Reviewed: Nov. 22, 2006

I, too, was out of eggs. My husband requested peanut butter cookies. With a great deal of skeptisism, I made these cookies and to my delight and surprise...THEY ARE WONDERFUL!!! The best peanut butter cookies I've ever had! I made a double batch and will be bringing them to Thanksgiving dinner. My children and husband LOVE them. As do I. Oh...I added chocolate chips and half chunky almond butter half peanut butter. VERY good.

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Angi

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Nov. 19, 2006

For peanut butter lovers, this recipe is awesome. Usually, I'm not tempted to sneak a bite until the baked goods are in the oven, aromatizing my house. But this time, just mixing the dough was enough to make my mouth water in anticipation of the goodness to come. Despite lacking several key ingredients, the recipe was still very forgiving of my substitutions. Applesauce in place of butter, molasses in place of sugar (except I used only 1/4 the amount of sugar called for in the recipe), half the amount of white flour was replaced with wheat, and finally I had no baking powder. Due to my extreme altercations, the cookies came out to be more like "muffies". But the peanut buttery flavor was definitely enjoyed by all and happily devoured.

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BERRIES2EAT

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Reviewed: Nov. 17, 2006

my son is allergic to eggs and I am always looking for new recipes to try...this is great!! I subsituted buttermilk to 2% and used butter for shortening, used splenda white sugar and splenda brown sugar...less calories great taste, only baked for 10 min so they are chewy!!!

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trish

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Reviewed: Oct. 25, 2006

The kids wanted peanut butter cookies but we were out of eggs and we stumbled on this recipe. These were wonderful!

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Tracy

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Oct. 23, 2006

I did have (and can eat) eggs, but this recipe was rated so high I had to try it. Tasty! I might try more peanut butter and less shortening next time like many people suggested, but the cookies came out wonderfully nonetheless. And I can share them with my cousin who doesn't eat eggs. ^.^

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kumquatgirl

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Reviewed: Oct. 19, 2006

This is a great cookie! I've never eaten, let alone made, peanut butter cookies before, but these are brilliant and easy to make. They taste peanut buttery, but light and unusually for eggless cookies there is no baking soda aftertaste! I used margarine instead of shortening, semi-skimmed milk + 1 tsp vinegar [for buttermilk] and only half the salt. I baked at 180C for 11mins in a fan oven and they came out chewy in the middle and crispy at the edges. I also froze half the mix to bake later as it made about 50 cookies. Next time I might try it with crunchy peanut butter. I'm going to add a photo so you can see how they came out.

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Pinga

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Reviewed: Sep. 27, 2006

I loved these cookies and I only changed one thing I tried using sugar in the raw instead of white sugar because I like it better and when you bit down on the cookies you could taste each granule of sugar they were a huge hit at work and I will definately make them again.

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Melissa

Cooking Level: Intermediate

Living In: Yucaipa, California, USA

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Reviewed: Sep. 20, 2006

My daughter is not only allergic to eggs, but she is also allergic to peanuts! I followed this recipe but substituted soy butter (sweetened) and also added 1 tsp. vanilla extract as recommended by other reviewers. SHE LOVES THESE! And my husband and I think they taste great too! Now my little girl can have "Peanut Butter" cookies like everyone else! Thank you!

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Kelly Powers

Cooking Level: Expert

Home Town: Knowlton, New Jersey, USA

Living In: Cartersville, Georgia, USA

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Reviewed: Sep. 12, 2006

I love this recipe for a different reason...I'm pregnant and craving cookie dough like CRAZY but didn't want to risk eating raw eggs! The dough is delicious and the cookies are awesome!

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Abbie S

Cooking Level: Expert

Home Town: Wichita Falls, Texas, USA

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Reviewed: Jul. 29, 2006

I've been making this recipe for months! It's my husband's favorite cookie recipe. We don't have an allergy to eggs but I tried this recipe anyway. Glad I did. I love to eat the dough as well.

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AVAZMOM

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Reviewed: Jul. 14, 2006

Bravo! These are supper tasting cookies with a nice texture. Even if you don't have an allergy to eggs, give them a try!

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Zafira Vauxhall

Cooking Level: Expert

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Reviewed: Jul. 7, 2006

YUM! I don't have any eggs, so I needed a recipe that didn't require eggs. I stumbled across this one, and I am very glad that I did. I added a bag of semi-sweet chocolate chips, and wow! Absolutely delicious- I highly recommend these!

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Luthiena

Cooking Level: Intermediate

Living In: Concord, New Hampshire, USA

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Reviewed: Jun. 18, 2006

I had no eggs at home & needed to make a quick dessert for church pot luck. They were a huge hit with everyone - kids and adults alike. Very tasty. Thank you!

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TinaMarie

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Reviewed: Jun. 6, 2006

This really is THE BEST peanut butter cookie I've ever had. I had to stop myself from eating all the dough. I used 2% milk and added vanilla and they came out great!

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Mrs.Robinson

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Reviewed: May 23, 2006

Very easy to make - I baked until the edges were light brown. Nice flavor and texture.

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Melissa

Cooking Level: Expert

Living In: Camarillo, California, USA

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Reviewed: May 20, 2006

These are wonderful! I loved making them with my 2 year old daughter. The fact that there are no eggs made me more comfortable when she (inevitably) at the dough. The cookies did puff up and expand a bit- my first batch ran into each other a little.

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Elena Alba

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: May 17, 2006

I was craving hot, fresh peanut butter cookies, but not having any eggs in the house meant I was about ready to give up on it. Then I found this recipe, and I'm glad I did! Believe it or not, it even scaled down to one cookie very successfully (I have a terrible obsession with eating enormous amounts of cookie dough, so I have to limit myself). I did sub margarine for the shortening, and omitted the salt, as I never have shortening in the house. Crunchy on the outside, soft on the inside, delicious. I may use a bit more peanut butter next time though, for that bit of extra flavour.

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Talicca

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Reviewed: Apr. 21, 2006

I used this recipe because i had no eggs in the house. I expected a mediocre cookie, but found them moist, easy and delicious. I added 2 teaspoons of vanilla to the recipe (i am a vanilla fanatic!) and they were so delicious. I piped the batter into tiny flowers and baked. They came out perfectly and the guests at my party all commented on the wonderful cookies. I was even asked by several to pass on the recipe!

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