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
EGGLESS PEANUT BUTTER COOKIES RECIPE
Eggless Peanut Butter Cookies are perfect little treats for your kids school snack box or you can also serve them in evenings, along with a plain glass of milk. You can make this vegan-friendly, by substituting plain milk with dairy-free nut milk, soy milk or coconut milk. The texture of these cookies are a bit crunchy yet melt in mouth. However if you prefer a chewy texture then reduce the baking time by 3 or 4 minutes lesser than the time mentioned below in recipe. Serve Eggless Peanut Butter Cookies with Masala Chai or a cup of coffee during your evening work-time. If you like this recipe, you can also try Quinoa Chocolate Cookies and Eggless Wholewheat and Custard Powder Coconut Cookies.
Provided by Rekha Shivakumar
Time 1h10m
Yield Makes: 4 Servings
Number Of Ingredients 6
Steps:
- To begin with Eggless Peanut Butter Cookies, sift together flour, salt, baking soda and baking powder in a mixing bowl. Keep this flour mixture aside.
- In a wide bowl, cream peanut butter for 3-4 minutes at minimum speed using a hand mixer. Add in the powdered sugar, 2 tablespoon milk and cream the mixture again for 3 minutes.
- At this stage, add flour mixture to the bowl and gradually mix at a very low speed until they are all well blended. Use hands and gently form a dough.
- If the dough is too thick, add a tablespoon of milk and refrigerate the dough for 20 minutes.
- Divide the dough into medium lemon sized balls and place them on a baking sheet
- Using a fork, you can make a criss-cross pattern to achieve the classic look of peanut butter cookies.
- Make sure to leave enough space between them. Since the cookies tend to expand when they start baking in the oven.
- Preheat oven to 180 C and bake until the edges turn into slightly golden brown colour. It takes approximately 13-14 minutes.
- Once the cookies are cooled down, they become crunchy. You can store these baked goodies in an air tight container and they stay good for up to 5 days.
- Serve Eggless Peanut Butter Cookies with Masala Chai or a cup of coffee during your evening work-time.
FLUFFY EGGLESS SUGAR COOKIES (BREATHTAKING DELICACIES)
Being a vegetarian, it's always difficult to find recipes, especially for baking, that retain the texture and taste without eggs. I found a recipe for sugar cookies on recipezaar a few months ago, and every time I used it, I would tweak it just a little. Over time, it has developed into this awesome recipe which results in fluffy, light, sugar cookies - emphasis on the fluffy. (No one is a huge fan of flat, hard cookies,after all.) Enjoy!
Provided by jmann_07
Categories Dessert
Time 20m
Yield 12 cookies, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Combine butter and sugar in a bowl, and mix until it gets lighter and fluffier. (Either microwave the butter for about 45 seconds or make sure it's soft enough to whisk).
- Add vanilla and milk to butter/sugar mixture. (You can be flexible with the amount of vanilla you use).
- Combine salt, flour and baking powder in a separate bowl.
- Combine the dry and wet ingredients, using either a spatula or your hands. (Dough should be a little bit sticky at this point).
- Add extra flour as needed until dough becomes less sticky (I used about 3 T.) You don't want dough to be too tough or sticky.
- Form 12 equal-sized balls, flatten to about 1/2 - 2/3 inch in thickness. Coat one side with sugar. (Lay about 1/8 Cup sugar on flat surface and lay each flattened ball of dough on it, pressing gently).
- Bake for 8-10 minutes, until bottom is lightly golden.
EGGLESS PEANUT BUTTER COOKIES
Crave-ably chewy, soft eggless peanut butter cookies that are filled with salty-sweet comfort! Although traditional recipes for PB cookies depend on eggs, these eggless cookies do NOT disappoint. How to make peanut butter cookies without eggs in just 35 minutes.
Provided by Alyssia Sheikh
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (180°C).
- In a bowl, cream together peanut butter, butter, and sugar with a hand mixer until fluffy and pale in color, scraping down sides of the bowl as needed.
- Separately, whisk together flour, baking powder, baking soda, and salt.
- Add dry ingredients into the wet mixture and beat with mixer until combined. (The dough should be soft and crumbly.)
- Add milk and mix with a spatula, pressing dough together. (If dough feels too sticky at this point, refrigerate 15-20 minutes.)
- Optional: Add 2 Tbsp mix-ins of choice and fold into dough.
- Use a 1-Tbsp cookie scoop to portion dough, roll into a ball with hands, and flatten slightly to form a small disc. Transfer to lined and greased baking sheets.
- Press down on each cookie with a fork to create the classic crisscross pattern.
- Bake 12-15 minutes. (12-13 minutes for softer cookies, 14-15 minutes for crispier cookies.)
- Allow to cool 5 minutes then transfer to a wire rack.
- Yields ~30 eggless peanut butter cookies (using 1-Tbsp scoop).
Nutrition Facts : ServingSize 1 cookie, Calories 66 kcal, Carbohydrate 9 g, Protein 1.5 g, Fat 4 g, Sodium 81 mg, Fiber 0.5 g, Sugar 4.5 g
EGGLESS PEANUT BUTTER COOKIES
These Eggless Peanut Butter Cookies have crispy edges and fudgy centers and are loaded with yummy peanut butter flavor!
Provided by Lara
Categories Dessert
Number Of Ingredients 9
Steps:
- Sift and mix flour, baking soda, and salt and set aside.
- Place softened butter and sugar in a large bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until well-combined and fluffy (1-2 minutes). Scrape any ingredients from the side of the bowl using a spatula.
- Add vanilla extract and peanut butter and mix for another minute until combined. Then, add milk and mix for another 30 seconds on medium speed.
- Slowly add the dry ingredients and mix until just combined. Do not overmix. Cookie dough should be thick and slightly sticky.
- Cover cookie dough and chill for at least 30 minutes (up to overnight).
- In the meantime, preheat the oven to 175°C (350F) and line a large baking sheet with parchment paper.
- Once chilled, scoop cookie dough using a #50 scoop (or using a tablespoon, scooping around 23-26g [0.8 to 0.9 oz] of cookie dough for each cookie). Roll dough into a ball and place on baking sheet with parchment paper, leaving a 2 inch space between each one. Repeat for the remaining dough (you may need to do this in batches).
- Bake for 8-10 minutes or until sides turn slightly golden brown. Cookies will be soft when out of the oven - do not move them from the baking sheet immediately. They will harden as they cool. Sprinkle with sea salt whilst still hot.
Nutrition Facts : Calories 126 kcal, Carbohydrate 15 g, Protein 2 g, Fat 7 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 10 mg, Sodium 346 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 3 g, ServingSize 1 serving
EGGLESS PEANUT BUTTER CUP COOKIES
Make and share this Eggless Peanut Butter Cup Cookies recipe from Food.com.
Provided by ORTNmom
Categories Dessert
Time 26m
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees.
- Spray baking sheet with nonstick cooking spray.
- In medium bowl, stir together flour, baking soda, baking powder, and salt until thoroughly mixed. Set aside.
- In large bowl, blend butter and peanut butter until thoroughly mixed.
- Blend in sugar and brown sugar until thoroughly mixed.
- Stir in yogurt and vanilla until thoroughly mixed.
- Add dry mixture in thirds, blending thoroughly.
- Place mixture in refrigerator to chill while unwrapping the peanut butter cups.
- Roll cookie dough into small balls, approximately 1 inch in diameter and place on cookie sheet.
- Push an unwrapped miniature Reese's cup into the center of each ball.
- Bake 11 minutes.
- Let rest on the pan for 1-2 minutes before transferring to baking rack to cool.
- Keep dough in the refrigerator between batches to stay chilled.
Nutrition Facts : Calories 252.6, Fat 13.9, SaturatedFat 6.2, Cholesterol 20.5, Sodium 201.7, Carbohydrate 29.7, Fiber 1, Sugar 19.3, Protein 4.2
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