Best Egg Free Butter Cookies Recipes
PEANUT BUTTER & BANANA OATMEAL COOKIES (EGG-FREE, MILK-FREE)
These cookies are so simple--only 5 ingredients! The best part is they are healthier than your average cookie. They are moist, chewy and crispy-brown on the bottom. My family likes them as a snack or even for breakfast, and I hope yours does too! (Note #1: These cookies are best enjoyed fresh--meaning within the first day or two of being made. This is because they are very moist, and the moisture changes the texture of the cookie the longer they are stored in an air-tight container. Note #2: DO NOT substitute any other type of oats. Use only quick-cooking oats, or the cookies will not hold together as well once baked.)
Provided by MarthaStewartWanabe
Categories Drop Cookies
Time 25m
Yield 12-14 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- In a medium bowl, mash bananas with the back of a fork. Stir in peanut butter and brown sugar. Then stir in oats and flour until thoroughly combined.
- Onto a greased cookie sheet, drop cookie dough by heaping teaspoonfuls. Gently flatten cookie mounds to 1/2 inch thickness.
- Bake for 12-15 minutes or until cookie bottoms are light brown, and tops are no longer shiny.
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.
Provided by Meg Stevens
Categories Dessert
Time 15m
Yield 24 cookies depending on size
Number Of Ingredients 9
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.
Nutrition Facts : Calories 123.3, Fat 6.6, SaturatedFat 3, Cholesterol 10.2, Sodium 142.1, Carbohydrate 14.7, Fiber 0.5, Sugar 9.1, Protein 2.1
PEANUT BUTTER CHOCOLATE CHIP COOKIES (GLUTEN AND EGG FREE)
Sometimes I like to experiment with different flours. These cookies use Sorghum. It's a sweet flour so you don't need to use a lot of sugar in them. I was very pleased with the texture. They were crispy on the outside and chewy on the inside. They really taste good and if you've got issues with gluten these are perfect. These were a big hit with they guys where my hubby works.
Provided by Jo Zimny @EmilyJo
Categories Cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350'F
- Place the chia seeds in a coffee grinder and grind until fine. Put them into a large bowl and then add the hot water and stir to create a gooey paste. This should take about 30 seconds.
- Add the remaining wet ingredients to the gooey chia mixture and give it a good mix. I used my hand held mix master, it worked great. Mix for about 1 minute.
- Add the dry ingredients to the wet and form a ball of dough. The dough will be quite sticky and will ride up on the beaters. Just turn the machine of and remove the dough, mix again. Use enough flour until the mixture holds together well.
- Add a hand full of gluten free chocolate chips to the mixture and give it another whirl with the mix master.
- I also found the dough to be quite oily.
- Roll dough into balls. I got 30 balls from this recipe.
- Place on an ungreased cookie sheet and press down with the tines of a fork in a cross hatch pattern like you see on peanut butter cookies.
- Bake for 10-12 minutes. Cool a few minutes and then transfer to a wire rack to cool the rest of the way. Store in a glass container in the fridge.
- Enjoy!
EGG FREE BUTTER COOKIES
I have a severe egg allergy, this is a recipe I can eat. It makes lots! Don't forget to store these cookies in extra icing sugar (they look like they are covered in snow). The dough can be kept in the fridge for up to 3 days, just roll and use as directed. Thank you to those who noticed that I left out the flour in the recipe (a rather important element!)
Provided by cookingpompom
Categories Dessert
Time 1h55m
Yield 30 cookies
Number Of Ingredients 7
Steps:
- Cream the butter and honey until soft and fluffy. Add the flour and vanilla.
- Stir in the nuts. Roll in a ball, cover and refrigerate for atleast an hour.
- Roll into a small cherry size (too big and they won't bake properly), place into a prepared cookie sheet with baking paper (allow some spreading room, about and inch).
- Bake in a 300oF oven for 40 minutes.
- Remove from the oven and let sit for 5 minutes. Roll in icing sugar while still warm. Let cool and store in an airtight container with extra icing sugar.
Nutrition Facts : Calories 132.7, Fat 6.5, SaturatedFat 2.3, Cholesterol 8.1, Sodium 27.6, Carbohydrate 18.2, Fiber 0.5, Sugar 14.2, Protein 1.3
EGG FREE PEANUT BUTTER COOKIES
An great peanut butter cookie for those who cant have eggs! And it doesn't even crumble. I use soy milk but you could use regular milk too!
Provided by sjcrobbins
Categories Dessert
Time 50m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Mix peanut butter, shortening, brown sugar, milk and vanilla.
- In a separate small bowl mix egg replacer, and water. Mix until well blended. Add to peanut butter mixture. Beat till blended.
- Combine flour, salt, and baking soda. Add to peanut butter mixture until blended.
- Roll teaspoon size balls and place on an ungreased cookie sheet. Flatten tops slightly with fork tines to make a criss cross pattern.
- Bake at 375°F for 8-9 minutes or until set. cool on baking sheet for two minutes. Remove cookies to a rack to cool completely.
Nutrition Facts : Calories 109.3, Fat 5.6, SaturatedFat 1.3, Sodium 103.2, Carbohydrate 13.2, Fiber 0.5, Sugar 7.9, Protein 2
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