Eggless Peanut Butter Chocolate Chip Cookies

These Eggless Peanut Butter Chocolate Chip Cookies are soft, chewy, and packed with rich peanut butter flavor and gooey chocolate chips. Made without eggs, this quick and easy cookie recipe uses pantry staples and doesn't require chilling the dough. You'll love how these egg-free, no-chill cookies turn out perfectly soft in the center, crisp at the edges, and completely irresistible every time.

These easy peanut butter chocolate chip cookies are made without eggs, yet turn out perfectly soft in the center and crisp around the edges, making them ideal for anyone who's egg-free, vegetarian, or simply out of eggs.

Instead of eggs, this recipe uses easy egg substitutes, such as flaxseed meal (flax egg), to achieve the same moist, tender texture you'd expect from traditional cookies.

This easy, no-chill peanut butter chocolate chip cookie recipe comes together in 30 minutes using simple pantry ingredients. Plus, it is an easy one-bowl cookie recipe, so cleanup is quick and fuss-free.

Whether you're after quick eggless cookies, make-ahead eggless cookies, vegan peanut butter cookies, or a kid-approved treat for lunchboxes or holidays, this recipe never disappoints.

In this post, you'll learn how to make soft, chewy, and best eggless peanut butter and chocolate chip cookies at home, plus tips for customizing them, storing and freezing, and achieving that perfect bakery-style cookie texture.

If you're not a peanut butter fan, try my equally delicious Eggless Kitchen Sink Cookies and Eggless Chocolate Chip Cookies!

Jump to:

• Why These Eggless Peanut Butter Cookies Work
• Recipe Ingredients
• How To Make Eggless Peanut Butter Chocolate Chip Cookies (Stepwise Photos)
• Serving Suggestions
• Variations & Add-Ins
• Storage Instructions
• Recipe Tips
• Frequently Asked Questions 
• More Eggless Cookies
• Recipe Card

Why These Eggless Peanut Butter Cookies Work

• Eggless but perfectly soft and chewy: No eggs here, but you'd never guess! Simple swaps like flaxseed meal keep these cookies soft, moist, and just the right amount of chewy.
• No chilling required: The no-chill cookie dough comes together easily and bakes right away. Ideal for when you want fresh cookies fast.
• Classic flavor combo: Creamy peanut butter and melty chocolate chips deliver the timeless salty-sweet balance everyone loves.
• Crisp edges, soft centers: Melted butter and the just-right mix of sugars make these cookies spread perfectly, staying thick and soft in the middle and crisp around the edges.
• Made with simple pantry ingredients: You'll find everything in your kitchen, no special flours, no fancy tools needed.
• Bake perfectly every time: The proportions and mixing method ensure cookies that hold their shape without spreading.

Recipe Ingredients

Peanut Butter - The star of the show! Go for creamy peanut butter (like Skippy or Jif) for the smoothest dough and best flavor. Natural peanut butter can work too; make sure it's well-stirred, with no oily or dry bits. Results may vary by brand, so I recommend using a commercial creamy peanut butter for consistent results. 

Butter - Use melted butter for chewy cookies. I prefer unsalted butter so I can control the salt level, but if you only have salted butter, skip the extra salt later.

Sugar - Use a mix of white granulated sugar and brown sugar. Granulated sugar helps cookies spread and develop crispy edges, while brown sugar adds a rich caramel flavor and chewiness.

Flax egg: As with my eggless chocolate chip cookies, I prefer using a flax egg (flaxseed meal mixed with water) as an egg substitute. If you don't have flaxmeal, use two tablespoons of milk. 

Flour - all-purpose flour is the base ingredient that provides structure to the cookies.

Baking soda: Use fresh baking soda for best results (check expiration date). It helps the cookies rise just enough and keeps them soft inside.

Vanilla Extract: Use good-quality vanilla extract to flavor these cookies.

Chocolate chips - Use chocolate chips, chocolate chunks, or a mix of both. I prefer semi-sweet chocolate chips, but milk, dark, or even white chocolate chips can be used. Dairy-free chips work great, too, if you're keeping these cookies vegan.

Please refer to the recipe card for exact ingredient measurements. 

How To Make Eggless Peanut Butter Chocolate Chip Cookies (Stepwise Photos)

Prep Work

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Melt the butter in a microwave-safe bowl and keep it aside to cool slightly. You want it warm, not hot.

Make the flax egg: In a small bowl, mix one tablespoon of flaxseed meal with three tablespoons of water. Stir and let it sit for 5 minutes to thicken. (If you're using milk instead, skip this step.)

To make the peanut butter cookie dough:

You can use a stand mixer, hand mixer, or whisk to make the cookie dough.

1- In a large mixing bowl, combine melted butter, brown sugar, and white sugar. Whisk until combined.

2 to 4 - Then add the peanut butter, flax egg, and vanilla extract. Mix until everything is creamy, light, and fluffy.

5 and 6 - Sift in all-purpose flour, baking soda, and salt into the wet ingredients and stir just until the dough comes together. Don't overmix! The dough should feel soft but not sticky.

7- Fold in the chocolate chips. Add your favorite chocolate chips or chunks and mix gently until evenly distributed.

8 - The peanut butter chocolate chip cookie dough is ready. It should be soft, easy to roll, and neither sticky, dry, nor crumbly. If the dough feels too sticky, add 1-2 tablespoons of flour. If it feels dry, add one tablespoon of milk at a time.

To shape and bake cookies: 

9 - Scoop about 2-3 tablespoons of dough per cookie and roll into balls. Place them on the baking sheet, spacing them about 2 inches apart.

10 and 11 - For round cookies, roll each portion into a smooth ball. Flatten slightly with your palm, then press a few extra chocolate chips on top for a bakery-style look.

12 - Bake in a preheated oven at 350°F for 12 minutes, or until the edges turn golden and the centers remain soft and slightly underbaked. Do not overbake the cookies; they'll continue to cook on the sheet as they cool.

Remove the tray from the oven and tap the pan on the countertop 2-3 times to release air pockets.

Let the cookies rest on the tray for 5-10 minutes, then transfer them to a wire rack. As they cool, they'll firm up and get those perfect crinkly tops, crisp edges, soft, chewy centers, and plenty of melty chocolate.

Serving Suggestions

Enjoy these egg-free peanut butter chocolate chip cookies warm with a glass of milk or coffee. Crumble them over ice cream or yogurt for a quick dessert, or sandwich them with ice cream for a fun treat. They're perfect for lunchboxes, gift boxes, or holiday cookie platters, soft, chewy, and loved by both kids and adults alike.

Variations & Add-Ins

These quick eggless peanut butter cookies are easy to customize!

• Chocolate lovers: Mix milk, dark, or white chocolate chips for extra richness.
• Nutty twist: Add chopped peanuts, walnuts, or pecans for crunch.
• Fun mix-ins: Try M&Ms, peanut butter chips, or toffee bits for a bakery-style touch.
• Vegan version: Swap butter for plant-based butter and use dairy-free chocolate chips.

Storage Instructions

These eggless peanut butter cookies with chocolate chips store beautifully, whether you're planning to make them ahead for a party or just trying to save a few for later (good luck with that!).

At Room Temperature: Once cooled, store the cookies in an airtight container for 4-5 days.

In the Refrigerator: These cookies stay fresh for up to 2 weeks in a sealed container. Let them come back to room temperature, or microwave for 5-10 seconds before serving, to restore that just-baked softness.

To Freeze Baked Cookies: Place completely cooled cookies in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They'll keep well for up to 3 months. Thaw at room temperature or microwave for a few seconds to warm.

To Freeze Cookie Dough: Scoop the dough into balls, arrange them on a tray, and freeze until firm. Then transfer to a freezer bag or container. When ready to bake, bake straight from frozen. Add 1-2 extra minutes to the bake time.

Recipe Tips

Use creamy peanut butter for best results; natural peanut butter can make the dough oily or crumbly. Smooth, commercial peanut butter (such as Skippy or Jif) provides the most consistent texture.

Don't Overmix the Dough: Once you add the flour, mix just until combined. Overmixing can make your cookies dense instead of soft and chewy.

For even-sized cookies: Use a cookie scoop or an ice cream scoop to portion the dough.

Watch your bake time: baking time varies by scoop size. A smaller scoop (1.5 to 2 tablespoons) requires 10 minutes of baking time, while a larger scoop (2.5 to 3 tablespoons) requires 12 minutes. Remove the cookies when the edges are set, but the centers are still soft. They'll continue baking on the sheet as they cool, resulting in a perfect chewy texture.

Test a small batch first: Bake one or two cookies to see how they spread. Every oven and peanut butter brand behaves a little differently, so this quick test helps you adjust before baking the whole batch.

Skip the chill time: This is an actual no-chill cookie dough. You dont need to refrigerate. Just mix, scoop, and bake for instant cookie gratification!

Customize the Recipe: Mix in chopped nuts (such as walnuts or peanuts) for added crunch. Use a mix of milk chocolate and semi-sweet chocolate chips for a rich, balanced flavor. You can also use white chocolate chips or peanut butter chips for added flavor. Add extra chocolate chips on top before baking for a bakery-style look.

For bakery-style cookies: While the cookies are still warm, gently shape them with a round cookie cutter or a spoon to achieve neat, perfectly round edges.

Texture Tip: These soft and chewy peanut butter cookies are slightly more delicate when warm due to the peanut butter. Let them cool on the tray for a few minutes so they can set before transferring. They'll firm up perfectly as they cool.

Frequently Asked Questions 

More Eggless Cookies

Tried this recipe? I'd love to know how it turned out! Please take a moment to leave a comment and rate the recipe. Your feedback helps others and means a lot to me. If you're on Instagram, tag me in your creations so I can see and share them. Thanks for being here and cooking with me! 

Recipe Card

Update Notes: This post was originally published in October 2013 and republished in December 2025 with step-by-step instructions, new photos, tips, and a video.