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Eggless Peanut Butter Cookies

Eggless Peanut Butter Cookies

L. J. Bryan

L. J. Bryan

I am allergic to eggs and I've been using this recipe for over 40 years.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 205 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
  2. Mix the shortening, peanut butter, white sugar, brown sugar and buttermilk until smooth and fully combined.
  3. Add the flour, baking powder, baking soda and salt to the peanut butter mixture and mix until well blended.
  4. 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.
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Reviews

Amy
150

Amy

5/20/2007

These cookies are fabulous! I substituted butter for the shortening and 2% milk for the buttermilk and they turned out perfectly.

Pinga
48

Pinga

10/19/2006

This is a great cookie! I've never eaten, let alone made, peanut butter cookies before, but these are brilliant and easy to make. They taste peanut buttery, but light and unusually for eggless cookies there is no baking soda aftertaste! I used margarine instead of shortening, semi-skimmed milk + 1 tsp vinegar [for buttermilk] and only half the salt. I baked at 180C for 11mins in a fan oven and they came out chewy in the middle and crispy at the edges. I also froze half the mix to bake later as it made about 50 cookies. Next time I might try it with crunchy peanut butter. I'm going to add a photo so you can see how they came out.

Emily
43

Emily

9/10/2007

Good cookies. I couldn't stop eating them. I did find that there was not enough flour in the recipe. Need at least a 1/2 cup more.

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