Cookbook:Peanut Butter Cookies (Egg-Free)

Peanut Butter Cookies (Egg-Free)
Category	Cookie recipes

Cookbook | Ingredients | Recipes

In the process of being flattened by fork

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

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)

Procedure

1. Preheat oven to 375°F.
2. Cream all ingredients except flour together.
3. Add flour and mix sparingly—it should be dry enough to form into balls by hand without sticking.
4. Form into walnut-sized balls and place on ungreased cookie sheet.
5. 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.
6. Bake for about 8–10 minutes.

Notes, tips, and variations

• If low on brown sugar, substitute white sugar plus 1 tablespoon of molasses.