Community Pick
Egg-Free Peanut Butter Cookies

photo by Danielle H.




- Ready In:
- 15mins
- Ingredients:
- 9
- Yields:
-
24 cookies depending on size
ingredients
- 1⁄2 cup brown sugar
- 1⁄2 cup granulated sugar
- 1⁄2 cup peanut butter (I use creamy)
- 1⁄2 cup butter or 1/2 cup margarine
- 1 teaspoon vanilla
- 1 1⁄4 cups flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
directions
- 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.
Reviews
-
Best peanut butter cookies I have ever baked! These are even better than the ones I have been making for years with eggs. I had a serious sweet tooth, but no eggs. So I researched cookie recipes without eggs and this one popped up in my search results. I followed the recipe for the most part, with only a few minor changes based on other reviews. I added about 1/4 cup more of peanut butter, 2 additional Tbsp of sugar, and a splash of unsweetened vanilla almond milk to keep it from being too dry. The cookies came out absolutely perfect! Next time (and there most definitely WILL be a next time), I think I will add some chocolate chips. Thank you so much for this great recipe!
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Tweaks
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Great Recipe! I did have to add about 1/2 cup Rice Milk, otherwise way too dry. Cookies came out moist. I also substituted 1/4 cup Agave Syrup instead of the granulated sugar (we are tying to decrease the sugar intake in our diets), and still came out really sweet. Also used Coconut Oil instead of butter...just fabulous! I added a dark chocolate morsel on half of the batch for the "adults" in the family. Thanks for this recipe, will use it again...for certain!!!
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I only had white sugar on hand and replaced the brown sugar with it. It was a bit too sweet so I would use 3/4 cup sugar in total instead of 1 cup. The baking soda flavour was very prominent even though I reduced it to 1/4 tsp. The cookies rose fine so I might consider taking it out completely. The dough was also very very dry and crumbly. I ended up adding 1/2 cup water in order to be able to roll it up, and even then, the dough was still crumbling.
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