Easy Peanut Butter Cookies | NO EGGS and dairy free!

Looking for Vegan recipes for beginners? These delicious and easy peanut butter cookies are not only egg free, they’re dairy free, gluten free, and vegan friendly!

1/2c packed brown sugar
1/2c peanut butter
1/2Tbsp ground flax seed
1.5Tbsp water

Mix ground flax seed with water and let it sit for 5 minutes
Mix brown sugar, peanut butter, and flax seed and water mixture.
Roll 1Tbsp balls of dough. Place on nonstick cookie sheet and flatten with fork.
Bake cookies at 350 for 10 minutes. Let cookies cool on sheet for 2 to 3 minutes.
Remove carefully to cooling rack or plate. Let cookies cool completely before eating.

A note about making these vegan – you must use a vegan friendly brand of brown sugar (Bob’s Red Mill, Sugar in the Raw, etc) in order for the cookies to be truly vegan. I used organic brown sugar from Costco.

Minimal ingredient recipes: https://bit.ly/3XJ2DrF

Ground Flaxseed – https://amzn.to/3HbK34v
1 Tablespoon scoop – https://amzn.to/40gcJCf

Another egg free recipe to try:
Old Time Knowledge – Banana Coconut Muffins: https://www.youtube.com/watch?v=-RfIKmdvwN0

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– GIR Silicone Spatula: https://amzn.to/3ImvNIs
– Butterie Flip-Top Butter Dish: https://amzn.to/3YZ8j1I

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Foreign If you’ve gone shopping for eggs recently you’ll know that there’s been a huge price increase due to avian flu in some places you can’t even find eggs the stores are running out most of them are limiting quantities that you can even buy so I thought that this would be the

Perfect time to pull out my favorite peanut butter cookie recipe this recipe is not only egg free it is dairy free it is gluten free it is vegan you’re probably asking are there actually any ingredients in these cookies yes and there are very few the three ingredients

That you’re going to need for this recipe are brown sugar peanut butter the original recipe says natural peanut butter that’s what I have here but I’ve made this with just like regular Skippy Jiff Peter Pan whatever and the third ingredient is one that you may or may not have or be familiar with

And that is ground flax seed ground flaxseed is commonly used in vegan baking as an egg substitute I like to keep some on hand because it’s very high in fiber so I’ll sprinkle it in my oatmeal on my yogurt that kind of thing I got mine at a bulk food store but you

Can find this pretty much at any grocery store as well I know they sell it at Trader Joe’s but they sell it at like Walmart Giant Eagle Meyer whatever grocery store you have near you sometimes you can find this in like the cereals and Grains aisle sometimes it’s

In the baking aisle and sometimes if you have like an organic section of a grocery store you’ll find it there you might need to look around a little bit but it will probably be available to you let’s get going on these cookies so first you have to mix your ground

Flax seed with a little bit of water and just let that sit for five minutes while we’re waiting on the flax seed we can combine our other ingredients and that’s brown sugar and peanut butter it’s just to use natural peanut butter I’ve made these with all sorts of peanut

Butter so use what you have So our five minutes are up and you can kind of see that the flax seed and water form this like thicker concoction it almost looks like stone ground mustard to me so now that we have our flax egg we’re gonna go ahead and put that in the bowl with the other ingredients

And now we mix And just like that maybe a cookie dough and you can eat it you can eat it raw because there’s no eggs time to scoop scoop these by the tablespoon full this scoop is a little bit larger so I’m just kind of under filling it and then I like to roll them into balls

And then take a fork and this is just like you make regular peanut butter cookies you do a little sort of pattern on the top like that all right let’s get these in the oven here we’ve got our lovely plate of cookies here let me show you

So you can see how nice the texture is nice and soft and they also taste really good I think I need milk with these so after you bake these you do want to let them cool on the cookie sheets for a couple of minutes and when I say a couple of

Minutes I mean two to three minutes you have to be a little bit careful when you take them off of the sheets because they can tend to be a little bit crumbly when they’re still warm but you don’t want them to cool completely on their sheets because then they will stick let them

Cool for two to three minutes scoop them off put them on a cooling rack or a plate and let them cool completely before you eat them because they do tend to fall apart when they’re still hot so you don’t necessarily need eggs to bake you can make plenty of great dishes

Great desserts without eggs I’ve noticed a few of my YouTube friends who have made some of these videos so I’ll go ahead and Link some of those in the description down below if you happen to enjoy making recipes with very few or minimal ingredients I have an entire

Playlist and I will link it in the description down below I hope you found this video useful and I hope you enjoyed watching if you did please give it a thumbs up and subscribe to my channel I post videos about food vintage cookbooks and retro recipes every week thanks

Again and I will see you in my next video bye