Eggless Peanut Butter Cookies; crunchy, eggless and with whole wheat in them!
These egg free peanutty beauties have some healthier, non refined sugar in them too!!!
With jaggery and whole wheat flour, there is no reason not to bite into one or two of these beauties, is there?
Spending time in the kitchen, concocting new dishes or even preparing a simple meal has always been my de-stressor!
If I am baking, well, you can be sure I would have gone to a meditative stage! I am so into the nuances and nitty gritty steps of baking that all my worries, stress, negative thoughts go poof!!!
My boys have always loved all my bakes, be it pizzas, cookies or cakes!
Although they love chocolate cookies, brownies or chocolate cakes any time, they do love a variation from chocolate sometimes; mind you, sometimes!
Peanut butter cookies have always been one of the cookies I dish out when I have excess peanut butter or when I need to just bite into peanut butter and not just slather them on breads for a peanut butter and jam sandwich; another favorite of mine!
My regular recipe is made with eggs and now that I am on a no-egg baking spree, I decided to tweak my original recipe by substituting with flax meal instead of eggs.
Flax meal (a good substitute for eggs in baking) is ground flax seeds which is a rich source of the “good fat”, Omega-3 essential fatty acids, a good source of fiber and high in protein too!
When you grind flax seeds to a powder, it unlocks its nutritional benefits. Once ground, you need to store it in the refrigerator(preferably freezer) to maintain its freshness and nutrition.
Jaggery (unrefined Indian cane sugar) is way better in nutrition than white sugar, so I have substituted half the sugar with jaggery as this was my first attempt at using jaggery in a cookie and I am totally in love with the flavor it lends to the cookie!
(Successfully baked later using only jaggery ....came out amazing and delicious.....do check it out below)
Whole wheat flour in baking has always produced a dense texture to a cake or cookie, so I have used half whole wheat and half all purpose or maida.
(A full disclosure.....I tried using only wheat flour and "Mmm", they still taste so amazing and scrumptious and with less guilt too!! My 2 year old granddaughter was hogging them too like rest of my family!)
This is the first time I have experimented with flax meal so I was a bit tense when the cookies were baking, expecting them to collapse without any eggs…but, what do you know; they came out crispy, flaky and buttery with a beautiful golden brown color!!
Yayy!! With butter, peanut butter (I have used crunchy peanut butter, you can use the creamy variety instead), whole wheat and flax meal in these buttery bites with hits of crunchy peanuts, this eggless peanut butter cookie is a winner and now in my blog to be chronicled forever to help me and you enjoy making it over and over again!
UPDATED JANUARY 2025:
Today, January 9th being my first granddaughter's 4th birthday, I could not resist baking these up as these cookies were the first cookies I made for her when she was 2 years old and she would enjoy them gleefully, strutting around the house with a cookie in each hand!
Also, January 10th is my younger daughter-in-law's birthday too, so double celebration is called for don't you think?
This time, I decided to use only jaggery as a sweetener in place of half of the white sugar and of course using only whole wheat flour too. So happy with the result.
Another twist I decided to do was dunk the cookie dough balls in sesame seeds, flattening them a bit while dunking in the seeds to coat one side of the cookie before baking. Again, happy with the result!
Sesame seeds are good for you seeds! We Indians use them up in various dishes, especially in winters.
Sesame seeds or "til" as we call it are also made into brittles called "chikki", a must have during winters for us, especially after lunch.
So, the recipe is the same, just all of it jaggery powder and all of the flour is whole wheat flour. Rest of the recipe is the same.
Just make sure not to over bake them as jaggery burns more easily than plain white sugar.
I had to bake for just 13 minutes to get that golden color with a soft yet crispy bite.
The first batch I did bake a minute more and the cookies turned a bit darker but the cookies were super buttery and crispy, the way I love it! So still delicious, especially crispy in every bite! So, keep an eye on the cookies while baking to get the color and texture you like.
Don't these look gorgeous? My family was totally thrilled to grab a couple with their evening tea!
So, what are you waiting for?
Get a jar of peanut butter (preferably totally sugar free and natural but the regular ones too are ok) and whip this up for you and your family (and friends too)!
You will definitely be making this again and again and again as I have been ever since I first made it!
Do try these and enjoy with your family because, they are:
- Crispy!
- Buttery!
- Peanut buttery!
- Healthier as they have whole wheat flour!
- Crunchy with a kick of peanut bits in every bite!
- Eggless
- Easy to make/bake
Bake a batch of these today and enjoy with family or pack it up and gift it away to your loved ones!
Love this? Then do try other similar scrumptious and easy to make cookies like:
- Karachi/Candied Fruit Cookies
- Khara or Spicy Biscuits
- Jam-Filled Thumbprint Cookies
- Rich Double Chocolate Chip Cookies
Best Eggless Peanut Butter Cookies; crunchy, eggless, sweetened with jaggery and with whole wheat in them!
Ingredients
- ½ cup unsalted butter, at room temperature
- ½ cup sugar
- ½ cup jaggery powder (unrefined cane sugar) or brown sugar/coconut sugar
- 1 tbsp flax meal
- ½ cup crunchy peanut butter
- ¼ tsp vanilla extract/essence
- ¾ cup whole wheat flour
- ¾ cup all-purpose flour/maida
- 1 tsp baking soda
- ¼ tsp salt
Instructions
- 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 (3/4 cup whole wheat and 3/4 all purpose or only whole wheat flour) along with 1/4 tsp salt and 1 tsp baking soda with a wire whisk or spoon and keep aside.
- Combine 1 tbsp flax meal (blend flax seeds to a fine powder and this is flax meal) and 3 tbsp water and set aside for at least 5 minutes.
- In a large mixing bowl, beat 1/2 cup butter with an electric beater until light and fluffy.
- Add the sugars (1/2 cup white sugar and 1/2 cup jaggery powder or 1 cup of jaggery powder ) along with the flax meal mixture and beat well.
- Stir in 1/2 cup peanut butter and 1 tsp vanilla and beat again until combined.
- Add dry ingredients to creamed mixture until just combined. Mix well to form a dough.
- At this stage, you can refrigerate dough for about 10 minutes; totally optional.
- 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.
- Bake in preheated oven for 13 to 15 minutes until golden brown. It took me 15 minutes to get the golden brown color. But each oven is different, so check at 13 minutes.
- 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.
- Remove from oven and let cool on baking sheet for a minute or two.
- Transfer to cooling racks to cool completely.
- Enjoy!
Notes
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.
After many bakes of this yummy cookie, I am now using only whole wheat flour (no plain flour) but you still could use a mix of both.
If you cannot get jaggery, use brown sugar or even coconut sugar instead. You can substitute the whole quantity of sugar with brown sugar too.
If you love the earthy tones of jaggery and with added bonus of more nutrients in them, then use just jaggery as the sweetener.
If you like eggs in your baking, use 1 egg instead of the flax meal.
Do check out the post above for my sesame seeds twist on this every delicious peanut butter cookie!
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.
I am sharing this with #RecipeoftheWeek | #FiestaFriday along with co hosts Judi @ cookingwithauntjuju.com and Mollie @ The Frugal Hausfrau
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You made me laugh when you said your boys like a variation...sometimes!! I bet these are delish! Thanks for sharing with us at Fiesta Friday!
Mollie
Thanks so much Mollie 🙂 Haha, my sons were so reluctant to try anything without chocolate in it 🙂 These cookie are so scrumptious, they were gone in a few days!
Anything with peanut butter (or almost) is a favorite, from a sandwich to a sauce and to Peanut Butter cookies. Sounds a lot healthier than my version. Thanks Vanitha for sharing with Fiesta Friday.
Thanks so much!! It is always fun and a pleasure to be a part of FF 🙂
These cookies sounds so yummy and delicious, I bet they won't survive in my home for too long 🙂
Thanks Jagruti 🙂 Yes, they are irresistible!!
Cookies look crispy and crunchy. Loved the addition of jaggery to it.
Thanks so much Jayashree 🙂 🙂 These cookies do come out crispy and crunchy!! I have been experimenting with adding jaggery to most of my desserts and bakes!!
Delicious cookies..loved you added flax seeds.. definitely looks yummy
Thanks Lathiya 🙂 🙂 I have a whole jar of these in my refrigerator and plan to add to many of my dishes now 🙂 🙂 Thanks for stopping by...
loved the recipe. Yum stuff
Thank you so much Vidya 🙂
A truly amazing crispy crunchy delight
Thanks Sangeeta 🙂 Yes, it is absolutely crunchy, munchy and tasty!