Community Pick
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."
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.
Questions & Replies
-
How can you make cookies if all you have is butter,sugar and flour -
What temp and how long in oven -
What is double 1 1/4 cups?
-
Does this recipe call for all-purpose flour or self rising
-
Are you able to substitute canola oil for the butter
Reviews
-
Amazing! I didn't have any eggs and wasn't gonna risk anyone's life by driving drunk to get any. These turned out yum as hell! I think I even like them better than the egg ones I've made. I changed the amount to 6 cookies cause I'm already fat so I didn't need more than that. -
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!
-
Good cookie! I tweaked it a little by putting it in a miffin tin and adding jelly after they came out of the oven. Family loves them! -
-
I didn't have any eggs either so Googled and found this recipe. I just added a bit of milk (1-2 table spoons) and overflowed on the peanut butter. They turned out great. Thanks for the recipe.
-
Yuck... tastep like a pile.if sugar. Cookies wouldn't even hold together. Should've just ran out for eggs.
see 56 more reviews
Tweaks
-
added 1/4 cup of warm milk to make it less dry -
Terrific. Only thing I did different was replace 1/3 of the flour with cocoa powder as I was short on flour. So good !
-
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!!!
-
I added half a cup of milk because it was too dry, added 1/4 of granulated sugar to lessen the sweetness. Then decided to add 1 TeaSpoon of Pumpkin Spice and a bag of mini chocolate chips. (I know this is basically a new recipe but it’s really good) -
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.
see 7 more tweaks
