Egg-Free Peanut Butter Cookies Recipe Highlights
Aren’t these 3-Ingredient Eggless Peanut Butter Halloween Cookies more adorable than spooky? I think so!! So since Halloween is around the corner, I decided to share these 3-Ingredient Eggless Peanut Butter Halloween Cookies cookies that I have been making for quite some time. These cookies are soft and full of creamy peanut butter flavor. I love them because they are so easy to make and delicious. Plus, you only need 3 ingredients. This time, I decided to make these fun ghost-shaped cookies!! But you can have fun and make any shape you like. If you prefer from-scratch egg-free Halloween cookies, check out my Easy Eggless Halloween Soft Sugar Cookies and Easy Eggless Halloween Cookies. Let’s get baking!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 Cake Mix Box: For this recipe, I like yellow or vanilla cake mix the best! The cake mix I use is 15.25 oz (432 g).Peanut butter: I recommend using creamy peanut butter, but chunky peanut butter will also work well if you want a little extra texture! However, I do not recommend using a natural peanut butter. For a nut-free version, use WOWBUTTER and Field Trip Chickpea Butter.Butter: I prefer to use unsalted butter because the peanut butter and cake mix does have salt already.
Overview: How to Make Eggless Peanut Butter Halloween Cookies
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make the Dough
These cookies are really fuss-free. The dough gets together in a flash. Just through everything in your stand mixer. The only downside of this recipe is that the dough needs some time in the refrigerator. This helps to handle the cookies more easily, and it also helps them to keep their shape when baking. But don’t worry…those 30 mins of wait will pay off when you take a bite, and it literally melts in your mouth!!!
Step 2 – Roll Out the Dough
Roll out dough to 1/2 inch thick. Refrigerate for 15 minutes. Pro Tip: The dough is a bit sticky, so I recommend rolling it out between two pieces of parchment paper.
Step 3 – Cut Out & Bake
Remove dough from the refrigerator. Cut into desired shapes with cookie cutters. Place the cut cookies on a baking sheet lined with parchment paper and refrigerate for 15 more minutes while you preheat your oven. Then, bake the cookies for 8-10 minutes or until the edges are lightly brown. Remove from the oven and let them cool on completely.
Step 4 – Decorate
When cookies are completely cool, decorate to your taste. I decorated them as a ghost. I used my Eggless Royal Icing and edibles little eyes.
Adapt This Recipe For Other Food Allergies
This recipe is egg-free, but you can certainly adapt it to other food allergies. Use creamy peanut butter. For a soft, melt-in-your-mouth cookie, use creamy peanut butter. Crunchy peanut butter is typically thicker and, well, less creamy! GLUTEN-FREE: Use Gluten-Free cake mix. DAIRY-FREE: Use your favorite plant-based, dairy-free, or vegan butter. My favorite dairy-free butter brands for baking are:
Miyoko’s Creamery Organic Vegan Butter.Earth Balance Vegan Buttery Sticks
NUT-FREE: Use a peanut-free spread. I like WOWBUTTER and Field Trip Chickpea Butter.
Storing Instructions
STORE cookies in an airtight container at room temperature for up to 3 days. MAKE AHEAD: You can make the cookie dough and chill it in the refrigerator for up to 2-3 days.
More Egg-Free Cookie Recipes You’ll Love!
Easy Eggless Halloween Soft Sugar CookiesEasy Eggless Halloween CookiesEggless Sugar CookiesThe Best Eggless Chocolate Chip CookiesEggless Chocolate Crinkle Cookiesmore eggless cookies…
Recipe Card 📖
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. This recipe was sponsored by Collective Bias and Peter Pan® Simply Ground Peanut Butter. The recipe was originally posted on October 2015. Updated on September 2022.
