Peanut Butter Cookies Recipe (without eggs, no bake!)
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This peanut butter cookies recipe without eggs is a simple and easy way to enjoy golden brown cookies! Simple ingredients without eggs!
This delicious cookie recipe is a hit for all the right reasons. The best part? I don’t have to turn on my oven to make these soft peanut butter cookies! In my opinion, no bake is the best way to make these easy peanut butter cookies.
Why spend time waiting on a preheated oven when you don’t have to? This also means that anyone with an egg allergy doesn’t have to skip out on the treats! These are the best peanut butter cookies, and I think you’ll agree!
There’s a good chance that everyone in the house is going to want another batch of their soon-to-be favorite peanut butter cookies!
If you’re a fan of cookies, be sure to check out my Simple Cranberry Cinnamon Cookie Recipe (with fresh cranberries) as well as my EASY Marbled Sugar Cookies RECIPE (With video) for Valentine’s Day as well.
Did I mention that the peanut butter flavor of these cookies is to die for? Seriously, these no bake cookies are going to always be on your mind!
What to eat with these simple peanut butter cookies
I think that a second batch should be eaten with your first batch! But just in case you don’t want to eat a lot of cookies, you can always pour a cup of regular milk or almond milk to enjoy.
These PB cookies would also be great with some ice cream, too. The sky is the limit!
No egg peanut butter cookies ingredients
- Pure Can Sugar or Granulated sugar
- Creamy peanut butter
- Vanilla extract
- Quick oats
This is what is needed to make the cookies have a sweet taste. You could omit and add maple syrup or honey but the texture may change. I personally use pure can sugar because it’s less processed but granulated sugar works fine too!
You can use salted or unsalted butter.
Any type of milk should work for this recipe so if you don’t drink cow’s milk for any reason, you can use whatever you like!
Creamy peanut butter
If you want to change, crunchy peanut butter could be used as well but I think creamy PB gives the best texture overall. I also like to use natural peanut butter. Other nut butters should work well with this recipe too so feel free to change it up! We used this chocolate hazelnut and almond butter once and it was amazing!
Almond exact is a good option as well, but it is quite strong in flavor.
Quick oats are key for these cookies to turn out! I love rolled oats and steel cut oats too but for this recipe, you really need to use quick oats.
Classic Peanut Butter Cookies FAQ
Yes, you can! Since there isn’t flour included in the dry ingredients, and there isn’t egg included in the wet ingredients, you should be able to pop one of the cookie dough balls right into your mouth!
For the best results, follow the recipe card. But if you want to experiment, you can add chocolate chips, a bit of brown sugar, flax seed, and even some almond butter to these cookies.
Any kind of peanut butter is going to be a change or addition that you can easily make as well.
This great recipe is so simple to do. All you need to do is make a crisscross pattern on top, as you see on the classic peanut butter cookies from back in the day. Pair it with a glass of milk, and you’re set!
However, if you want to add melted chocolate drizzled on top, that can be a great way to add more flavor and sweetness.
If the cookies don’t firm after 45 minutes, you might need to move them to the fridge to firm more. Just cover them with a lid if possible, and give them some time to harden in the fridge.
You can. If you want to add these cookies to the freezer, wait until they have firmed up first. Then you can add them to a freezer-safe bag or container to save for later.
No, quick oats have to be used, or this recipe won’t work.
As long as you’re storing them in an airtight container, the cookies should last for up to 3 days.
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How to make the best eggless peanut butter cookies
1. Heat the ingredients
Add the sugar, butter, and milk to a large pot. Heat the pot and ingredients over medium heat until the butter is melted. Stir the mixture often. Increase the heat to medium-high and let it boil for 1 minute without stirring.
2. Add the peanut butter
Take the pot off the stove and the peanut butter and vanilla. Stir.
3. Add the oats
Add the quick oats and stir.
4. Add to the baking sheet
Add the cookie dough to a baking sheet, forming cookies. Let the cookies come to room temperature, which takes about 45 minutes.
No Egg Peanut Butter Cookies
These peanut butter cookies have no eggs and no flour!
- 1 ¾ cup sugar
- ½ cup (1 stick) butter
- ½ cup milk
- ¾ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3 ¼ cups quick oats
- Add the sugar, butter, and milk to a large pot. Heat the pot and ingredients over medium heat until the butter is melted. Stir the mixture often. Increase the heat to medium-high and let it boil for 1 minute without stirring.
- Take the pot off the stove and the peanut butter and vanilla. Stir.
- Add the quick oats and stir.
- Add the cookie dough to a baking sheet, forming cookies. Let the cookies come to room temperature, which takes about 45 minutes.
Be sure to use quick oats for this recipe!
Amount Per Serving Calories 141Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 65mgCarbohydrates 23gFiber 1gSugar 16gProtein 3g
Nutritional information is an estimate only and is auto generated. Please consult the nutritional information on the ingredients you use for exact nutritional information.
Ready to make this Peanut Butter Cookies without eggs?
These egg-free cookies are one of my favorites to make! They’re perfect for school lunches, picnics, BBQ’s, and a great way to not worry about having to buy or use eggs. If you’re looking for a simple dessert that everyone will love, these easy cookies are it!
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