Reviewed: Jul. 15, 2008

My aunt is allergic to eggs so I make these for her every year. They aren't as moist as cookies with eggs but they're still good and she loves them.

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WISTERIA1431

	Cooking Level: Intermediate
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Reviewed: May 3, 2008

I've made this recipe 3 times now, and each time I use cashew nut butter instead of peanut butter (we have peanut allergies). I think they turn out just right when they are not smashed down with a fork. I rolled them in sugar before baking this last time, and added some mini chocolate chips. Yummy!

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Cindy C.

	Cooking Level: Expert Home Town: Edmond, Oklahoma, USA Living In: Thomas, Oklahoma, USA
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Reviewed: Mar. 24, 2008

You need to add more flour, like the other reviewers have mentioned.

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dryummy

	Cooking Level: Intermediate
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Reviewed: Mar. 17, 2008

These cookies were easy to make with my 2-year-old and the whole family loved them! I took the suggestion of adding more flour (I used 3 cups) and I added about a teaspoon of vanilla as well. This is something that we'll definitely make again!

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Mrs_H


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Reviewed: Feb. 15, 2008

Great cookie! I do agree the recipe needs about a 1/2 cup extra flour (or mine tend to get very thin). Also, if no buttermilk, I use milk and add about a tablespoon on lemon and let it sit for a few minutes. Or I have used plain/vanilla yogurt as well (like another review suggested). Again, great cookie.

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jang

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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Reviewed: Jan. 9, 2008

This will be my go-to recipe for when I have a cookie craving and no eggs! I halved the recipe but still ended up with almost 3 dozen cookies. Make these cookies if you're a peanut butter lover or have one in your life!

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DB

	Cooking Level: Beginning
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Reviewed: Jan. 9, 2008

I used my cookie press and reduced the baking time to 8 minutes. The cookies turned out beautifully and taste great! Thanks for posting the recipe. My yield was almost 200 "traditional sized" cookies.

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Lulu

	Cooking Level: Beginning Living In: Tampa, Florida, USA
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Reviewed: Jan. 7, 2008

I made these cookies because I was out of eggs but craving peanut butter cookies. I was extremely disappointed. This is the first recipe that I've not given a minimum of 4 stars. The dough was extremely dry - I added a 1/2 cup extra peanut butter just to make it pliable. It just wasn't worth the effort. It was two sweet and too dry for my taste, and I have a major sweet tooth. I won't be making this recipe again.

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RAEVYNNE

	Cooking Level: Expert Living In: Vancouver, British Columbia, Canada
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Reviewed: Dec. 19, 2007

These were really good- I added some vanilla and semi-sweet chocolate chips, which made them excellent!

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misty712


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Reviewed: Dec. 5, 2007

These were great! I used soy milk to replace the butter milk, a little bit of vanilla and a 1/2 cup more of flour. they didn't last long once they got out of the oven. =)

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Sara

	Cooking Level: Intermediate Home Town: Eugene, Oregon, USA Living In: Gresham, Oregon, USA
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Reviewed: Sep. 29, 2007

This recipe is great for my boys who not only have an allergy to eggs but also to peanuts! I of course swapped out the peanut butter and used soynut butter in its place. This is the closest my boys have ever gotten to an authentic peanut butter cookie and it's one we will enjoy and share!

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COOKING4MYBOYS


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Reviewed: Sep. 22, 2007

My boyfriend loves soft cookies, so of course he loves these. I've made peanut butter cookies several times for him, and these are his favorite. Thank you for the recipe!

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meg8604

	Cooking Level: Intermediate Living In: Abilene, Texas, USA
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Reviewed: Sep. 21, 2007

Yummmy! I rarely have buttermilk in the house, so I used 1/2 cup low-fat plain yogurt. This is now one of my family's favorites.

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Susan

	Cooking Level: Expert Home Town: Gainesville, Florida, USA Living In: Hattiesburg, Mississippi, USA
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Reviewed: Sep. 10, 2007

Good cookies. I couldn't stop eating them. I did find that there was not enough flour in the recipe. Need at least a 1/2 cup more.

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Emily

	Cooking Level: Intermediate Home Town: Emerson, Nebraska, USA Living In: Omaha, Nebraska, USA
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Reviewed: Aug. 26, 2007

Without a doubt, these are the best peanut butter cookies! Made 4 dozen for our school bake-sale... Best seller! Used 1 cup sour cream to replace buttermilk. Cut the cooking time down to 8 minutes in convection oven. A 1.5 inch ball makes a 3 inch cookie. Thank you for such a wonderful recipe!

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Andi K

	Cooking Level: Intermediate
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Reviewed: Jul. 26, 2007

These cookies are great! I substituted butter for shortening and whole milk for buttermilk. I also didn't have enough flour so I added Gerber Mixed Baby Cereal. (2 cups flour and 1/2 cup baby cereal) So moms, if you have too much baby cereal, here's an idea for you. My kids loved dipping them in milk!

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Jennifer Porras


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Reviewed: Jul. 15, 2007

I made this last nite for some vegetarian friends. It was a hit! I added more flour because it came out too sticky, used low fat peanut butter, skipped the salt, added 2 tsp of custard powder. I baked it for 12 min until the edges were brown.

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cindy


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Reviewed: Jun. 23, 2007

Holy Cow! These things are great! I didn't have enough shortening, so I added the rest margarine. I put about 1 tsp vanilla in it. My son and I had a blast rolling them! Great recipe!

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Ann K.


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Reviewed: Jun. 19, 2007

Oooh... very good, did sub 1 cup sour cream for buttermilk, came out great.. 5 stars...

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ALESIA

	Cooking Level: Expert Living In: Lackawanna, New York, USA
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Reviewed: May 20, 2007

well, initially i meant to make an egg cookie. then i found out that we had none. so i foudnthis recipe. i was then further frustrated by the fact that we had no shortening, so used butter, and then used a milk-vinegar substitute rather than buttermilk. I was afraid that they would turn out terrible, but they're GREAT, and it was well worth the frustration. oh, and chocolate chips top them off nicely.

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thy

Cooking Level: Beginning

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