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
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 RECIPE
Eggless Peanut Butter Cookies are perfect little treats for your kids school snack box or you can also serve them in evenings, along with a plain glass of milk. You can make this vegan-friendly, by substituting plain milk with dairy-free nut milk, soy milk or coconut milk. The texture of these cookies are a bit crunchy yet melt in mouth. However if you prefer a chewy texture then reduce the baking time by 3 or 4 minutes lesser than the time mentioned below in recipe. Serve Eggless Peanut Butter Cookies with Masala Chai or a cup of coffee during your evening work-time. If you like this recipe, you can also try Quinoa Chocolate Cookies and Eggless Wholewheat and Custard Powder Coconut Cookies.
Provided by Rekha Shivakumar
Time 1h10m
Yield Makes: 4 Servings
Number Of Ingredients 6
Steps:
- To begin with Eggless Peanut Butter Cookies, sift together flour, salt, baking soda and baking powder in a mixing bowl. Keep this flour mixture aside.
- In a wide bowl, cream peanut butter for 3-4 minutes at minimum speed using a hand mixer. Add in the powdered sugar, 2 tablespoon milk and cream the mixture again for 3 minutes.
- At this stage, add flour mixture to the bowl and gradually mix at a very low speed until they are all well blended. Use hands and gently form a dough.
- If the dough is too thick, add a tablespoon of milk and refrigerate the dough for 20 minutes.
- Divide the dough into medium lemon sized balls and place them on a baking sheet
- Using a fork, you can make a criss-cross pattern to achieve the classic look of peanut butter cookies.
- Make sure to leave enough space between them. Since the cookies tend to expand when they start baking in the oven.
- Preheat oven to 180 C and bake until the edges turn into slightly golden brown colour. It takes approximately 13-14 minutes.
- Once the cookies are cooled down, they become crunchy. You can store these baked goodies in an air tight container and they stay good for up to 5 days.
- Serve Eggless Peanut Butter Cookies with Masala Chai or a cup of coffee during your evening work-time.
EGGLESS PEANUT BUTTER CUP COOKIES
Make and share this Eggless Peanut Butter Cup Cookies recipe from Food.com.
Provided by ORTNmom
Categories Dessert
Time 26m
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees.
- Spray baking sheet with nonstick cooking spray.
- In medium bowl, stir together flour, baking soda, baking powder, and salt until thoroughly mixed. Set aside.
- In large bowl, blend butter and peanut butter until thoroughly mixed.
- Blend in sugar and brown sugar until thoroughly mixed.
- Stir in yogurt and vanilla until thoroughly mixed.
- Add dry mixture in thirds, blending thoroughly.
- Place mixture in refrigerator to chill while unwrapping the peanut butter cups.
- Roll cookie dough into small balls, approximately 1 inch in diameter and place on cookie sheet.
- Push an unwrapped miniature Reese's cup into the center of each ball.
- Bake 11 minutes.
- Let rest on the pan for 1-2 minutes before transferring to baking rack to cool.
- Keep dough in the refrigerator between batches to stay chilled.
Nutrition Facts : Calories 252.6, Fat 13.9, SaturatedFat 6.2, Cholesterol 20.5, Sodium 201.7, Carbohydrate 29.7, Fiber 1, Sugar 19.3, Protein 4.2
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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