Hello, I’m Laura. Today, we’re going to make eggless peanut butter cookies recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Eggless Peanut Butter Cookies Recipe
Eggless Peanut Butter Cookies is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Eggless Peanut Butter Cookies is something that I have loved my entire life.
To be with this recipe, we must prepare a few components. You can have eggless peanut butter cookies using 10 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Eggless Peanut Butter Cookies:
- Get 1/2 cup unsalted butter, at room temperature
- Take 1/2 cup sugar
- Make ready 1/2 cup jaggery powder (unrefined cane sugar) or brown sugar
- Make ready 1 tbsp flax meal
- Make ready 1/2 cup crunchy peanut butter
- Get 1/4 tsp vanilla extract/essence
- Get 3/4 cup whole wheat flour
- Prepare 3/4 cup all-purpose flour/maida
- Make ready 1 tsp baking soda
- Prepare 1/4 tsp salt
Steps to make Eggless Peanut Butter Cookies:
- Preheat oven to 350 F or 180 C. - Grease a large baking pan or sheet with oil or butter and keep aside. - Mix the flours (whole wheat and all purpose) along with salt and baking soda with a wire whisk or spoon and keep aside.
- Combine 1 tbsp flax meal (blend flax seeds to a fine powder and this is flax meal) and 2 ½ tbsp water and set aside for at least 5 minutes. This is the substitute for 1 egg.
- In a large mixing bowl, beat butter with an electric beater until light and fluffy.
- Add the sugars (white sugar and jaggery powder) along with the flax meal mixture and beat well.
- Stir in peanut butter and vanilla and beat again until combined.
- Add dry ingredients to creamed mixture until just combined. At this stage, you can refrigerate dough for about 10 minutes.
- Roll dough by hand into 1 inch balls and place on greased baking sheet. - Flatten with a fork in a criss-cross fashion. If you find it too soft to form the criss cross markings, refrigerate the dough for a few minutes.
- Bake in preheated oven for 13 to 15 minutes until golden brown. It took me 15 minutes to get the golden brown colour. - For a softer cookie, you can reduce the baking time to 12 or 13; we like it crispy, so I baked it for 15 minutes.
- Remove from oven and let cool on baking sheet for a minute or two. - Transfer to cooling racks to cool completely.
- Enjoy crispy, crunchy and healthy eggless peanut butter cookies guilt free!!
- I have used crunchy peanut butter; you can use the creamy variety if you do not like to get bits of peanuts in your cookie. - If you cannot get #jaggery, use brown sugar instead. You can substitute the whole quantity of sugar with brown sugar. - If you like eggs in your baking, use 1 egg instead of the flax meal. - Store leftover cookies in an airtight container; if they get soft, bake in a hot oven for 5 to 7 minutes to get them crispy again.
So that’s going to wrap this up with this special dish eggless peanut butter cookies recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
