Traditional Vegetarian Recipes, Kid-friendly Recipes & Instant Pot Recipes from Indian and International Cuisines

Eggless Peanut Butter Chocolate Chip Cookies

Eggless Peanut Butter Chocolate Chip Cookies

Today, I am sharing the recipe for eggless peanut butter cookies. If you like peanut butter, you will love these cookies. I had a big jar of peanut butter lying in my pantry. I was planning to make cookies for my daughter since a long time. My daughter made peanut butter cookies with a 3 ingredient peanut butter cookie recipe but she didn’t like the taste. I was searching for a different recipe and I found this(Almond Butter M&M cookies) recipe. I thought my daughter would like these cookies if I make them with peanut butter. I attempted to make an eggless version of the same recipe using peanut butter. There are different egg substitutes that are mentioned in the online resources like flaxseed meal, milk, applesauce and cornstarch+water. I found it interesting to use cornstarch+water as an egg substitute because, these two ingredients are always readily available at my home. The cornstarch and water ratio is mentioned as 1:2 in some egg substitution charts and 1:3 in some of them. I used 1 Tbsp. cornstarch mixed with 2 Tbsp. water as an egg substitute. I used peanut butter in place of almond butter. The experiment was successful. Cookies tasted great and the taste was approved by my daughter. I served them to my son’s friend and he loved them too and asked me to share the recipe. I am going to experiment more with this easy egg substitute(cornstarch+water) in other cookie recipes and share the successful results with you all. I am saving this cookies recipe to make them  again and also sharing it here. Try it and enjoy!!!!

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Ingredients:

Measuring cup used: 1 Cup = 250ml

Serves – 12 cookies

All purpose flour – 3/4 cup

Peanut butter – 1/2  cup(I used Jif creamy peanut butter)

Cornstarch – 1 Tbsp.

Water – 2 Tbsp.

Mini chocolate chips – 1/2 cup

Unsalted butter – 1/4 cup(room temperature)

Brown sugar – 1/2 cup(I used dark brown sugar)

Vanilla extract – 1 Tsp.

Salt – 1/8 Tsp.

Procedure:

Step 1:

Preheat oven to 350F. Line a baking tray with parchment paper. In a small bowl, mix 1 Tbsp. cornstarch with 2 Tbsp. water and keep aside.

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Step 2:

Sift together flour, baking soda and salt.

Step 3:

In a stand mixer, using a paddle attachment, Mix butter, peanut butter and sugar until creamy. I tried to explain this in detail. Follow all the steps mentioned below.

Use room temperature butter. It should not too soft and mushy. It should be soft and you should be able to scrape it using a butter knife. Cut the butter into small pieces. Add the butter in the stand mixer. Attach the paddle and run the stand mixer on speed 4 for few seconds. Add the peanut buttter.  Run the stand mixer on speed 6 for about 1-2 minutes until the peanut butter and butter mixture is well mixed and looks creamy.

Add the brown sugar and run the stand mixer on speed 6 for 5-6 minutes until you have a light and fluffy mixture.

Step 4:

Add vanilla extract. Add cornstarch+water mixture. Run the mixer until it is mixed well.

Step 5:

Add the sifted flour in 2-3 batches and run the mixer on speed 4 until it is mixed well. The mixture will look like a soft dough.

Step 6:

Finally add the chocolate chips and fold them in gently.

Step 7:

Divide the mixture into 12 portions. Roll them into balls and slightly  flatten them.  Arrange them in a baking tray lined with parchment paper.

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Step 8:

Bake for 13-15 minutes till the bottom turns light brown. Remove the tray. They will be fragile to touch.  Let them cool in the tray for 10 minutes. They will continue to cook and harden. They will look slightly cracked on top.

Step 9:

Place them on a cooling rack and let them cool completely.

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Step 10:

Serve immediately or store them in an air tight container.

You need to try these cookies if you are a peanut butter and chocolate lover. You will enjoy!!!

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