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Eggless Peanut Butter Cookies

Reviewed: Apr. 24, 2010
Awesome, best peanut butter cookies I've ever made. Had to make a few adjustments for lack of exact ingredients in the cupboard, plus tried two other variations on second and third batches. I halved the recipe, used butter instead of shortening. Didn't have any milk, so used soy milk. Used a 2:1 ratio of white to whole wheat flour. Added about a teaspoon of vanilla. For second batch, I made a well in each cookie and dropped in some strawberry jam. Totally yum. For third batch, added a lot of high quality chocolate chips. Also totally yum. And really, the batter is so tasty without cooking it first, you have to be careful otherwise you'll end up with no cookies at all.
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