how to make Eggless Peanut Butter Cookies

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!

ingredients

1. 1/2 cup unsalted butter, at room temperature
2. 1/2 cup sugar
3. 1/2 cup jaggery powder (unrefined cane sugar) or brown sugar
4. 1 tbsp flax meal
5. 1/2 cup crunchy peanut butter
6. 1/4 tsp vanilla extract/essence
7. 3/4 cup whole wheat flour
8. 3/4 cup all-purpose flour/maida
9. 1 tsp baking soda
10. 1/4 tsp salt

 

methods 

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. 

data-field-name="description" data-field="textarea" data-maxlength="500" data-placeholder="Write instructions..." itemprop="recipeInstructions"> 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.

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 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.

Remove from oven and let cool on baking sheet for a minute or two.
Transfer to cooling racks to cool completely.

Enjoy crispy, crunchy and healthy eggless peanut butter cookies guilt free!!

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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