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
EGGLESS PEANUT BUTTER COOKIES
Crave-ably chewy, soft eggless peanut butter cookies that are filled with salty-sweet comfort! Although traditional recipes for PB cookies depend on eggs, these eggless cookies do NOT disappoint. How to make peanut butter cookies without eggs in just 35 minutes.
Provided by Alyssia Sheikh
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (180°C).
- In a bowl, cream together peanut butter, butter, and sugar with a hand mixer until fluffy and pale in color, scraping down sides of the bowl as needed.
- Separately, whisk together flour, baking powder, baking soda, and salt.
- Add dry ingredients into the wet mixture and beat with mixer until combined. (The dough should be soft and crumbly.)
- Add milk and mix with a spatula, pressing dough together. (If dough feels too sticky at this point, refrigerate 15-20 minutes.)
- Optional: Add 2 Tbsp mix-ins of choice and fold into dough.
- Use a 1-Tbsp cookie scoop to portion dough, roll into a ball with hands, and flatten slightly to form a small disc. Transfer to lined and greased baking sheets.
- Press down on each cookie with a fork to create the classic crisscross pattern.
- Bake 12-15 minutes. (12-13 minutes for softer cookies, 14-15 minutes for crispier cookies.)
- Allow to cool 5 minutes then transfer to a wire rack.
- Yields ~30 eggless peanut butter cookies (using 1-Tbsp scoop).
Nutrition Facts : ServingSize 1 cookie, Calories 66 kcal, Carbohydrate 9 g, Protein 1.5 g, Fat 4 g, Sodium 81 mg, Fiber 0.5 g, Sugar 4.5 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
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- First make the chocolate dough because it needs to chill longer. Stir the sugars into the butter until well combined, then pour in the milk and vanilla. Stir again.
- Sift in the flour, cocoa, baking soda and salt. Fold gently to combine, then fold in the chocolate chips. The dough is soft and sticky. Cover the bowl with clingfilm and chill in the fridge for at least one hour, ideally two hours.
- Now make the peanut butter dough. Stir the sugars into the melted butter, followed by the peanut butter, milk and vanilla. Stir well till smooth.
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