Eggless Peanut Butter Cookies Recipe -
Eggless Peanut Butter Cookies Recipe

Eggless Peanut Butter Cookies

Recipe by  

"I am allergic to eggs and I've been using this recipe for over 40 years."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings


  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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Reviews More Reviews

Most Helpful Positive Review
May 20, 2007

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
Mar 06, 2012

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 perfect recipe!

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.

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.

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.

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.

Jan 17, 2007

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, and I used 2% milk instead of buttermilk. I got 5 dozen out of the batch, and they needed 12-13 minutes in the oven. I think the lesser amount of sugar might have affected the texture of the dough (I prefer roll-and-flatten cookies to drop-and-flatten ones), but the cookies, while not quite as beautiful, came out tasting great. Thanks for sharing, L.J.!

Sep 26, 2012

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 the recipe down to make about a dozen since I was only baking them for my husband and myself. Thanks for sharing...I'll be using this more often.


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  • Calories
  • 255 kcal
  • 13%
  • Carbohydrates
  • 29.7 g
  • 10%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 14.1 g
  • 22%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 205 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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