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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 no-chill cookie recipe comes together in minutes using simple pantry ingredients. Perfect for vegetarian, egg-free, or vegan baking, they bake up golden at the edges and soft in the center every time. Great for kids, lunchboxes, or holiday cookie trays!
Ingredients
- ¼ cup butter melted (59 grams)
- ½ cup smooth peanut butter 125gms, see notes
- ½ cup brown sugar packed, 100 grams
- ¼ cup granulated sugar 50 grams
- 1 tablespoon flax meal
- 1 teaspoon vanilla extract
- 1 cup all purpose flour 125 grams
- ½ teaspoon baking soda
- ⅛ teaspoon salt optional
- ½ - 1 cup chocolate chips + 2 tablespoons more for garnish
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Instructions
Prep Work
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Melt the butter in a microwave-safe bowl and keep it aside to cool slightly so 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.
To make the peanut butter chocolate chip cookie dough:
- In a large mixing bowl or stand mixer bowl, combine melted butter, brown sugar, and white sugar. Whisk until combined.
- Then add the peanut butter, flax egg, and vanilla extract. Mix until everything is creamy, light, and fluffy.
- Sift in all-purpose flour, baking soda, and salt into the wet ingredients. Stir just until the dough comes together. Don’t overmix! The dough should feel soft but not sticky.
- Fold in the chocolate chips and mix gently until evenly distributed.
- 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.
To shape and bake cookies:
- 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.
- 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.
- Bake in a preheated oven at 350°F for 12 (softer) to 15 (crunchier) minutes, or until the edges turn golden and the centers remain soft and slightly underbaked. Baking time will vary based on the scoop size of the dough. Do not overbake the cookies; they’ll continue to cook on the sheet as they cool.
- I recommend baking just one or two cookies first to see how much they spread. Once you’re satisfied with the texture and shape, proceed to bake the rest. You can always bake them in batches if your tray feels crowded.
- Remove the tray from the oven and tap the pan on the countertop 2-3 times to release air pockets. For picture-perfect round cookies, gently scoot a round cookie cutter around each cookie right after baking while they’re still warm.
- 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 crispy edges and soft centers.
Video
Notes
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.
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, chewy peanut butter cookies are slightly more delicate when warm, thanks 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.
Nutrition
Calories: 245kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 138mg | Potassium: 123mg | Fiber: 1g | Sugar: 21g | Vitamin A: 109IU | Vitamin C: 0.003mg | Calcium: 26mg | Iron: 1mg
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