Peanut Butter Cookies (Egg-Free)

Name: Peanut Butter Cookies (Egg-Free)
Ingredients: ½ cup (120 ml) peanut butter; ¼ cup (60 ml) honey; ¼ teaspoon salt; ¼ cup vegetable oil; ¼ cup brown sugar; 1 teaspoon vanilla; 1 ¼ cups (300 ml) whole wheat pastry flour (other flours likely work fine)

This variant of peanut butter cookies has no egg or baking soda, and uses vegetable oil instead of butter/margarine; it adds honey.

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Ingredients

½ cup (120 ml) peanut butter
¼ cup (60 ml) honey
¼ teaspoon salt
¼ cup vegetable oil
¼ cup brown sugar
1 teaspoon vanilla
1 ¼ cups (300 ml) whole wheat pastry flour (other flours likely work fine)

Steps

Preheat oven to 375°F.
Cream all ingredients except flour together.
Add flour and mix sparingly—it should be dry enough to form into balls by hand without sticking.
Form into walnut-sized balls and place on ungreased cookie sheet.
Flatten with a fork by pressing the tines of the fork across the cookie. Repeat going in the other direction to make a criss-cross pattern.
Bake for about 8–10 minutes.

More recipes with peanut butter, honey, brown sugar, vanilla or flour

Adapted from “Peanut Butter Cookies (Egg-Free)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.