Egg-Free Peanut Butter Cookies

egg-free-peanut-butter-cookies

Well I made it 4 days into December before breaking down and making Christmas cookies. I couldn’t hold up to the pressure any longer.

The truth is I’m not the biggest cookie fan. I have my favorites(like peanut butter cookies) but on the whole would rather have something else. One cookie I love is the peanut butter cookie from Wildflour Bakery which is gluten-free and vegan. It’s so sweet and soft and falls apart in your mouth. I thought I might try to make a cookie like theirs; this isn’t nearly the same, but I like it in its own respect which is why I’m posting the recipe. It’s less sweet but much more peanut buttery; it almost tastes like eating a spoonful of peanut butter in cookie form.

This recipe can easily be made vegan by using a dairy-free butter substitute. I would not recommend subbing in coconut oil for the butter in a 1:1 ratio because they do not act the same in baking and I can’t say for how it would turn out.

Egg-Free Peanut Butter Cookies

Prep time: 30 minutes

Cook time: 16-18 minutes

Ingredients(Makes about 1 1/2 dozen cookies):

  • 1 cup no-oil added peanut butter
  • 1/4 cup butter
  • 3/4 cup maple syrup
  • 3/4 cup brown rice flour
  • 1/4 cup tapioca starch(or corn starch)

egg-free-peanut-butter-cookies-stack

Method:

  1. Preheat your oven to 350 degrees and line a couple baking trays with parchment paper.
  2. Beat together all of the ingredients. Put the batter in the refrigerator of freezer to harden until you can handle the dough and roll it into balls.
  3. Once the dough has reached that stage, scoop the dough and roll it into balls. Place the balls about 2 inches apart on the baking trays.
  4. Bake for 16-20 minutes until the outside is golden. The cookies will still be very soft to the touch when they’re done.
  5. Remove the cookies from the oven and let them cool completely before handling. As they cool, the outside will harden up and make them less fragile.
  6. Store sealed in an airtight container at room temperature when not eating.

egg-free-peanut-butter-cookies (2)

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18 Responses to Egg-Free Peanut Butter Cookies
  1. Faith @ For the Health of It
    December 7, 2011 | 10:11 am

    I’m definitely making these tonight – they’ll be my first holiday cookies of the season too!

  2. Amber K
    December 7, 2011 | 1:54 pm

    I love cookies and peanut butter cookies are one of my favorites. These look mouth-wateringly delicious.

  3. Virginia Chowdary
    December 7, 2011 | 6:31 pm

    had my first bite of cookie…it was heaven! love them! thanks for sharing this recipe!!

    • Wannabe Chef
      December 7, 2011 | 6:37 pm

      Wow, that was fast. Glad you liked them!

  4. Katelyn @ Chef Katelyn
    December 7, 2011 | 9:51 pm

    Omg. Sounds buttery and MAGICAL.

  5. Hannah
    December 8, 2011 | 12:13 am

    Or, you know, you can be like me and just stir maple syrup and peanut butter together to eat with a spoon.

  6. Jennifer @ Peanut Butter and Peppers
    December 8, 2011 | 8:03 am

    Yum! Love Peanut Butter Cookies! There my second all time favorite next to chocolate chip.

    • Wannabe Chef
      December 8, 2011 | 9:28 am

      Ooo, why not a peanut butter chocolate chip? :-)

  7. [...] 1 batch peanut butter cookies [...]

  8. Amber Shea @Almost Vegan
    December 10, 2011 | 9:51 pm

    These look great! Are they pretty fluffy on the inside, or more chewy?

    • Wannabe Chef
      December 10, 2011 | 9:58 pm

      I’d say they’re more chewy, very soft and somewhat crumbly

  9. hännah @ dishesanddishes
    December 11, 2011 | 10:17 pm

    These look great and I love that they have a simple ingredients list. I especially like the inclusion of maple syrup, yum.

  10. Emma
    December 12, 2011 | 6:49 pm

    Do you think I could use a peanut butter that has oil added to make these?

    • Wannabe Chef
      December 13, 2011 | 1:17 am

      I would melt the peanut butter in the microwave before mixing it into the batter and reduce the butter by a tablespoon. That should get the texture just about right for baking.

  11. Gourmandelle
    December 15, 2011 | 8:46 am

    Delicious! Thank you for this great recipe :)

  12. Emma
    January 9, 2012 | 1:21 pm

    Just made these – my daughter has an egg allergy and these are a great way to give her a treat without it being too packed full of junk. They are delicious – look great, great texture. Taste great (if a little too sweet for my taste – although I think my daughter disagrees!). The recipe was also easy to follow. Thank you!

  13. Abby
    August 20, 2012 | 11:57 pm

    What the units for the flours were? Are they supposed to be cups?
    3/4 [cup]brown rice flour ?
    1/4 [cup]tapioca starch(or corn starch) ?

    • Wannabe Chef
      August 21, 2012 | 11:04 pm

      Yes, that is supposed to read cups. Sorry about that.

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