Egg Substitute For Peanut Butter Cookies: What to Use?

There are many reasons why you might want to substitute egg in your peanut butter cookies recipe.

Perhaps you have an allergy or intolerance, perhaps it’s out of stock at the store, or maybe your family is low on groceries and you need to make do with what’s available.

Whatever the reason may be, there are many alternatives for replacing eggs that will turn your baking into yummy treats.

But what option is the best?

Let’s check it out.

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Egg substitute for peanut butter cookies

In my experience, corn starch mixed with water with a 1:1 tablespoon ratio is the best egg substitute for peanut butter cookies.

You can use other substitutes such as:

Silken tofu puree: a quarter of a cup
Ground flaxseed and warm water: mix with a ratio of 1:3 together
Applesauce: a quarter of a cup
Vegetable shortening and baking powder: mix half a tablespoon of each together

After mixing them, you should let the mixture stay for a while so that they can become thicker before using.

How do you make peanut butter cookies taste better?

Add butter or shortening instead of margarine. Add powdered milk. Add vanilla extract. Use coconut oil instead of vegetable oil for your cookies. (recipe)

How do you moisten dry cookies?

You can make them dry better by adding oil or milk. (recipe)

Why are my peanut butter cookies gritty?

They are usually soft and smooth, but some people might have a problem making them.

Peanut butter can make the cookie recipe go from being soft to be grainy.

If you want to make them, put some peanut butter in first then mix it with flour and sugar.

Then add milk or an egg, depending on what type of cookies you want.

Can you use butter instead of oil in peanut butter cookie mix?

Yes, but only if the amount is the same or more.

First, you need to let it melt and cool it down a bit. Once you try, it might bring good results that you will never want to use the oil again. (source)

What is the difference between smooth and chunky peanut butter?

The difference is in the texture.

Smooth peanut butter is made from peanuts that have been ground until they are a smooth paste.

Chunky peanut Butter has bits of peanuts that have been left whole. It also has a textured surface.

Is it healthier to use natural peanut butter?

There is no difference in the nutritional value between natural and processed peanut butter.

Natural peanut butter has more calories because it contains more fat. It also has a shorter shelf life.

Can I make peanut butter cookies with almond butter?

You can replace the peanut butter in a recipe with almond butter.

But, you should keep in mind that the flavor will be different. Almond butter is a little sweeter than peanut butter.

Are there any recipes for gluten-free peanut butter cookies?

There are a lot of recipes for gluten-free peanut butter cookies.

You can use a combination of gluten-free flour, like rice flour, almond flour, and tapioca starch.

You could also use a store-bought gluten-free cookie mix.

Why do my peanut butter cookies spread when I bake them?

Your dough might be too wet.

You can fix this by adding more fat or liquid to the dough.

Why don’t my cookies taste like peanut butter?

In some recipes, regular peanut butter will not work because the emulsifiers and sweeteners in it will change the taste.

Butter or shortening can be used instead of peanut butter.

How do you fix crumbly peanut butter cookie dough?

To fix broken peanut butter cookie dough, first, add a spoon of water or milk.

If your dough still is dry and crumbly then add more liquid. You can also mix it to see if it needs more liquid.

Sometimes the recipe has been read wrong, or the liquid has been measured wrong.

Do you have to refrigerate peanut butter cookie dough before baking?

The peanut butter is very soft, and the dough might spread if it’s warm.

That’s why you must let the dough cool down for at least 3 hours.

It will be easier to work with that way.

Why are my peanut butter blossoms falling apart?

The reason might be you put too much flour in your dough.

The dough will be dry, and it will crumble when you bake it.

You can fix this by adding more fat or liquid to the dough.

How do I know if peanut butter cookies are done?

When you bake a peanut butter cookie, it’s ready when the top has light brown spots and the size is about 3 inches.

It will still be soft when you take it out, but it will harden as it cools.

Let the cookies rest on the pan for one minute before moving them to a wire rack to cool completely, which should take about an hour.

Can you use peanut butter instead of eggs?

Yes, but it may change the taste of the finished product.

It is best used in brownies, pancakes, and cookies. (source)

What can I use instead of vegetable oil for peanut butter cookies?

You can use a lot of different things instead of vegetable oil.

You can use olive oil, coconut oil, canola oil, sunflower oil, avocado oil, and butter.

And if you don’t have any of those oils or want to make something healthier you could also use applesauce.

Can I replace butter with peanut butter in baking?

You can use it to make cookies, bars, cakes, brownies, muffins, and quick bread.

To replace butter in a recipe, you should combine equal parts peanut butter with oil before adding it into the recipe.

How do you make peanut butter cookies better?

You can use butter instead of margarine or shortening for a homemade taste.

Powdered milk is the secret ingredient in homemade cookies.

Swirl in pure vanilla extract for a home-cooked flavor. Swap vegetable oil with coconut oil for your cookies. (instructions)

Why is my peanut butter cookie crumbly?

A crumbly cookie might be because you added too much flour.

Other things can make a cookie crumbly, like using margarine or cooking the cookies for too long.

You need to use real butter to get a soft, delicious cookie.

Why are my peanut butter cookies hard?

Yours are hard because you baked them too long.

The baking time should only be around 8 or 9 minutes.

Can you replace oil with peanut butter?

You can replace oil or margarine with nut butter in a recipe.

Stir soy milk into the measured amount of nut butter before using it if the nut butter is too stiff.

Cashew butter works really well because it tastes very mild.

Conclusion

In summary, corn starch mixed with water with a 1:1 tablespoon ratio is the best egg substitute for peanut butter cookies.