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Eggless Peanut Butter Cookies

"I am allergic to eggs and I've been using this recipe for over 40 years."
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servings 255 cals
Original recipe yields 24 servings (4 dozen)


  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 205 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
  2. Mix the shortening, peanut butter, white sugar, brown sugar and buttermilk until smooth and fully combined.
  3. Add the flour, baking powder, baking soda and salt to the peanut butter mixture and mix until well blended.
  4. Drop cookies 2 inches apart on lightly greased cookie sheet. Flatten with a fork that has been dipped in flour. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.

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Read all reviews 188
  1. 219 Ratings

Most helpful positive review

These cookies are fabulous! I substituted butter for the shortening and 2% milk for the buttermilk and they turned out perfectly.

Most helpful critical review

These cookies turned out really thin for me. I even tried adding more flour and refridgerating the dough. I really like a thick, crumbly peanut butter cookie. I will keep looking for that per...

Most helpful
Most positive
Least positive

These cookies are fabulous! I substituted butter for the shortening and 2% milk for the buttermilk and they turned out perfectly.

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 c...

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.

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, ...

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 ...

Like so many others, I was low on eggs. :) But I wanted to bake cookies! I used ½ cup margarine and ½ cup apple sauce in place of the shortening, I used ½ cup white sugar instead of a whole cup,...

I was out of eggs, didn't want to go to the store and REALLY wanted some peanut butter cookies. This recipe was perfect. I used butter instead of shortening and they turned out great. I also cut...

Found it....the PERFECT cookie! The texture of these= out of this world! I have never had anything like it....SURE to please ANYONE Substituted butter for shortening*

im allergic to eggs too! i luuv cookies, so this was the purfect recipe! also if your low on eggs, or have an egg alergy like me, yougurt is an ahmazing substitute for eggs. ill definetley be ma...