Egg Free Peanut Butter Cookies Recipes

EGGLESS PEANUT BUTTER COOKIES

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.

EGGLESS PEANUT BUTTER COOKIES RECIPE

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.

EGG FREE PEANUT BUTTER COOKIES

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.

EGG-FREE PEANUT BUTTER COOKIES

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.

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

3-INGREDIENT PEANUT BUTTER COOKIES

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.