Eggless Peanut Butter Cookies; crunchy, eggless and with whole wheat in them! These egg free peanutty beauties have some healthy sugar in them too!!! With jaggery and whole wheat, 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! 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 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!
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. Mmm, they still taste so amazing and scrumptious and with less guilt too!
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!
Do try these and enjoy with your family because, they are:
- Peanut buttery!
- Crunchy with a kick of peanut bits in every bite!
Whip up 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:
- ½ cup unsalted butter, at room temperature
- ½ cup sugar
- ½ cup jaggery powder (unrefined cane sugar) or brown 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
- 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.
- 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.
- In a large mixing bowl, beat butter with an electric beater until light and fluffy.
- Add the sugars (white sugar and jaggery powder) along with the flax meal mixture and beat well.
- Stir in peanut butter and vanilla and beat again until combined.
- Add dry ingredients to creamed mixture until just combined
- At this stage, you can refrigerate dough for about 10 minutes.
- 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.
- 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.
- Makes about 44 cookies.
- 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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