How To Freeze Peanut Butter Cookies
- To freeze peanut butter cookies, let the cookies cool completely and store them in a freezer safe container with parchment paper between the layer of cookies. Cookies will keep for up to 2 months. Let thaw in the fridge or on the counter.
- To freeze peanut butter cookie dough, roll the dough into balls as directed, place the balls on a cookie sheet and place in the freezer until solid. Place frozen dough balls in a freezer bag or freezer safe container for up to 2 months. When ready to bake, no thawing needed, simply place the frozen dough on a lined baking sheet and bake for 2 4 minutes longer than recipe time.
If you try this peanut butter cookie recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
- Yield:Makes 20 24 1x
- Category:Dessert, Cookie
How To Make Peanut Butter Cookies Without Eggs
- In a large bowl, cream together peanut butter, softened butter, and sugar with a hand mixer until fluffy and pale in color.
- Pour dry mixture into wet mixture, beating with a hand mixer to integrate until soft and crumbly.
- Add milk and continue mixing with a spatula, until dough holds together when pressed.
- Scoop dough, roll into a ball with hands, and flatten each ball slightly to form small discs.
- Transfer to prepared baking sheets, then press down on each cookie with a fork to create the classic crisscross pattern.
- Bake at 350°F for 12-15 minutes .
Watch how to make peanut butter cookies without eggs in my 3 Eggless Cookies video!
Can You Use Oil Instead Of Eggs In Cookies What About Milk
Yes, a possible egg substitute is using a combination of ~1 Tbsp oil + 2 Tbsp water per egg. Oil has the fats and viscous consistency needed for binding ingredients together, while water adds necessary moisture. Instead of oil and water, I chose to make these no egg peanut butter cookies with a similar combo: butter and milk! Butter for binding, and milk for moistureboth dairy and nondairy milks can work.
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May Reduce Risk Of Gallstones
Gallstones, a major health risk in developed countries, is caused by being overweight, crash diets, certain types of cholesterol drugs, and birth control pills. A study published in the American Journal of Clinical Nutrition on peanuts and nut consumption relating to the risk of gallstones was undertaken and the results of the study showed that over a period of 2 decades, women who consumed peanut butter and nuts regularly may have reduced their risk of developing gallstones.
How To Make Eggless Peanut Butter Cookies
- Add softened butter and white granulated sugar to the bowl of your stand mixer and cream them together until smooth.
- Add peanut butter, milk and vanilla extract and mix in.
- Add all purpose flour, baking soda, baking powder and salt and mix with a spoon into a thick cookie dough.
- Break off pieces of the dough and roll them into balls. Place the balls evenly on a parchment lined baking tray. Aim to get 20 cookies from the batch.
- Roll each ball in white sugar and return to the baking tray.
- Flatten the cookies with a fork and then place into the oven to bake at 350°F for 10-12 minutes until lightly golden on top.
- Let the cookies cool and firm up directly on the tray before moving them.
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How To Store + Freeze Snickerdoodles
- To refrigerate dough: You can always make the dough ahead of time and bake the snickerdoodles later as needed. Keep the dough covered in the refrigerator for up to 3 days. When ready, roll the dough into balls and roll in the cinnamon sugar mixture. Alternately, you can roll the dough into balls ahead of time, chill, and before baking roll the balls in the cinnamon sugar.
- To freeze dough: After rolling the cookie dough balls in cinnamon sugar, place them on a small baking sheet or plate that will fit in your freezer and freeze until solid. Once the dough is frozen, transfer to an airtight container or freezer bag and store in the freezer for up to 2 months.
- Baking from frozen: When baking frozen snickerdoodle dough, you do not need to thaw the dough. Simply place the frozen, cookie dough balls onto a baking sheet and bake for 2 3 minutes longer than the recipe recommends. Easy as can be!
- Counter: Store cooled snickerdoodles in an airtight container on the counter for up to three days.
- Refrigerator: The will keep in the refrigerator for up to 10 days.
- Freezer: Snickerdoodles also freeze well and can be kept in the freezer for up to 2 months in a freezer safe bag or container. Let thaw on the counter for a couple of hours or in the refrigerator for a day before eating.
More Delicious Cookie Recipes
- Yield:Makes approx. 28 cookies
- Category:Dessert, Cookie
How To Make Vegan Peanut Butter Cookies
These vegan peanut butter cookies contain no complicated ingredients and are super easy to make with just a few simple steps.
What youll need :
- Peanut butter crunchy or creamy
- Sugar coconut or organic pure cane
- Flour light spelt, all-purpose, almond flour, gluten free flour blend or chickpea flour
- Almond milk water is ok too
- Baking soda baking powder works as well
- Vanilla can be optional
- Mineral salt only use if peanut butter is unsalted
- Preheat the oven to 350 degrees F. Line 2 cookie sheets with silicone mat, parchment paper or leave ungreased.
- In a large bowl, add the peanut butter and sugar and mix until creamy. Stir in the almond milk and vanilla.
- Next, add the flour and baking soda, and mix to combine. The dough will start to stiffen and be tough to stir, use your hands to finish mixing it together.
- Using a trigger scooper, scoop out the dough and roll into balls, about 1 1/4 inch.
- Place the balls of dough about 2 1/2 inches apart on a baking sheet. Using the back of a fork, flatten in a crisscross pattern. Optionally, sprinkle with sugar or coarse salt.
- Bake, on the center rack, for 10 13 minutes .
- Let cool a few minutes, transfer cookies to wire rack and repeat with remaining dough. Makes about 20 24 cookies.
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Can You Substitute Peanut Butter For Egg
In recipes like brownies, pancakes, and cookies, yesnut butters can substitute for eggs! This includes peanut butter, cashew, almond butter, etc., substituting around 3-4 Tbsp of nut butter for 1 egg. Nut butters are rich in fats and have a thick, creamy, viscous consistency thats similar to eggs. This is why peanut butter is a great binding agent in this eggless peanut butter cookies recipe, and other recipes!
Storing And Freezing Tips
- To store: Cookies will keep at room temperature, covered, for up to 1 week. If youd like them to keep longer, cover them and place them in the refrigerator for up to 4 weeks.
- To freeze: Place leftover cookies in a shallow container and store them in the freezer for up to 6 months. Avoid using a ziplock bag as they are prone to breaking apart.
Read Also: What Goes Good With Eggs
Why Youll Love This Recipe
- Bakes in 12 minutes. Although these cookies need to be chilled for a few minutes, the actual baking time is pretty much nothing.
- No egg replacer needed. Most vegan baked goods require an egg substitute, but not this one!
- Easy to make ahead. If you are the kind of person who likes to keep a batch of cookie dough frozen to make at another time, this dough works perfectly for it.
While it has no eggs, butter, or oil in them, you wont be able to tell. It is loaded with peanut butter flavor and has the perfect texture we love in a cookie- the slightly crispy edges, the soft centers, and using simple and affordable ingredients!
Ingredients & Substitution Notes
- Peanut Butter: These peanut butter cookies are made without butter but peanut butter instead. You could use salted or unsalted peanut butter but what’s really important is that it contains no additives . Textures can vary from brand to brand and slightly change the consistency of the cookie. The recipe will still work though as long as you use peanut butter that consists 100% of peanuts. If you can’t eat peanuts, you could try almond butter instead.
- Almond Flour: The only dry ingredient, helps the dough stick together. Could be replaced with other grain free flour types such as coconut flour, oat flour or even rice flour but the taste as well as ratio will change slightly.
- Maple Syrup: These flourless cookies are made without brown sugar such as more regular cookies. Instead the recipe calls for maple syrup as a sweetener. Because there’s also no eggs involved, the maple syrup is used to make the dough sticky. You could use agave syrup, coconut syrup or brown rice syrup instead.
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What Is A Snickerdoodle
Old-fashioned snickerdoodles are a type of sugar cookie rolled in a cinnamon-sugar mixture before baking. The batter is very simple and easy to make. Snickerdoodles typically have a cracked surface, and can be either soft or crisp, depending on the ingredients used. Once done, I especially love the sparkly cinnamon sugar top!
How To Serve Peanut Butter Cookies
Of course, eating a peanut butter cookie on its own or with a glass of milk is perfectly acceptable. However, if you find yourself with more cookies than you want to eat plain, give these ideas a try.
- Crumble over ice cream or make mini ice cream sandwiches
- Smear them with jam or jelly
- Whip up a peanut butter cookie pie crust
- Make peanut butter cookie butter
- Toss them in a milkshake
- Roll into peanut butter cookie truffles
- Make chocolate bark with peanut butter cookie chunks
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What Type Of Peanut Butter To Use In Peanut Butter Cookies
There is nothing better than peanut butter cookies, whether you make it with smooth or crunchy peanut butter doesnt matter. They taste delicious made with either type of peanut butter.
The only type of peanut butter that I dont recommend is the all-natural kind because the peanut butter separates and that wont work for peanut butter cookies.
How To Make Old Fashioned Easy Peanut Butter Cookies With No Eggs
Make sure to preheat the oven to 350 degrees.
In a large mixing bowl, cream softened butter, white sugar, brown sugar and peanut butter. Add applesauce and vanilla and mix using a handheld mixer or a stand mixer.
In a separate bowl, add the dry ingredients: flour, salt, baking powder, and baking soda. Slowly add the flour mixture to the wet ingredients and continue to mix until combined.
Roll the peanut butter cookie dough into 1 inch balls, then roll in the extra sugar. Lay on your baking sheet You can use parchment paper, if you prefer. Make a criss-cross pattern on the top using a fork.
Bake in a preheated oven. When the cookies are golden brown, let cool for a few minutes on the cookie sheet before moving them to a cooling rack. Store in an airtight container.
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May Lower Cholesterol Levels
A 2016 research paper published in the Journal of Food Science and Technology has revealed that peanuts can be an excellent source of compounds like resveratrol, phenolic acids, flavonoids, and phytosterols that completely stop the absorption of cholesterol from the diet. Probably, the fat content in peanut butter is almost equal to that of the fats found in olive oil. It contains both polyunsaturated fats and monounsaturated fats. As these fats are not saturated, they are good to consume without putting the heart at any risk. The unsaturated fats in peanut butter can help to lower bad cholesterol levels and may promote the circulation of good cholesterol .
How To Make Perfect Keto Peanut Butter Cookies
Gather all of your ingredients, and grease or line a baking sheet with parchment paper.
Preheat the oven to 325 degrees Fahrenheit. If its not already soft and easily stir-able, gently heat up the nut butter until its runny.
In a mixing bowl, stir dry ingredients very well to ensure that the salt, sweetener, and baking soda are evenly incorporated.
Stir in the nut butter and milk of choice to form a dough. If your nut butter is unsalted, taste the batter to see if you want to add a little more salt to taste.
Roll into cookie dough balls, place on the prepared baking sheet, and press down with a spoon or fork.
Bake on the ovens center rack for 10 minutes. The cookies should still be underbaked and delicate when you remove the tray from the oven. Let them cool completely, because they will firm up as they cool.
Leftover cookies can be stored in a plastic container for soft and chewy cookies or in a glass container for crispy cookies. They can also be frozen to thaw and eat later.
Leftover almond flour? Make Keto Blueberry Muffins
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Health Benefits Of Peanut Butter
Youve probably seen the news headlines screaming about the health benefits of peanut butter. Peanut butter is a deliciously healthy snack, which is packed with protein, omega-3 fatty acids, fiber, and niacin. So you might be wondering: do I really need peanut butter in my diet? Is it actually good for me? Luckily for you, this article has all of the answers that youve been waiting for.
Why Make 2 Ingredient Peanut Butter Cookies
There are a few reasons why you might want to make these cookies without eggs. Maybe youre out of eggs and need to bake something urgently. Or maybe you have an egg allergy . Either way, these cookies are a great option!
Theyre also incredibly easy to make. All you need is peanut butter and condensed milk. If you have those ingredients in your pantry, then you can have cookies in under 15 minutes!
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Can You Eat Raw Cookie Dough Without Eggs
Due to the slight risk of salmonella contamination from eggs, removing eggs from cookie dough can make it safer to eat. However, eggs arent the only risky ingredientuncooked flour can also contain harmful contaminants. So, even when making peanut butter cookies without eggs, its best to limit how much dough you eat. For a completely safe-to-eat option thats flour free and egg free, try my edible cookie dough recipe instead!
May Prevent Type 2 Diabetes
Consuming peanut butter can also be beneficial in reducing the risk of type 2 diabetes. Peanuts contain not only protein but also unsaturated fats. Unsaturated fats may have been noted to improve insulin sensitivity. Research into peanut butter consumption and diabetes showed that a higher intake of peanut butter and other nuts can lower the risk of type 2 diabetes.
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How Do You Make Eggless Peanut Butter Cookies
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
- In a stand mixer or mixing bowl, beat together softened butter, peanut butter, granulated sugar, and brown sugar until smooth and creamy.
- Add milk until well combined.
- Sift in flour, baking powder, baking soda, and salt. Stir to combine.
- Using a cookie scoop, scoop balls of cookie dough onto the cookie sheet.
- Using a fork, press the prongs of the fork into each ball of cookie dough and then repeat by pressing the prongs of the fork into the cookie dough a second time turning the cookies sideways so the prong imprints cross the first prong imprints.
- Bake the Peanut Butter Cookies in a preheated 350 degree F oven for about 10 minutes or until they are lightly golden brown on the edges of the cookies.
- Remove the peanut butter cookies from the oven and place on a baking rack to cool.
Why You’ll Love This Recipe
- It takes less than 15 minutes to prepare which makes this recipe also great to prepare with kids!
- It consists of a handful of simple ingredients that you probably already have in your pantry.
- There’s no special equipment needed- it’s all mixed together in 1 bowl.
- These 3 ingredient peanut butter cookies are vegan, refined sugar-free, gluten-free and soy-free.
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Peanut Butter Cookie Ingredients
I used almond flour for these, which is not actually flour at all its simply ground-up almonds that have been blended into a fine texture resembling flour.
If you prefer to use pecan flour, sunflower flour, or cashew flour, I think these would be fine but havent tried, so be sure to report back if you do experiment. Please also report back if you try subbing coconut flour I think this could work as well, but youd need much less flour , because coconut flour absorbs liquid like a sponge.
The nut butter:
Ive made both peanut butter and almond butter cookies from the cookie recipe, or you can use sunflower butter, pecan butter, cashew butter, macadamia nut butter, or this Keto Nut Butter for a low carb option.
For sugar free cookies, either powdered erythritol or a powdered monk fruit erythritol blend will both work well here.
If you dont need the cookies to be suitable for a low carb or ketogenic diet, regular powdered sugar is also fine to use.
Stevia, maple syrup, allulose, and granulated sweeteners havent been tested in this recipe yet, so be sure to leave a comment if you experiment.
Also try these Chocolate Chip Keto Cookies