Eggless 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.

EGGLESS CHOCOLATE PEANUT BUTTER COOKIES

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.

EGGLESS PEANUT BUTTER COOKIES

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).

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.