Peanut Butter Cookies (Egg-Free)
This variant of peanut butter cookies has no egg or baking soda, and uses vegetable oil instead of butter/margarine; it adds honey.
- Prep
- 13 min
- Cook
- 29 min
- Total
- 42 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Preheat oven to 375°F.
Procedure
Cream all ingredients except flour together.
Procedure
Add flour and mix sparingly—it should be dry enough to form into balls by hand without sticking.
Procedure
Form into walnut-sized balls and place on ungreased cookie sheet.
Procedure
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.
Procedure
Bake for about 8–10 minutes.
Notes, tips, and variations
If low on brown sugar, substitute white sugar plus 1 tablespoon of molasses.
Photo: Mark Fickett · CC BY-SA 2.5 · https://creativecommons.org/licenses/by-sa/2.5 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 7 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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