Eggless Peanut Butter Cookies

Name: How to cook Eggless Peanut Butter Cookies - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 44 servings
Cuisine: Us

Introduce

Chef :

Vanitha Bhat

Eggless Peanut Butter Cookies

Crunchy, buttery and crispy with bits of peanuts in every bite, these one-bowl peanut butter cookies are guilt free with whole wheat and jaggery (unrefined cane sugar) in them!

Ingredient

Food ration :

44 servings

1/2 cup

unsalted butter, at room temperature

1/2 cup

jaggery powder (unrefined cane sugar) or brown sugar

1 tbsp

Cooking instructions

* Step 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.

* Step 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.

* Step 3

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

* Step 4

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

* Step 5

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

* Step 6

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

* Step 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.

* Step 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.

* Step 9

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

* Step 10

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

* Step 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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