Eggless Peanut Butter Cookies

Great I added a pinch of vanilla..I also substituted buttermilk for can milk 1/2 milk 1/2 water .Best eggles cookies I ever tried. Also had Lard no shortening but the edges turned out nice and crisp.

This turned out great, but don’t be like me and forget to put the butter in! I was so confused why the dough was too dry, and added another half cup of my Buttermilk replacement, which was sour cream and milk. They turned out delicious anyway, and I am proud to send them to my uncle in law for his birthday. They taste great and have the perfect chewy texture. I will definitely make this again, maybe next week, WITH the butter, and I expect excellence. Thanks!

Good. Didn’t have any eggs but wanted to make cookies anyway. Tried this recipe only changes were *Used heavy whipping cream instead of buttermilk because that’s what I had, added vanilla extract and espresso chips.

Theses cookies are fantastic! Like many other commenters, buttermilk just isn’t something I keep on hand so I used milk + vinegar. Otherwise, this recipe is 10/10 fantastic. A true peanut butter cookie, and not a sugar cookie trying to be a peanut butter cookie. I’m saving this and will be making it regularly now. Thank you.

I only had pastry flour and they really swelled up into a wonderful cakey kinda thingy. Loved by all!

Took a chance on a random googled recipe. Was craving something to nosh on with my tea, however I had no eggs, oh ick, I discovered I also had no peanut butter. However I have lots of diff nuts in the fridge so eeny meeny miney mo I grabbed brazil nuts and ground them up in the Nutri Bullet- so I didn’t get consistency of peanut butter, was more like almond paste. But that actually worked. Didn’t flatten them before baking cause I really love thick chewy cookies. Also only baked for approx 8 min. I’m at 6,000 feet in the Rockies, so high altitude and dry. (these things affect outcome always). Nice sized recipe too. I doubled and rolled the dough into balls and froze so I bake off a few every few days.

Yummy! We’ve made this several times. We used butter and milk/cream with vinegar instead of buttermilk. This time we added about 3/4 cup of oatmeal and 1/4 cup of powdered sugar before the flour. Also added a touch of vanilla. It made them even yummier. We dip our fork in sugar with a bit of salt mixed in before we press the cookie dough.

I thought these were pretty good. I used two sticks of butter instead of shortening. I also added vanilla. My daughter loved them!

These came out pretty good, everyone at my job and at my home loved them. I added chocolate chips to some of them.

I used a vegan butter in place of shortening, and plain soy milk instead of buttermilk. They are a dream!

I did not have eggs on hand and I had a craving for peanut butter cookies and this recipe was THE BEST find ever. I made 4 sheets of cookies with this recipe with 8-12 cookies per sheet. The taste is WONDERFUL. I used organic natural pb for this recipe and it turned out amazing.

Great cookie – and eggless, not that anyone realized it when eating them. I used butter instead of shortening and 2% milk with a splash of white vinegar for the buttermilk. Needed to bake for the full 12 minutes. I halved the recipe and made 30 @2-1/2 inch diameter cookies. Very easy to make and bake in less than 30 minutes.

This recipe is great I just added some chocolate chips.

These are awesome! I didn’t have eggs in stock, so had to look up a recipe that didn’t require eggs.

This is a great cookie! My son allergic to eggs so I made them for him over the weekend he loved they and so did I. I put the dough in the freezer for 20 min. before I started making any and would put it back in between sheets just to make easier to work with

Very nice recipe! I split the dough in half, added 2 heaping Tablespoons of dark chocolate cocoa powder to half of the dough. I made the cookies with a pinch of each dough, rolling them together in my hands making a “duo” cookie – half dark choc and half peanut butter. Also to make them vegan, I used 1/2 cup of almond milk instead of buttermilk, and used Earth Balance spread instead of shortening. I added 2 pics to show how they look.

I made them with my grand daughter. They were easy and delicious. Great recipe.

Excellent recipe. I only had almond milk but it was just fine.

I made some changes as indicated by others, but don’t think that they would impact the way the cookies turn out, except possibly for the increased flour. I used butter instead of shortening, and plain 2% milk in place of the buttermilk. I also increased the flour to 3 cups. I rolled the dough into 1″ balls and put them about 2 inches apart on the baking sheet. I didn’t flatten them. Baking them for 10 minutes worked perfectly for me, although the bottoms were a bit browner than I would have liked. Next time I will try the oven at 370 instead of 375. I found the dough to be fluffier than the usual cookie dough, but the cookies were great! Thanks for the recipe.

I substituted butter and milk because they were what I had on hand. Dropped using a 1 tbsp scoop and didn’t flatten them. They were very tasty cookies and I really liked the texture, but found them a tad too sweet, though my family will love them. Be careful to watch these, they can be burnt very easily.

I made a half batch, and put all the dough into a 12 inch cast iron skillet, to make one big cookie. I cooked it for 18 min at 350degrees . I also added 1 cup chocolate chips. It turned out thick and crumbly. They are yummy, I will make these again.