Indian Bakery
Eggless peanut butter cookies
Soft, nutty cookies made with atta and peanut butter, with an easy no-egg dough.
Based on Hebbar's Kitchen’s Hebbar's Kitchen recipe ↗
- Time
- 22 minutes
- Makes
- About 15 cookies
- Oven, conventional
- 180°C / 350°F
Before you begin
Read the whole recipe, then get these ready.
- Baking tray
- Baking paper
- Mixing bowl
- Fork
Use smooth or crunchy peanut butter, but avoid very runny natural peanut butter for the first attempt.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Heat the oven to 180°C (350°F). Beat butter, both sugars and peanut butter until creamy.
- 2
Sift in flour, baking powder, baking soda and salt. Mix in vanilla until a soft dough forms.
- 3
Roll into balls, flatten with a fork and place on a lined tray.
- 4
Bake for 8–12 minutes. Cool on the tray before moving; they firm as they cool.
Your baking notes
Notes stay on this device.