Peanut butter cookies

Three words: Salty, chewy, and moreish! The ultimate store cupboard treat. These fun cookies take minutes to prepare and only 10 minutes to cook.  No egg no problem; these cookies can be made by substituting ground linseed for an egg.

This makes 14 – 16 cookies

This recipe has been developed especially for Rangemaster by Product Training Manager Lindsey Payne.

peanut butter cookies


  • 250g crunchy peanut butter
  • 150g soft brown sugar
  • 1 teaspoon bicarbonate of soda
  • 1 egg

Vegan version

  • 250g crunchy peanut butter
  • 150g soft brown sugar
  • 1 teaspoon bicarbonate of soda
  • 1 tablespoon ground linseed mixed with 50ml cold water – leave to thicken for 10 min


  1. Set the oven to 180° and line two baking trays.
  2. Add the peanut butter and sugar to a mixing bowl (or stand mixer) and mix until well combined.
  3. Add the bicarbonate of soda and the egg (or linseed mix) and mix again to fully combine. The peanuts may separate slightly but they will push back together.
  4. Take large rounded tablespoons of the mixture (a small cookie/ice cream scoop 4cm ish works brilliantly for this task) and place on a lined baking tray. Flatten each ball down slightly and space out well on the trays to allow for the mixture spreading during cooking. Repeat until all of the mixture has gone.
  5. Cook for 10 mins then remove from the oven. Leave to cool on the tray for a few minutes and then carefully transfer to a wire rack.

Cook’s notes

Vegan versionthis tastes delicious and is a great alterative if you have no eggs. The linseed acts and binds like an egg and contains omega 3. The flavour of the linseed enhances and compliments the peanut flavour to make a great tasting cookie.