Make soft, chewy, and delicious 5 ingredient peanut butter cookies without eggs in just 20 minutes. Simple, halal, and perfect for quick homemade desserts!
Peanut Butter Cookie Recipe
If you love peanut butter, soft cookies, and easy baking, this recipe is for you. These 5 ingredient peanut butter cookies without eggs are chewy, sweet, and full of that classic nutty flavor. You don’t need fancy ingredients or special tools—just a bowl, a spoon, and a few pantry staples.
This recipe is simple enough for beginners but delicious enough to impress anyone. It’s also completely halal, egg-free, and can be made gluten-free if you use the right flour.
So grab a cup of milk or coffee, and let’s make these soft, chewy cookies that melt in your mouth.
Why You’ll Love This Recipe
There are so many reasons why these cookies are special.
- Only 5 ingredients: You probably already have them in your kitchen.
- No eggs: Perfect for those who are allergic to eggs or simply want an eggless recipe.
- Quick and easy: Takes only about 20 minutes from start to finish.
- Chewy and soft: The texture is just right—not too hard, not too crumbly.
- Perfect for gifting: Pack them in small jars or cookie boxes for friends and neighbors.
These peanut butter cookies no eggs are perfect for busy mornings, snack time, or a last-minute dessert when guests drop by.
Ingredients You’ll Need
You’ll be amazed how simple this list is. Here’s everything you need to make these cookies:
- 1 cup creamy peanut butter (use smooth peanut butter for soft cookies)
- 1 cup granulated sugar (white sugar gives that crisp edge)
- ½ cup all-purpose flour (you can also use oat flour or whole wheat for a twist)
- ¼ cup milk (any milk works—cow’s milk or almond milk)
- 1 teaspoon baking powder
That’s it. Five ingredients, and you’re ready to bake!
If you love mixing textures, you can add a handful of chocolate chips and make them oatmeal peanut butter chocolate chip cookies. But even on their own, they’re incredibly tasty.
Step-by-Step Instructions
Let’s go step by step so you can follow easily, even if you’re new to baking.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Line a baking tray with parchment paper so your cookies don’t stick.
If you want that nice chewy edge, make sure your oven is properly heated before baking.
Step 2: Mix Peanut Butter and Sugar
In a large mixing bowl, add 1 cup peanut butter and 1 cup sugar.
Use a spoon or hand mixer to blend them until smooth. The mixture should be creamy and thick.
This combination creates that rich base every peanut butter chip cookie needs.
Step 3: Add Milk and Baking Powder
Pour in ¼ cup milk and 1 teaspoon baking powder.
Stir well until everything combines evenly.
The baking powder helps the cookies rise a bit, while the milk replaces the egg’s moisture. It keeps the cookies soft and chewy inside.
Step 4: Add Flour
Now, mix in ½ cup flour gradually.
The dough will be slightly sticky, but that’s okay. You can chill it for 10 minutes if you want easier shaping.
If you prefer a healthier version, you can use oat flour—it adds a nice nutty flavor and makes the cookies pair perfectly with oatmeal peanut butter chocolate chip cookies recipes.
Step 5: Shape the Cookies
Scoop about one tablespoon of dough for each cookie.
Roll into small balls and place them on your baking tray, leaving space between each cookie.
Use a fork to press lightly on the top of each dough ball to make the classic crisscross pattern. It gives that signature peanut butter cookie look.
Step 6: Bake
Bake for 10 to 12 minutes or until the edges start to turn golden.
Don’t overbake—these cookies continue to set as they cool.
Once baked, remove them carefully and let them cool on the tray for 5 minutes. Then transfer to a wire rack.
Step 7: Serve and Enjoy
Your 5 ingredient cookies peanut butter are ready!
These are perfect with a cold glass of milk or a warm cup of coffee.
If you love something extra, drizzle a bit of melted chocolate on top, or sandwich two cookies with peanut butter in between.
Storage Tips
These cookies can stay fresh for up to 5 days in an airtight jar at room temperature.
If you want to store them longer, freeze the baked cookies or even the dough. When ready to eat, just bake straight from frozen (add 2-3 extra minutes of baking time).
Helpful Tips for the Best Cookies
- Use smooth peanut butter for even texture.
- Do not overmix once you add flour.
- Chill the dough if it feels too sticky.
- Keep an eye on baking time. Slightly underbake for soft cookies.
- Add chocolate chips if you want to make them more indulgent.
These tips work for almost all peanut butter cookies no eggs recipes, and they guarantee that bakery-style texture every time.
Variations You Can Try
Even though this recipe is perfect as it is, you can try different variations for fun.
- Oatmeal Peanut Butter Chocolate Chip Cookies:
Add ¼ cup oats and ¼ cup chocolate chips to the dough. - Peanut Butter Chip Cookies:
Use peanut butter chips instead of chocolate chips for an extra nutty flavor. - Banana Peanut Butter Cookies:
Add mashed banana instead of milk for natural sweetness. - Honey Peanut Butter Cookies:
Replace half the sugar with honey for a softer texture.
Each of these versions gives a new twist to your cookies while keeping them simple and egg-free.
Make Me Eat Tip
At Make Me Eat, we believe recipes should be easy enough for everyone to try and delicious enough to make again.
These cookies are proof that baking doesn’t need to be complicated. With just five simple ingredients, you can enjoy warm, chewy cookies that taste homemade every single time.
Frequently Asked Questions
Here are some of the most asked questions about eggless peanut butter cookies.
1. What can I use instead of an egg for peanut butter cookies?
You can replace one egg with ¼ cup milk, ¼ cup mashed banana, or ¼ cup yogurt. All of these keep your cookies soft and moist.
2. How to make peanut butter cookies with 5 ingredients?
Mix peanut butter, sugar, flour, milk, and baking powder together. Roll into balls, press with a fork, and bake for about 10 minutes at 350°F.
3. What can I put in cookies if I don’t have eggs?
Use milk, mashed banana, applesauce, or yogurt. They work as natural egg substitutes in most cookie recipes.
4. Can you use oil instead of an egg for cookies?
Yes. You can use about 1 tablespoon of oil mixed with 2 tablespoons of water as a replacement for one egg. But for peanut butter cookies, milk gives a better texture.
5. What makes cookies chewy or crispy?
Chewy cookies usually have more moisture (like milk or brown sugar). Crispy cookies are baked a bit longer or have more white sugar.
6. What happens if you bake without eggs?
The cookies might turn slightly denser, but still delicious if you use the right substitute like milk or banana.
7. How much banana equals one egg?
About ¼ cup mashed banana replaces one egg in baking. It also adds a light banana flavor.
If you love banana-based recipes, you might enjoy our Starbucks Banana Bread Recipe with Oil. It’s moist, flavorful, and perfect for pairing with these cookies!
8. Can I use milk instead of egg in cookies?
Yes, ¼ cup of milk replaces one egg. It gives moisture and softness without changing the flavor.
9. How to make eggless cookies at home?
Just mix your dry and wet ingredients, replace the egg with milk or banana, and bake. You’ll get the same chewy texture and taste.
10. What is the secret to perfect cookies?
The secret is not overbaking and using the right ratio of ingredients. Slightly underbake and let the cookies finish cooking on the tray for that soft, chewy bite.
11. Can olive oil replace one egg?
Yes, olive oil can be used, but it might slightly change the flavor. It’s better in chocolate cookies or oatmeal versions.
12. Can yogurt replace eggs?
Yes. Use ¼ cup plain yogurt per egg. It adds a nice softness and makes your cookies rich.
13. What to bake without eggs?
You can bake cookies, brownies, banana bread, or muffins using milk, banana, or yogurt instead of eggs.
14. What is the best flour for cookies?
All-purpose flour works best for a classic texture. But if you want a healthier version, use oat flour—it pairs great with oatmeal peanut butter chocolate chip cookies recipes.
15. Is eggless baking healthier?
It can be! It usually has less cholesterol and can be suitable for people with allergies. Plus, you can use healthier substitutes like banana or applesauce.
Troubleshooting Common Mistakes
If your cookies didn’t turn out as expected, here’s how to fix them next time.
- Too dry? Add a tablespoon more milk.
- Too soft? Bake 2 minutes longer.
- Too crumbly? Mix the dough a little more to let peanut butter hold it together.
- Too sweet? Reduce sugar slightly or use natural peanut butter.
Serving Ideas
Serve your cookies warm with:
- A glass of cold milk
- A scoop of vanilla ice cream
- Or crumble them over oatmeal or yogurt for breakfast
These cookies are perfect for holidays, after-school snacks, or quick desserts when you’re craving something sweet but simple.
Why Peanut Butter Cookies Without Eggs Work So Well
Eggs usually give structure and moisture to cookies, but in this recipe, peanut butter does both jobs. It acts as a binder and gives richness. Milk adds just enough moisture, while baking powder makes the cookies rise slightly.
That’s why this recipe is foolproof—even for beginner bakers.
Nutritional Information (Approximate per Cookie)
- Calories: 150
- Fat: 8g
- Carbohydrates: 15g
- Protein: 4g
- Sugar: 9g
If you add chocolate chips, the calorie count will increase slightly, but the flavor is worth it.
Final Thoughts
These 5 ingredient peanut butter cookies without eggs are everything you want in a cookie—soft, chewy, and full of flavor.
They take less than 20 minutes to make and are perfect for anyone looking for simple eggless baking ideas.
Whether you’re in a college dorm, baking with kids, or just want something sweet after dinner, this recipe from Make Me Eat will become your new go-to.
And remember, if you’re in the mood for something banana-flavored, check out our Starbucks Banana Bread Recipe with Oil—it’s another delicious treat you’ll want to bake again and again.
Happy baking!