy, so any level of baking experience can make these delicious treats.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Snack
Cuisine American
Servings 25 cookies

Equipment

  • Baking sheets
  • Parchment paper or reusable baking mat
  • Small bowl
  • Spoon
  • Large mixing bowl
  • Rubber spatula
  • Fork
  • Wire cooling rack

Ingredients
  

  • 1 tbsp ground flaxseed
  • 3 tbsp water
  • 1 cup salted natural peanut butter* *Natural peanut butter is preferred for this recipe because it is typically runnier and will mix easier with the other ingredients. If the peanut butter used is unsalted, add 1 tsp of salt to the recipe.
  • ½ cup organic cane sugar
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract optional

Additional Substitutes for Ingredients

  • coconut sugar: another vegan sugar option
  • gluten-free flour: make this recipe gluten-free by substituting the flour

Instructions
 

  • Preheat oven. Preheat oven to 350 °F/177 °C. Line two baking sheets with parchment paper or a reusable baking mat.
  • Prepare the flax egg. In a small bowl, stir together the flaxseed and water. Set aside and let it sit for at least five minutes.
  • Combine ingredients. Using a rubber spatula, cream together the peanut butter, organic cane sugar, and vanilla extract in a large mixing bowl until completely combined. Then, stir in the flaxseed mixture until well mixed. Finally, stir in the all-purpose flour and baking powder.
  • Chill the dough. Chill the dough in the refrigerator for at least 30 minutes before baking. This step is optional but is recommended for best results. Chilling the dough prevents it from spreading too much in the oven, which would result in flat cookies.
  • Roll and press the dough. Scoop out dough and roll into 1” balls. Place them on the prepared baking sheet about 2” apart. Using a fork, press the balls down in a crisscross pattern. If your fork is sticking to the dough, dip your fork in sugar or flour before pressing to prevent this.
  • Time to bake. Bake cookies for 10-15 minutes on the top or middle oven racks. When finished baking, transfer to wire rack to cool. When you take them out of the oven, they will continue to cook while they cool on the wire rack. If you prefer soft and chewy cookies, bake for 10-12 minutes. If you prefer firm or crispy cookies, bake closer to 13-15 minutes.

Notes

Storage

Cookies can be kept for 3-5 days in airtight container at room temperature or refrigerated for up to 14 days. Baked cookies or the unbaked dough can be frozen for up to 3 months. Thaw frozen cookies on the countertop or in the fridge for a few hours.
To freeze the dough, prepare the recipe and roll into balls. Store in a freezer-safe bag or container until you're ready to bake. You don’t need to wait for the dough to thaw out, just bake your cookies for a couple minutes longer.
Keyword peanut butter cookies without eggs and baking soda

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