Eggless Peanut Butter Cookies

Name: Eggless Peanut Butter Cookies
Yield: 44 servings
Cuisine: Indian
Ingredients: 1/2 cup unsalted butter, at room temperature; 1/2 cup sugar; 1/2 cup jaggery powder (unrefined cane sugar) or brown sugar; 1 tbsp flax meal; 1/2 cup crunchy peanut butter; 1/4 tsp vanilla extract/essence; 3/4 cup whole wheat flour; 3/4 cup all-purpose flour/maida; 1 tsp baking soda; 1/4 tsp salt

Vanitha Bhat @cook_10017275

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!

Vanitha Bhat @cook_10017275

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!

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Ingredients

44 servings

1/2 cupunsalted butter, at room temperature
1/2 cupsugar
1/2 cupjaggery powder (unrefined cane sugar) or brown sugar
1 tbspflax meal
1/2 cupcrunchy peanut butter
1/4 tspvanilla extract/essence
3/4 cupwhole wheat flour
3/4 cupall-purpose flour/maida
1 tspbaking soda
1/4 tspsalt

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Steps

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.