Easy Egg Free Peanut Butter Cookie Recipe – Vegan & Gluten Free

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When you have food allergies you can really start to miss those comforting foods. Cookies were one of my favorite baked goods before I started having a gluten, egg, and dairy allergy. 

These vegan peanut butter cookies are also gluten-free. I have found that this recipe is very forgiving and you can swap out almost every aspect if you like. 

They have even been a big hit at my necies birthday party AND I have gotten my “eat what I want husband” admited they taste good.

So let’s get into it this easy egg free peanut butter cookie recipe.

To make delicious egg-free peanut butter cookies, you will need a handful of simple ingredients.


  • 3/4 cup of peanut butter
  • 1 1/4 cups of firmly packed brown sugar
  • 1/2 Cup Crisco (I prefer butter-flavored Crisco)
  • Enger-G egg replacer (Make the equivalent of 1 egg as directed on the package)
  • 3 Tablespoons of Almond Milk – (or use regular milk of you are not allergic)
  • 1 teaspoon of Vanilla
  • 3/4 teaspoon of baking soda
  • 1/2 teaspoon of salt. 
  • 1 3/4 cup gluten-free flour- ( You can swap out with regular flour for non-gluten-free people)


  • Preheat the oven to 375 degrees Fahrenheit.
  • Cream together the first 6 ingredients. 
  • TIP: I have found that it mixes together better if you soften the peanut butter and Crisco.
  • Once the sugar and wet ingredients are well blended you can add the last three dry ingredients.
  • Grease a baking sheet with oil to prevent the cookies from sticking to the baking sheet, OR line it with parchment paper or use a non-stick baking mat.
  • Place one ice cream scoop size amount of raw cookie dough on the prepared baking sheet.
  • Make sure to smush down the balls of dough to be about the height of a baked cookie or they will not spread out and bake through the middle. – For added visual appeal use a fork to make the crisscross pattern.
  • Place cookies into the preheated oven.
  • For a soft and delicious peanut butter cookie bake at 375 for about 8-9 minutes
  • Let sit on the cookie sheet until solid enough to lift off the sheet with a spatula. 
peanut butter cookie dough
peanut butter cookie dough balls
peanut butter cookies

I LOVE soft cookies but if you want them to be a little more firm bake to 10-11 minutes.

Place them in an airtight container is a must especially if you are making them to be gluten-free. If they are just covered with plastic wrap by day 2 they are getting pretty dry.

Tools you’ll need

When it comes to making delicious egg-free peanut butter cookies, having the right equipment can make all the difference.  With these tools, you’ll be well-equipped to create mouthwatering egg-free peanut butter cookies that are sure to impress.

  • A large bowl for mixing ingredients. 
  • A fork.
  • A measuring cup set.
  • Parchment paper or use a non-stick baking mat.
  • An electric mixer will work but a stand mixer like a kitchen aid will work even better. 
  • An airtight container.
  • A cookie scoop or ice cream scoop.

Airtight Container for Storage

When it comes to storing your delicious egg-free peanut butter cookies, using an airtight container is going to help them last way longer. 

To ensure the best results, follow these storage instructions. Once your cookies have cooled completely, place them in an airtight container. Make sure the lid is tightly sealed to prevent any air from entering.

You have a few storage options with your egg-free peanut butter cookies. If you plan to consume them within 5 days, storing them at room temperature is sufficient. 

However, you can also freeze them after baking and set them out on the counter to thaw and this works great as well. This can be helpful if you want to prepare baked cookies in advance for a holiday or just and enjoy them later.

Parchment Paper (Optional)

When making egg-free peanut butter cookies, using parchment paper or spray oil on your baking sheet is optional but highly recommended. The use of parchment paper makes getting the baked cookies off the sheet easier and less frustrating.

Parchment paper does make cleanup easy. By lining your baking sheet with parchment paper, you can simply remove the cookies without any hassle or sticking. This not only saves you time and effort but also prevents your cookies from breaking apart when you try to remove them from the tray.

Additionally, parchment paper helps to achieve even baking. It acts as a barrier between the cookie dough and the baking sheet, preventing the cookies from directly touching the surface. This helps to distribute the heat more evenly, resulting in cookies that are baked to perfection.

Furthermore, using parchment paper can give your cookies a more golden brown bottom. The paper provides insulation between the dough and the baking sheet, which slows down the browning process. This allows the cookies to bake more evenly and develop a beautiful, golden color on the bottom.

Peanut Butter

There are several variations of peanut butter that you can use to make delicious peanut butter cookies. Both smooth and chunky peanut butter can be used in these recipes, depending on your preference for texture. Smooth peanut butter will give you a creamy and uniform cookie, while crunchy peanut butter adds an extra element of texture with its little peanut pieces.

However, it’s important to note that all-natural peanut butter is not recommended for making peanut butter cookies. This type of peanut butter tends to separate, which can affect the texture and consistency of your cookies. 

Flour – (Gluten Free or All purpose option)

For gluten-free peanut butter cookies recipe, I like to use the Krusteaz brand which is about $5 a bag so its not to expensive. Do not use a single ingredient flour mixture or the baked goods will not come out the way you want. The type of flour used can greatly impact the final outcome of the cookies.

 You can use the commonly used all-purpose flour in place of the gluten free flower if you like.

Whether using all-purpose flour or alternative flour, make sure to properly measure and mix the dry ingredients with the rest of the cookie dough. This will ensure a well-incorporated and uniform texture throughout the cookies.

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Dairy-Free Milk

When it comes to replacing dairy in an egg-free peanut butter cookie recipe, you have several options to choose from. Whether you have a dairy allergy or you’re following a vegan lifestyle, there are plenty of alternatives.

This recipe does use a small amount of milk in the baking process so if you use a different type of plant-based milk you shouldn’t notice the taste.

My favorite alternative for dairy is a non-dairy milk like almond milk. 

Vanilla Extract (Optional)

For those looking to enhance the flavor profile of their egg-free peanut butter cookies, vanilla extract is a fantastic addition. While it is not a necessary ingredient, it can provide a subtle sweetness and depth that takes these cookies to the next level. I have skipped it before but it definitely makes a difference in the flavor.

Chocolate Chips (Optional)

If you’re looking to add an extra burst of sweetness to your egg-free peanut butter cookies, consider incorporating vegan chocolate chips into your recipe. While chocolate chips are an optional ingredient, they can take the flavor of these cookies to a whole new level.

There are a couple of ways you can add chocolate chips to your egg-free peanut butter cookie dough. One option is to simply mix the chocolate chips directly into the dough before shaping and baking the cookies. This method ensures that every bite of your cookie is filled with melty pockets of chocolate goodness.

Alternatively, you can take your cookie presentation up a notch by pressing a few chocolate chips on top of each cookie dough ball before baking. 

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