EGG-FREE PEANUT BUTTER COOKIES
This is an adaptation to a recipe on this site...only I didn't have any eggs. Wasn't sure if it would taste any good, but they are great! Very soft and moist.
Provided by Meg Stevens
Categories Dessert
Time 15m
Yield 24 cookies depending on size
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees farenheit.
- mix together peanut butter, sugars, vanilla and margarine until well blended.
- add rest of ingredients, and mix well til totally combined.
- form dough into balls about 3/4 inch in size, and place on ungreased cookie sheet, mark top of balls with fork.
- heat in 375 degree oven for 8-10 minute.
- wait a minute, then transfer to wire rack, cool completely.
- Store in air tight container.
Nutrition Facts : Calories 123.3, Fat 6.6, SaturatedFat 3, Cholesterol 10.2, Sodium 142.1, Carbohydrate 14.7, Fiber 0.5, Sugar 9.1, Protein 2.1
EGGLESS PEANUT BUTTER COOKIES
I am allergic to eggs and I've been using this recipe for over 40 years.
Provided by L. J. Bryan
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
- Mix the shortening, peanut butter, white sugar, brown sugar and buttermilk until smooth and fully combined.
- Add the flour, baking powder, baking soda and salt to the peanut butter mixture and mix until well blended.
- Drop cookies 2 inches apart on lightly greased cookie sheet. Flatten with a fork that has been dipped in flour. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 29.7 g, Cholesterol 0.2 mg, Fat 14.1 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 3.3 g, Sodium 205 mg, Sugar 18.5 g
EGG FREE PEANUT BUTTER COOKIES
An great peanut butter cookie for those who cant have eggs! And it doesn't even crumble. I use soy milk but you could use regular milk too!
Provided by sjcrobbins
Categories Dessert
Time 50m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Mix peanut butter, shortening, brown sugar, milk and vanilla.
- In a separate small bowl mix egg replacer, and water. Mix until well blended. Add to peanut butter mixture. Beat till blended.
- Combine flour, salt, and baking soda. Add to peanut butter mixture until blended.
- Roll teaspoon size balls and place on an ungreased cookie sheet. Flatten tops slightly with fork tines to make a criss cross pattern.
- Bake at 375°F for 8-9 minutes or until set. cool on baking sheet for two minutes. Remove cookies to a rack to cool completely.
Nutrition Facts : Calories 109.3, Fat 5.6, SaturatedFat 1.3, Sodium 103.2, Carbohydrate 13.2, Fiber 0.5, Sugar 7.9, Protein 2
SUGAR-FREE PEANUT BUTTER COOKIES
My Dad is diabetic, but loves peanut butter cookies. I was playing around with some recipes to make a sugar-free version. This is what I came up with.
Provided by lobsteriffic
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 18m
Yield 24
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Thoroughly mix together the peanut butter, sucralose, and eggs in a bowl. Drop mixture by spoonfuls onto the prepared baking sheet.
- Bake in the preheated oven until center appears dry, about 8 minutes.
Nutrition Facts : Calories 138.3 calories, Carbohydrate 4.9 g, Cholesterol 15.5 mg, Fat 11.7 g, Fiber 1.5 g, Protein 6 g, SaturatedFat 1.7 g, Sodium 62.5 mg, Sugar 1.7 g
PEANUT BUTTER 'N BANANA COOKIES - SUGAR FREE
My family really enjoyed these cookies. When I made these cookies I used no sugar added peanut butter, regular margarine, the 1/3 cup bananas plus 1/2 banana to use it up, plus I needed to add more flour as the dough was way to soft. I got this recipe from Ossg Recipes.
Provided by internetnut
Categories Dessert
Time 25m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 9
Steps:
- Cream peanut butter, margarine, banana, egg and vanilla until light and fluffy. Mix remaining ingredients separately. Blend into peanut butter mixture until smooth.
- Form into 1 inch balls. Place on baking sheets. Flatten with fork to desired thickness. Bake at 350°F for 10 to 12 minutes or until golden brown on bottoms. Cool on rack.
Nutrition Facts : Calories 37.1, Fat 2, SaturatedFat 0.4, Cholesterol 5.2, Sodium 68.9, Carbohydrate 3.7, Fiber 0.3, Sugar 0.5, Protein 1.4
PEANUT BUTTER & BANANA OATMEAL COOKIES (EGG-FREE, MILK-FREE)
These cookies are so simple--only 5 ingredients! The best part is they are healthier than your average cookie. They are moist, chewy and crispy-brown on the bottom. My family likes them as a snack or even for breakfast, and I hope yours does too! (Note #1: These cookies are best enjoyed fresh--meaning within the first day or two of being made. This is because they are very moist, and the moisture changes the texture of the cookie the longer they are stored in an air-tight container. Note #2: DO NOT substitute any other type of oats. Use only quick-cooking oats, or the cookies will not hold together as well once baked.)
Provided by MarthaStewartWanabe
Categories Drop Cookies
Time 25m
Yield 12-14 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- In a medium bowl, mash bananas with the back of a fork. Stir in peanut butter and brown sugar. Then stir in oats and flour until thoroughly combined.
- Onto a greased cookie sheet, drop cookie dough by heaping teaspoonfuls. Gently flatten cookie mounds to 1/2 inch thickness.
- Bake for 12-15 minutes or until cookie bottoms are light brown, and tops are no longer shiny.
3-INGREDIENT PEANUT BUTTER COOKIES
This is one of my favorite cookies to make. They are the only peanut butter cookies my family will eat! Sprinkle a pinch of sugar on cookies before baking, if desired.
Provided by heather
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 22m
Yield 24
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix peanut butter, sugar, and egg together in a bowl using an electric mixer until smooth and creamy. Roll mixture into small balls and arrange on a baking sheet; flatten each with a fork, making a criss-cross pattern.
- Bake in the preheated oven for 10 minutes. Cool cookies on the baking sheet for 2 minutes before moving to a plate.
Nutrition Facts : Calories 98.4 calories, Carbohydrate 10.5 g, Cholesterol 7.8 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 52.3 mg, Sugar 9.3 g
EGGLESS CHOCOLATE PEANUT BUTTER COOKIES
My brother in law can't have any eggs, so every time we have a family gathering, he can't eat the dessert because of the eggs. I made up this recipe and was SHOCKED that it came out good! Now everyone in my family LOVES THEM! I hope you do too!
Provided by Sclark
Time 31m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, baking powder, and salt. Set aside.
- Cream together butter, sugar, and brown sugar in a large bowl. Mix in vanilla extract and cocoa powder, then add peanut butter, and stir until smooth. Gradually mix in the sifted ingredients until well blended. Pour milk into dough, and stir until fully combined.
- Drop dough by heaping teaspoons onto ungreased baking sheets. Bake in the preheated oven until edges are lightly browned, 11 to 13 minutes. For a crunchier cookie, bake an additional minute or two.
Nutrition Facts : Calories 151.4 calories, Carbohydrate 18.9 g, Cholesterol 15.7 mg, Fat 7.9 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 4.2 g, Sodium 157.1 mg, Sugar 10.1 g
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