Eggless Chocolate Peanut Butter Cookies (Levain Style)
Who doesn’t love a cookie that’s thick, gooey, and packed with flavor? Levain-style cookies have always been a favorite in our house, but we wanted to create a version that fit our eggless lifestyle. After a few trial runs (and a whole lot of cookie tasting), we finally perfected these Eggless Chocolate Peanut Butter Cookies! Our love for peanut butter and chocolate runs deep—peanut butter is the glue that holds us together during long days, and chocolate is the cure for all things stressful. These cookies are a match made in heaven, and the best part? You don’t need eggs to create this magic.
Table of Contents
- About This Recipe
- Why You’ll Love This Recipe
- Key Ingredients
- How To Make Eggless Chocolate Peanut Butter Cookies
- Have It Your Way
- Nutritional Facts (Per Cookie)
- Health Benefits
- Other Recipes You’ll Love
About This Recipe
Levain Bakery-style cookies are known for their thick, almost cake-like texture and rich, gooey centers. This recipe takes inspiration from those iconic cookies, swapping out eggs for a perfectly crafted egg replacer to make it completely eggless. The combination of creamy peanut butter, chunks of chocolate, and a pinch of flaky salt on top creates a flavor explosion that’s impossible to resist. Whether you’re making these for a special occasion or just to satisfy a craving, these cookies are sure to impress.
Why You’ll Love This Recipe
- Eggless and Easy: Perfect for those with egg allergies or following an eggless diet.
- Thick and Chewy: Classic Levain-style texture that’s crispy on the outside and gooey inside.
- Chocolate and Peanut Butter Combo: The ultimate flavor duo in every bite.
- No Fancy Ingredients: Simple pantry staples come together for a bakery-style treat.
Key Ingredients
- Peanut Butter: Creamy peanut butter adds richness and a nutty flavor.
- Chocolate Chunks: Use dark or semi-sweet chocolate for a decadent experience.
- Egg Replacer: Ener-G or flaxseed meal works perfectly to bind the dough.
- All-Purpose Flour: The base for a thick, sturdy cookie.
- Brown Sugar and White Sugar: A mix of sugars for a chewy texture and rich flavor.
- Butter: Adds moisture and creates that melt-in-your-mouth feel.
- Vanilla Extract: Enhances the overall flavor profile.
How To Make Eggless Chocolate Peanut Butter Cookies
- Preheat the Oven to 350 F (about 175 C).
- In a mixing bowl, or stand mixer, add the butter, sugar, and Ener-G egg. Mix until you get a frosting like consistency.
- In a bowl, combine all the dry ingredients, and mix evenly. Then add the dry ingredient mixture to the wet mixture and combine until the cookie dough comes cleanly off the sides of the mixing bowl.
- Add the peanut butter chips to the cookie dough, and mix until uniformly incorporated.
- Portion out the cookies to a parchment lined baking sheet using an ice cream scoop or two spoons.
- Bake the cookies for 12-15 minutes at 350 F (about 175 C)
- Allow the cookies to cool on the baking sheet for 3-4 minutes until they are firm enough to transfer to a wire rack. Transfer them to a wire rack and allow to cool for another 20 minutes before enjoying.
- Enjoy.
Have It Your Way
- Nut-Free Option: Swap peanut butter for sunflower seed butter to make it allergy-friendly.
- Add Some Crunch: Toss in chopped peanuts or pretzel bits for added texture.
- Extra Chocolatey: Stir in cocoa powder for double chocolate cookies.
- Dairy-Free Version: Use vegan butter and dairy-free chocolate.
Nutritional Facts (Per Cookie)
- Calories: 320
- Protein: 5g
- Carbohydrates: 40g
- Fats: 15g
- Fiber: 2g
Health Benefits
- Protein-Packed: Thanks to peanut butter, each cookie offers a little protein boost.
- Mood Enhancer: Chocolate is known to release endorphins and uplift your mood.
- Egg-Free Delight: A great option for those avoiding eggs for health or ethical reasons.
Other Recipes You’ll Love
- Eggless Chocolate Cake
- Tiramisu
- Chocolate Chip Walnut Cookies
- Mango Sticky Rice
- Orange Cranberry Oatmeal Cookies
Eggless Chocolate Peanut Butter Cookies (Levain Style)
Ingredients
- 1.5 Cups All Purpose Flour APF
- 1 Cup Cake Flour 7 parts APF + 1 part Corn Starch
- ½ Cup Cocoa Powder Dutch Cocoa preferred
- 1 Tsp Corn Starch
- ¾ Tsp baking soda
- ½ Tsp Salt
- 1 Cup Unsalted Vegan Butter or regular
- 1.5 cups White Sugar
- 3 Tsp Egg Replacer 2 eggs equivalent
- 3 cups Peanut Butter Chips
Equipment
Instructions
- Preheat the Oven to 350 F (about 175 C).
- In a mixing bowl, or stand mixer, add the butter, sugar, and Ener-G egg. Mix until you get a frosting like consistency.
- In a bowl, combine all the dry ingredients, and mix evenly. Then add the dry ingredient mixture to the wet mixture and combine until the cookie dough comes cleanly off the sides of the mixing bowl.
- Add the peanut butter chips to the cookie dough, and mix until uniformly incorporated.
- Portion out the cookies to a parchment lined baking sheet using an ice cream scoop or two spoons.
- Bake the cookies for 12-15 minutes at 350 F (about 175 C)
- Allow the cookies to cool on the baking sheet for 3-4 minutes until they are firm enough to transfer to a wire rack. Transfer them to a wire rack and allow to cool for another 20 minutes before enjoying.
- Enjoy.
Notes
- Chill the dough for at least 30 minutes before baking to prevent spreading and achieve that thick Levain-style texture.
- These cookies are best enjoyed warm. Reheat in the microwave for a few seconds for a gooey center.
- Store leftovers in an airtight container at room temperature for up to five days.
Video
Nutrition
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