Easy Wholesome Peanut Butter Cookies

If you love your peanuts and peanut butter, you will love these cookies! These peanut butter cookies are crispy, buttery, very nutty and so much fun!

Made with wholewheat flour and sweetened with jaggery, these peanut butter cookies are egg free. A simple and easy recipe, that makes some really delicious eggless Peanut butter cookies.

You can make these cookies plain (without any toppings) or top them with chocolate chunks and roasted peanuts like I did. Or turn them into jam thumbprint cookies to play on the combination of peanut butter and jelly! There are just so many possibilities!

If you love making cookies at home, you may like a few other cookie recipes that I have shared earlier.

Lets have a look at the main ingredients for this recipe

Peanut Butter is the most important ingredient in a peanut butter cookie off course! This recipe calls for a creamy unsweetened or mildly sweet peanut butter. You can use a homemade one or store bought peanut butter as well. They both will work perfectly in this recipe.

Whole Wheat Flour is nutritionally better than all purpose flour and our regular Gehu ka aata actually works quite well in baking. For those of you not familiar with Gehu ka aata, it is a fine milled whole wheat flour.

Jaggery is the main sweetener in this recipe. It is an unrefined sugar and it retains many nutrients from sugarcane. The caramel notes to its flavour enhances the taste of these cookies. And jaggery works really well with peanuts too!

Ghee/Butter make the cookies more decadent and helps in getting a lighter texture. You can use the same amount of ghee or butter in this recipe.

Vanilla Extract and Salt enhance the flavour of these cookies. A little bit goes a long way with them.

Now that we have covered all the main ingredients, here is the detailed written recipe for you:

Eggless Peanut Butter Cookies

Serves: 15-18 cookies Prep Time: 15 mins Cooking Time: 20 mins 20 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup (130 g) - Wholewheat flour

1/2 cup (120 g) - Peanut butter

1/4 cup (50 g) - Butter

1/2 cup (75 g)- Jaggery

1/2 tsp - Baking Soda

1/2 tsp - Baking Powder

1/4 tsp - Salt

1/4 cup (60 ml) - Milk

1 tsp (5 ml) - Vanilla extract

40 g - Chocolate chunks (optional)

20g - Roasted Peanuts (optional)

Instructions

1. Take a large mixing bowl and add the peanut butter, ghee and jaggey and whisk it thoroughly.
2. Add in the baking powder, baking soda and salt give it another mix.
3. Now add the vanilla extract and whole wheat flour and fold it gently until the flour is almost mixed in.
4. Add in the milk and mix until an even and smooth dough forms.
5. Scoop out around 1.5 tbsp portions of the dough and add some chocolate chunks and toasted peanuts on top (optional). Roll them lightly.
6. Place them on a parchment lined baking sheet and press them lightly.  Leave some space around the cookies. These cookies will spread slightly.
7. Bake these cookies in a preheated oven at 180 C for around 15-20 minutes, depending on your oven. The cookies should have spread a little and risen slightly. When you lightly tap (don't burn your fingers) the top of a cookie, it should feel firm.
8. Take the cookies out of the oven and let them cool slightly before transferring them to a wire rack to cool completely.
9. Store the cookies in an air tight container for upto 2 weeks.

Notes

1. Use an unsweetened or mildly sweetened creamy peanut butter for this recipe.
2. If your peanut butter is firm, you may need 1 more tbsp of milk in the dough.
3. You can keep them plain/without any toppings.
4. If you are adding chocolate chunks, choose any chocolate that you prefer.
5. Do not over bake these cookies. Don't let them turn brown. Because of the high quantity of peanuts, they taste bitter when baked for longer.

Did You Make This Recipe?

Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.