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Home » Peanut Butter

Peanut Butter Cookies Without Eggs

Modified: Dec 14, 2021 · Published: Jan 3, 2013 by Anna · This post may contain affiliate links · 12 Comments

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If you find traditional criss-cross type peanut butter cookies to be a little dry, here's an alternative. These peanut butter cookies without eggs are sweet, chewy and have a peanutty filling. They are similar to the Pillsbury Double Delight Peanut Butter Cookies, but made from scratch! Also, the recipe is egg-free, so you can easily make the cookies vegan by using a vegan substitute for the milk.

Double Peanut Butter Cookies Without Eggs

Peanut Butter Cookies Without Eggs Ingredients

The original version is from Gooseberry Patch Big Book of Home Cooking: Favorite Family Recipes, Tips & Ideas for Delicious Comforting Food at its Best.  It calls for corn syrup and shortening, but I replaced those ingredients with maple syrup and coconut oil. The peanut butter in the center is a nice touch. Just make sure to use a sweetened peanut butter rather than an all-natural type or it will be too dry. Jif, Skippy or Reese's brand all work well.

More Recipes to Try!

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Recipe

Double Peanut Butter Cookies

Double Peanut Butter Cookies Without Eggs

Anna
A peanut butter cookie with peanut butter in the center
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Cookies
Cuisine American
Servings 24

Ingredients
 

  • 1 ½ cups well stirred and aerated all-purpose flour (200 grams)
  • ½ cup granulated sugar (100 grams)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup coconut oil or shortening (96 grams shortening)
  • ½ cup creamy peanut butter plus another ¼ cup for filling
  • ¼ cup maple syrup or corn syrup
  • 1 tablespoon milk or nondairy milk

Instructions
 

  • In a mixing bowl, combine the flour, sugar, baking soda and salt. Add the coconut oil and stir until crumbly. Add ½ cup of the peanut butter and stir well, then add the maple syrup and milk and stir until you have a thick dough.
  • Shape the dough into a cylinder about 2 inches in diameter. Wrap it in plastic and chill for about an hour or until very firm.
  • Preheat the oven to 350 degrees F. and have ready two ungreased or foil lined baking sheets.
  • Slice 12 ⅛ inch thick circles and arrange on a baking sheet. Spoon about ½ teaspoon of peanut butter in the center or each. Cut 12 more slices and lay over the peanut butter, then seal the edges. At this point, you can attempt to make criss-crosses, but try not to break the top and expose the peanut butter.
  • Bake for 10-12 minutes on center rack. While the first sheet bakes, repeat with remaining dough and peanut butter. Let the cookies cool on the baking sheet for about five minutes, then transfer to a wire rack to cool.

Notes

Cook time includes the chill time. The dough will be thick, but you still need to chill it so that it's firm enough to slice.
Keyword peanut butter cookies, Peanut Butter Filling
Tried this recipe?Let us know how it was!

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Comments

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  1. Susan says

    January 10, 2013 at 1:10 pm

    The first thing that caught my attention was your Portmeirion plate - I have the same ones! My brother would absolutely love these cookies - I'll have to make them for him.

  2. Maureen | Orgasmic Chef says

    January 06, 2013 at 5:40 pm

    5 stars
    Peanut butter cookies are real favorites of mine and I can't wait to make these this week. Yum.

  3. Karen says

    January 04, 2013 at 11:42 am

    Thanks for leaving in the original shortening and corn syrup ingredients. I don't have coconut oil and do not like maple syrup flavored sweets much. I like the idea of a moist peanut butter cookie.

  4. Jen says

    January 04, 2013 at 10:38 am

    Thanks! I appreciate the weights, too. I've never actually cooked with coconut oil, only used it as a moisturizer. I'm excited to try these because I do find the usual criss-cross peanut butter cookies dry.

  5. Anna says

    January 04, 2013 at 10:31 am

    Jen, that's actually a great question. The answer is no, I just measured it solid. Each tablespoon weighed 12 grams, so I used 96 grams. I'll go ahead and note that.

  6. Jen says

    January 04, 2013 at 10:29 am

    This is probably a stupid question but did you liquify the coconut oil before adding it?

  7. Cookie Sleuth says

    January 04, 2013 at 10:19 am

    Happy New Year! Looks like you are off to a great start with this recipe. 🙂

  8. Lisa Ernst says

    January 04, 2013 at 8:06 am

    I had a recipe for peanut butter cookies as a kid that didn't call for eggs and made very moist cookies. Somewhere along the way I lost the recipe, but this one looks like a great replacement. I like your substitutions, especially the coconut oil. I look forward to trying this.

  9. Stephanie says

    January 04, 2013 at 7:11 am

    Yum - Coconut oil! how cool, I'll have to give these a try. I have yet to add coconut oil to baked goods, I'm intrigued.

  10. Dorothy @ Crazy for Crust says

    January 03, 2013 at 9:06 pm

    Ooooh. I love these!

  11. Natalie says

    January 03, 2013 at 8:32 pm

    anything with PB is a winner for me!

  12. Kara says

    January 03, 2013 at 6:55 pm

    Yum! I will have to try these soon. 🙂

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

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I'm Anna, and welcome to Cookie Madness. To learn more about me, check the About page.

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