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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.
Print Recipe
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