Eggless Peanut Butter Cookies

Eggless Peanut Butter Cookies

176

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

Ingredients

{{adjustedServings}} servings 255 cals
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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

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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

176
  1. 201 Ratings

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

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 c...

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.