Easiest Way to Recipe Perfect Eggless Peanut Butter Cookies

Without fail cooking ultimate Eggless Peanut Butter Cookies easy, yummy, practical.

Good Evening every body, at this time you get present recipe Eggless Peanut Butter Cookies with 10 ingredients and 11 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 11 stages of easy cooking Eggless Peanut Butter Cookies.

Ingredients for Eggless Peanut Butter Cookies

1. Prepare 1/2 cup : unsalted butter, at room temperature.

2. Needed 1/2 cup : sugar.

3. Needed 1/2 cup : jaggery powder (unrefined cane sugar) or brown sugar.

4. Needed 1 tbsp : flax meal.

5. Needed 1/2 cup : crunchy peanut butter.

6. Prepare 1/4 tsp : vanilla extract/essence.

7. Needed 3/4 cup : whole wheat flour.

8. Needed 3/4 cup : all-purpose flour/maida.

9. Needed 1 tsp : baking soda.

10. Needed 1/4 tsp : salt.

If all ingredients Eggless Peanut Butter Cookies it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Eggless Peanut Butter Cookies

1. Preheat oven to 350 F or 180 C. Grease a large baking pan or sheet with oil or butter and keep aside. Mix the flours (whole wheat and all purpose) along with salt and baking soda with a wire whisk or spoon and keep aside..

2. Combine 1 tbsp flax meal (blend flax seeds to a fine powder and this is flax meal) and 2 ½ tbsp water and set aside for at least 5 minutes. This is the substitute for 1 egg..

3. In a large mixing bowl, beat butter with an electric beater until light and fluffy..

4. Add the sugars (white sugar and jaggery powder) along with the flax meal mixture and beat well..

5. Stir in peanut butter and vanilla and beat again until combined..

6. Add dry ingredients to creamed mixture until just combined. At this stage, you can refrigerate dough for about 10 minutes..

7. Roll dough by hand into 1 inch balls and place on greased baking sheet. Flatten with a fork in a criss-cross fashion. If you find it too soft to form the criss cross markings, refrigerate the dough for a few minutes..

8. Bake in preheated oven for 13 to 15 minutes until golden brown. It took me 15 minutes to get the golden brown colour. For a softer cookie, you can reduce the baking time to 12 or 13; we like it crispy, so I baked it for 15 minutes..

9. Remove from oven and let cool on baking sheet for a minute or two. Transfer to cooling racks to cool completely..

10. Enjoy crispy, crunchy and healthy eggless peanut butter cookies guilt free!!.

11. I have used crunchy peanut butter; you can use the creamy variety if you do not like to get bits of peanuts in your cookie. If you cannot get #jaggery, use brown sugar instead. You can substitute the whole quantity of sugar with brown sugar. If you like eggs in your baking, use 1 egg instead of the flax meal. Store leftover cookies in an airtight container; if they get soft, bake in a hot oven for 5 to 7 minutes to get them crispy again..

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