Made with applesauce instead of eggs, these vegan peanut butter cookies are deliciously tender and full of peanut flavor.
Peanut Butter Cookies (No Eggs) Recipe
These vegan peanut butter cookies were developed by baker Brittany Angell specifically for people following a plant-based diet. Using applesauce as an egg substitute keeps the cookies moist and soft while delivering the classic peanut butter flavor. Many non-vegans won’t notice the difference—these are that good.
Why make peanut butter cookies without eggs?
An egg-free cookie recipe is essential if you or someone you bake for has an egg allergy or intolerance. This recipe was formulated to be eggless from the start, so you don’t need to adapt a traditional recipe yourself.
Is this vegan peanut butter cookie recipe healthy?
While cookies are an indulgence, this vegan version uses simple, quality ingredients and avoids some of the additives found in many store-bought options. It’s a better-for-you treat when you want a homemade cookie that’s still satisfying.
Ingredients for Vegan Peanut Butter Cookies
Ingredients for approximately 20 cookies:
- Vegan butter: 6 tablespoons, room temperature
- Brown sugar: 1/2 cup (105 g)
- Organic cane sugar: 1/2 cup (110 g), plus 1/4 cup extra for rolling (optional)
- Unsweetened applesauce: 3 tablespoons (46 g), used as the egg substitute
- Creamy peanut butter: 1 cup (245 g)
- All-purpose flour: 1 cup plus 3 tablespoons (170 g)
- Baking powder: 1 teaspoon (double-acting)
- Himalayan salt: 1/4 teaspoon (or 1/8 teaspoon table salt)
- Vegan chocolate chips (optional): 1 cup
Ingredient substitutions and notes
- Gluten-free option: Replace the all-purpose flour with a 1:1 cup-for-cup gluten-free flour blend such as King Arthur Measure for Measure.
- Mix-ins: Omit chocolate chips for a classic peanut butter cookie or swap them for nuts, seeds, dried fruit, or crushed pretzels.
Equipment
- 2 baking sheets
- Parchment paper
- Hand mixer or stand mixer
- Large mixing bowl
- Cookie scoop (about 1 1/2 tablespoons)
What replaces eggs in this recipe?
Unsweetened applesauce replaces eggs in this recipe. It provides moisture and helps bind the dough while keeping the cookies tender.
How to make eggless peanut butter cookies
Step-by-step directions:
- Prep: Preheat the oven to 350°F (175°C). Position two oven racks near the center and line two baking sheets with parchment paper.
- Cream: In a large bowl or stand mixer, beat the vegan butter, brown sugar, and cane sugar on high for 30–40 seconds until combined and slightly fluffy.
- Add wet ingredients: Mix in the applesauce and peanut butter on high until fully incorporated.
- Combine dry ingredients: Add the flour, baking powder, and salt and mix on medium until the dough comes together and thickens. Fold in chocolate chips if using.
- Shape: If desired, pour 1/4 cup cane sugar into a small bowl. Scoop dough (about 1 1/2 tablespoons), roll in the sugar, and place cookies at least 1 inch apart on the prepared sheets (about 10–12 per tray). Press a fork in a crisscross pattern to flatten to roughly 1/2–3/4 inch thick.
- Bake: Bake 10–12 minutes, rotating baking sheets halfway through. Remove when the edges are golden brown—the centers may still look slightly underbaked but will set as they cool.
- Cool and store: Allow cookies to cool completely on the baking sheet before transferring to a container. Store at room temperature or in the fridge in a sealed container; freeze for up to one month.
Tips and tricks
- Use gram measurements when possible for consistent results.
- A smoother, more processed creamy peanut butter (for example, a jar labeled “natural” that is still smooth) produces the best texture.
- Don’t overmix once you add flour—overworking the dough with all-purpose flour can make the cookies tough.
- Cookies will finish baking as they cool; remove them when the edges turn golden brown for a soft center.
- Other cup-for-cup gluten-free flour blends should work if you’re avoiding gluten.
How to tell when the cookies are done
They are ready when the edges are golden brown. The centers might still look a touch soft—this is normal and keeps them tender after cooling.
Serving suggestions
Serve these cookies with your favorite non-dairy milk or a scoop of dairy-free ice cream for an extra-treat dessert.
Storage and shelf life
Keep cookies in a sealed container at room temperature or in the refrigerator for up to 5 days for best freshness. For longer storage, freeze in an airtight container for up to 1 month.
More peanut butter cookie recipes
- 3-Ingredient Peanut Butter Cookies
- Peanut Butter Keto Cookies
- Classic Peanut Butter Cookies
(Eggless) Vegan Peanut Butter Cookie Recipe
Ingredients
- 6 tablespoons room temperature vegan butter
- 1/2 cup (105 g) brown sugar
- 1/2 cup (110 g) organic cane sugar, plus 1/4 cup for rolling (optional)
- 3 tablespoons (46 g) unsweetened applesauce
- 1 cup (245 g) creamy peanut butter
- 1 cup plus 3 tablespoons (170 g) all-purpose flour (or King Arthur Measure for Measure for GF)
- 1 teaspoon double-acting baking powder
- 1/4 teaspoon Himalayan salt (or 1/8 teaspoon table salt)
- 1 cup vegan chocolate chips (optional)
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper. Place two racks near the center of the oven.
- In a large bowl or stand mixer, cream the vegan butter, brown sugar, and cane sugar on high for 30–40 seconds.
- Mix in the applesauce and peanut butter until fully combined.
- Add the flour, baking powder, and salt, mixing on medium until the dough comes together. Fold in chocolate chips if using.
- If desired, roll scooped dough in the extra cane sugar. Place cookies 1 inch apart (about 10–12 per sheet) and flatten with a fork in a crisscross pattern to about 1/2–3/4 inch thick.
- Bake 10–12 minutes, rotating sheets halfway through. Remove when edges are golden brown and allow to cool completely to finish setting.
- Store cooled cookies in a sealed container at room temperature or refrigerate. Freeze for up to one month.
Notes
- Use gram measurements for the most consistent results.
- Choose a smooth, slightly processed creamy peanut butter for best texture.
- Do not overmix after adding flour to avoid tough cookies.
- Other cup-for-cup gluten-free blends should work in place of all-purpose flour.
Nutrition
Per cookie: Calories: 170 kcal | Carbohydrates: 18 g | Protein: 3.6 g | Fat: 10.1 g | Saturated Fat: 3.5 g | Cholesterol: 9.2 mg | Sodium: 86.6 mg | Fiber: 0.8 g | Sugar: 11.4 g
Additional Info
Course: Dessert | Cuisine: American | Keyword: vegan peanut butter cookies
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