Experience homemade comfort with these eggless peanut butter biscuits, baked effortlessly in a cooker! Made with wholesome wheat flour, brown sugar, and a generous scoop of peanut butter, each biscuit offers a delicious blend of softness and crunch. The nutty richness of peanut butter comes through in every bite, creating a biscuit that’s both creamy and textured—a real treat for tea-time or as a fun snack for both kids and adults. Baking these biscuits in a cooker means anyone can make them, no oven required, while still enjoying perfect golden results.
This simple recipe uses basic pantry ingredients but delivers a big, flavorful payoff. There’s flexibility to swap crunchy or smooth peanut butter as you like, while the hint of vanilla balances everything beautifully. Store your biscuits in an airtight container and they’ll keep their satisfying crunch for up to two weeks—if you can resist them that long! Pair them with your favorite warm drink, share them at get-togethers, or tuck a few in a lunchbox for a wholesome bite anytime.
Eggless Peanut Butter Biscuits in Cooker: Healthy & Crunchy Delight
Print RecipeIngredients
- ½ cup (110 gm) butter, softened
- ½ cup (55 gm) brown sugar
- ¼ cup (60 gm) white sugar
- ½ cup (100 gm) peanut butter, crunchy or smooth
- 1 cup (150 gm) wheat flour / atta
- ½ tsp baking soda
- ½ tsp baking powder
- Pinch of salt
- 1 tsp vanilla extract
Instructions
In a large mixing bowl, beat the softened butter until creamy.
Add brown sugar and white sugar to the butter and mix well until smooth.
Mix in the peanut butter until thoroughly combined.
Sift in wheat flour, baking soda, baking powder, and a pinch of salt.
Stir in the vanilla extract and combine until a dough forms.
Pinch off small balls of dough, flatten slightly, and place on a plate.
Arrange biscuits in a preheated cooker and bake on medium flame for 12 minutes, or bake in a preheated oven at 180°C for 8 minutes.
Let cool, then store in an airtight container to keep fresh.
Notes
Tips:
For added texture, use crunchy peanut butter; for a creamier biscuit, smooth peanut butter works well too., Wheat flour makes these cookies healthier but can be replaced with plain flour based on preference., Swap brown sugar for white sugar if you like a milder sweetness and paler color., Ensure butter is softened for easy creaming and a smoother dough., Let the biscuits cool completely before storing to retain their crunch., Avoid overcrowding in the cooker or oven so they bake evenly., Baked cookies stay fresh in an airtight container for up to 2 weeks.