Best No Egg Peanut Butter Cookies Recipes
(NO EGG) PEANUT BUTTER COOKIES!
So i ran out of eggs in the middle of baking cookies...so i improvised. i tried a few different methods that each had a distinct flavor. this is the recipe that i found worked the best, but you can very it to your taste as well. 1/2 mashed banana instead of the applesauce gives a great taste as well!
Provided by seabeewife401
Categories Drop Cookies
Time 25m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- preheat oven to 350 degrees.
- mix peanut butter, applesauce, and sugar together in bowl.
- fold in flour.
- refrigerate for 1 hour
- scoop by spoonfuls onto baking sheets.
- make crisscross pattern on each cookie after dipping fork in sugar (cinnamon sugar tastes great as well).
- bake in oven for 15 minutes.
- remove from oven and let cool.
- enjoy!
Nutrition Facts : Calories 149.3, Fat 8.2, SaturatedFat 1.7, Sodium 76, Carbohydrate 16.3, Fiber 1.1, Sugar 9.9, Protein 4.6
EGGLESS CHOCOLATE PEANUT BUTTER COOKIES
My brother in law can't have any eggs, so every time we have a family gathering, he can't eat the dessert because of the eggs. I made up this recipe and was SHOCKED that it came out good! Now everyone in my family LOVES THEM! I hope you do too!
Provided by Sclark
Time 31m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, baking powder, and salt. Set aside.
- Cream together butter, sugar, and brown sugar in a large bowl. Mix in vanilla extract and cocoa powder, then add peanut butter, and stir until smooth. Gradually mix in the sifted ingredients until well blended. Pour milk into dough, and stir until fully combined.
- Drop dough by heaping teaspoons onto ungreased baking sheets. Bake in the preheated oven until edges are lightly browned, 11 to 13 minutes. For a crunchier cookie, bake an additional minute or two.
Nutrition Facts : Calories 151.4 calories, Carbohydrate 18.9 g, Cholesterol 15.7 mg, Fat 7.9 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 4.2 g, Sodium 157.1 mg, Sugar 10.1 g
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
EGGLESS PEANUT BUTTER COOKIES
I am allergic to eggs and I've been using this recipe for over 40 years.
Provided by L. J. Bryan
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
- Mix the shortening, peanut butter, white sugar, brown sugar and buttermilk until smooth and fully combined.
- Add the flour, baking powder, baking soda and salt to the peanut butter mixture and mix until well blended.
- 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.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 29.7 g, Cholesterol 0.2 mg, Fat 14.1 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 3.3 g, Sodium 205 mg, Sugar 18.5 g
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