Egg Free Peanut Butter Cookies |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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An great peanut butter cookie for those who cant have eggs! And it doesn't even crumble. I use soy milk but you could use regular milk too! Ingredients:
3/4 cup creamy peanut butter |
1/2 cup shortening |
1 1/4 cups packed brown sugar |
3 tablespoons soymilk |
1 tablespoon vanilla |
1 1/2 teaspoons powdered egg substitute (ener g is my favorite) |
2 tablespoons warm water |
1 3/4 cups flour |
3/4 teaspoon salt |
3/4 teaspoon baking soda |
Directions:
1. Preheat oven to 375°F.
2. Mix peanut butter, shortening, brown sugar, milk and vanilla.
3. In a separate small bowl mix egg replacer, and water. Mix until well blended. Add to peanut butter mixture. Beat till blended.
4. Combine flour, salt, and baking soda. Add to peanut butter mixture until blended.
5. Roll teaspoon size balls and place on an ungreased cookie sheet. Flatten tops slightly with fork tines to make a criss cross pattern.
6. Bake at 375°F for 8-9 minutes or until set. cool on baking sheet for two minutes. Remove cookies to a rack to cool completely.
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