Comments on
Delicious Peanut Butter Cookies (Egg Free)
Joan Brewster @cook_17858827
Hi Ashlee. Thank you for posting a non-egg peanut butter cookie! I usually use eggs but tonight didn’t have any and HAD to make my hubby cookies for his work lunch bag. I used your recipe, realized I didn’t have any butter so I substituted vegetable shortening. My mother-in-law always made hers with it so I thought why not. I put 3/4 c. peanut butter because I love it so. I was doing great and mixing it by hand when I realized it wasn’t coming together. Guess I dumped a little too much flour in the bowl. My bad!! 🤪 I didn’t have anything to loosen up the mealiness so I added a 3oz. lump of cream cheese. That was the trick; finally I had dough. I even took a photo for you. Joan L. Brewster in Ohio. 7/31/19
Alannah Murphy @cook_22602972
The consistency of my cookie dough was like sand, it didn't hold together at all. Are you sure this was all i needed to do in the recipe or are people doing something different that is not being specified?
jackie @JackiePrince77
@cook_22602972 I made them today and added 1/4 cup or less almond milk and they were perfect. It is an awesome recipe and my cookies were chewy, crisp edges and moist
Jocelynn Marie Estey @cook_23224681
After looking at afew recipes , many eggless cookies sport a little bit of milk. I added some nearly half a cup. It fixed the consistency
Brandon B. @cook_24053087
They turned out Great, everyone in the family thought they were delicious. I used the surplus cookie dough as another dessert, I formed little balls and shook them in a Ziploc bag with powered sugar. Then I just refrigerated them. Thank you for the recipe
Malati Mary Hartley @cook_24693293
My diabetic 11 year old daughter, Himalaya and I made these the other night. Melt in your mouth delicious. Thank you for the recipe. Sharing on a Facebook. This will be our recipe for pb cookies.
Lynette Lightcap Beagle @cook_25203934
I tried this recipe today and it’s really hard to keep the ingredients together, it’s like sand. They taste pretty good although a little dry. They need milk or sour cream or cottage cheese- just something to level out the dryness.
Hannah @cook_27339848
Pretty bad I done everything it said for some reason the flour did not want to stick to anything. If any of you are having this issue just add some milk since that is what I had to do. I give these a solid 5/10
Chloe Lavallee @cook_27762810
These are great! This was my first time baking peanut butter cookies.I had no measuring cups so kind of eyeballed the recipe into 2 part sugar, 2 parts and a little bit flour, 1 part margarine, 1 part peanut butter, couple of pinches baking powder and a little bit of maple syrup for taste. I added a bit more of a couple of the ingredients till I had the perfect dough. No water needed as the butter & margarine are the wet ingredients. I then baked them golden and let them harden and cool. They turned out soft and crumbly like the ones from the store :) I never would have been able to do it without the recipe. Thank you & Merry Christmas!
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Rayanna McRee @cook_28741433
These cookies turned out perfect :) I didn't use brown sugar, cause I didn't have any but I just subbed it for white sugar. No issues here!
Tibby2 @cook_28878461
Ashlee these cookies were awesomely yummy, my husband said that they tasted exactly like my old recipe using eggs. Which made me happy because I haven’t baked anything in at least 2 years, when you are allergic to everything including the sunshine it made me very depressed... I did add a half of bag of Reese’s peanut butter morsels and semi sweet chocolate chip morsels to the dough, yummy..thank you for this amazing recipe!!
jackie @JackiePrince77
Hi I made these today as I was out of eggs good thing too as your recipe will be the one I use from now on. I did add about 1/4 cup almond milk and left everything the same. Mine were a little dry and may be something I did wrong. I add d the milk and it added moisture. These are so good. Great job on this recipe it is a keeper!
