Peanut Butter Cookies (Egg-Free)
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Sign inThis variant of peanut butter cookies has no egg or baking soda, and uses vegetable oil instead of butter/margarine; it adds honey.
Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Peanuts, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.
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)
Method
- 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.