Should I just say, “Vegan”? I don’t want to turn away any self-respecting meat eater to these yummy cookies, so I decided to just say that these are “no-butter, no-egg”! I promise you, these taste JUST like the ones loaded with butter and eggs, and your favorite creamy peanut butter, so don’t be put-off by this at all!
I make peanut butter cookies a lot around here. My non-chocolate eater, demands that he gets equal treatment as far as the treats-distribution goes- go figure! So, for as much as I thought I’d be making chocolate chip cookies around the clock with four kids….I make peanut butter cookies far more often! Now, the eggs and butter are fine if that is how you bake, but I honestly rarely use eggs in baking unless it’s for cookies. I use the mixture of flax-seeds to water:
1 Tablespoon ground flaxseed, mixed with 3 Tablespoons water= 1 egg
This is sometimes for health, and sometimes, because I am short on eggs, and want to eat them, not use them in baking! I have had great results in my quick breads, like pumpkin or chocolate zucchini bread, where I do flax-eggs almost exclusively, but for cookies, I sometimes like the egg in there. For this cookie, it had great results!! So, when I decided to cut the egg for this cookie, I cut the butter out too, and subbed in this butter flavored coconut oil.
I have found that this is great for where you would use butter or shortening in baking. I am not a huge coconut oil person, but I do like to use this in the cookies as it gives them a bit softer texture. Plus it allows me to mix by hand, since it’s so soft, if I want to make these a quiet-make for a surprise for my kids: “Whaaaa? I didn’t hear the mixer!!” Always a fun little surprise.
So let’s get to this and make these perfect…
No-Butter No-Egg Peanut Butter Cookies
1/2 cup butter flavored coconut oil
1/2 cup Your favorite- including the natural kind! Peanut Butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 flax-egg (1 Tbsp. ground flaxseed mixed with 3 Tbsp. water)
2 Tbsp. almond milk (or regular)
1 3/4 cups all purpose flour
1 tsp. baking powder
1/8 tsp. salt
1/8 tsp. baking soda
Preheat your oven to 350*. Spray or line a baking pan with parchment.
In a large bowl, cream the coconut oil, peanut butter, and sugars until creamy. Add the vanilla and flax-egg and mix. Stir in the milk. Set aside.
In a separate bowl whisk the dry ingredient together: flour, baking powder, salt, and baking soda. Gradually stir this into the peanut butter mixture.
Scoop out 1″balls of dough and roll in your palms until rounded. Place about 2″ apart on the baking sheet. Using the tines of a fork, press down 1st one direction and then the opposite direction (like a tick-tac-toe).
Bake for 8-10 minutes until the edges are lightly browned. Remove to a rack to cool.
Keeps for up to a week in a covered container, or up to 3 months, frozen.
Here’s the printable version:
So easy, and honestly, I often will double the recipe and make them whenever someone feels like they haven’t gotten their fair-share of goodies! For peanut-butter cookie lovers, this is your guy! Or if you love a bit of chocolate and can’t resist…this is a great recipe to make Peanut Butter Blossoms!