Eggless Peanut Butter Cookies Recipe
A vegetarian Continental recipe with peanut butter - /2 smooth peanut butter & /2 crunchy peanut butter, all purpose flour (maida), sugar - powdered. Ready in 1h 10m, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
15 steps- 1
To begin with Eggless Peanut Butter Cookies, sift together flour, salt, baking soda and baking powder in a mixing bowl
peanut butter - /2 smooth peanut butter & /2 crunchy peanut butter(1 cup)all purpose flour (maida)(1 cup)baking powder(1/4 teaspoon)baking soda(1/4 teaspoon) - 2
Keep this flour mixture aside
all purpose flour (maida)(1 cup) - 3
In a wide bowl, cream peanut butter for 3-4 minutes at minimum speed using a hand mixer
peanut butter - /2 smooth peanut butter & /2 crunchy peanut butter(1 cup) - 4
Add in the powdered sugar, 2 tablespoon milk and cream the mixture again for 3 minutes
sugar - powdered(1/2 cup)baking powder(1/4 teaspoon)milk(4 tablespoon) - 5
At this stage, add flour mixture to the bowl and gradually mix at a very low speed until they are all well blended
all purpose flour (maida)(1 cup) - 6
Use hands and gently form a dough
- 7
If the dough is too thick, add a tablespoon of milk and refrigerate the dough for 20 minutes
milk(4 tablespoon) - 8
Divide the dough into medium lemon sized balls and place them on a baking sheetUsing a fork, you can make a criss-cross pattern to achieve the classic look of peanut butter cookies
peanut butter - /2 smooth peanut butter & /2 crunchy peanut butter(1 cup)baking powder(1/4 teaspoon)baking soda(1/4 teaspoon) - 9
Make sure to leave enough space between them
- 10
Since the cookies tend to expand when they start baking in the oven
baking powder(1/4 teaspoon)baking soda(1/4 teaspoon) - 11
Preheat oven to 180 C and bake until the edges turn into slightly golden brown colour
- 12
It takes approximately 13-14 minutes
- 13
Once the cookies are cooled down, they become crunchy
peanut butter - /2 smooth peanut butter & /2 crunchy peanut butter(1 cup) - 14
You can store these baked goodies in an air tight container and they stay good for up to 5 days
- 15
Serve Eggless Peanut Butter Cookies with Masala Chai or a cup of coffee during your evening work-time
peanut butter - /2 smooth peanut butter & /2 crunchy peanut butter(1 cup)
Rate this recipe
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Eggless Peanut Butter Cookies Recipe
A vegetarian Continental recipe with peanut butter - /2 smooth peanut butter & /2 crunchy peanut butter, all purpose flour (maida), sugar - powdered. Ready in 1h 10m, serves 4.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Directions
15 steps- 1
To begin with Eggless Peanut Butter Cookies, sift together flour, salt, baking soda and baking powder in a mixing bowl
peanut butter - /2 smooth peanut butter & /2 crunchy peanut butter(1 cup)all purpose flour (maida)(1 cup)baking powder(1/4 teaspoon)baking soda(1/4 teaspoon) - 2
Keep this flour mixture aside
all purpose flour (maida)(1 cup) - 3
In a wide bowl, cream peanut butter for 3-4 minutes at minimum speed using a hand mixer
peanut butter - /2 smooth peanut butter & /2 crunchy peanut butter(1 cup) - 4
Add in the powdered sugar, 2 tablespoon milk and cream the mixture again for 3 minutes
sugar - powdered(1/2 cup)baking powder(1/4 teaspoon)milk(4 tablespoon) - 5
At this stage, add flour mixture to the bowl and gradually mix at a very low speed until they are all well blended
all purpose flour (maida)(1 cup) - 6
Use hands and gently form a dough
- 7
If the dough is too thick, add a tablespoon of milk and refrigerate the dough for 20 minutes
milk(4 tablespoon) - 8
Divide the dough into medium lemon sized balls and place them on a baking sheetUsing a fork, you can make a criss-cross pattern to achieve the classic look of peanut butter cookies
peanut butter - /2 smooth peanut butter & /2 crunchy peanut butter(1 cup)baking powder(1/4 teaspoon)baking soda(1/4 teaspoon) - 9
Make sure to leave enough space between them
- 10
Since the cookies tend to expand when they start baking in the oven
baking powder(1/4 teaspoon)baking soda(1/4 teaspoon) - 11
Preheat oven to 180 C and bake until the edges turn into slightly golden brown colour
- 12
It takes approximately 13-14 minutes
- 13
Once the cookies are cooled down, they become crunchy
peanut butter - /2 smooth peanut butter & /2 crunchy peanut butter(1 cup) - 14
You can store these baked goodies in an air tight container and they stay good for up to 5 days
- 15
Serve Eggless Peanut Butter Cookies with Masala Chai or a cup of coffee during your evening work-time
peanut butter - /2 smooth peanut butter & /2 crunchy peanut butter(1 cup)
Rate this recipe
