Eggless peanut butter cookies

2 Jan 2012

Eggless peanut butter cookies

I was all ready to bake: I got all my bowls, sugar and flour out, when I looked in the fridge and, what do you know, I'm out of eggs, and all I have is sour milk. But fear not, there is always some way around not having anything in your house when baking (I've used beans instead of flour to make a cake, etc. That cake was great actually, I may recreate it sometime).

So these cookies are completely eggless.  I like to make really big cookies.  This way I can say "I only had two cookies" so people won't think I'm pigging out or anything.  But I still might have more, these are actually pretty good considering the lack of ingredients in my house.

What you'll need:

-1 cup shortening
-1 cup creamy peanut butter
-1 cup white sugar
-1 cup packed brown sugar
-1/2 cup sour milk*
-2 1/2 cups all purpose flour
-1 teaspoon baking powder
-1 1/2 teaspoons baking powder
-1/2 teaspoon salt

*I've read somewhere that a substitute for sour milk is 1 tablespoon of vinegar and enough milk to equal one cup. Or use buttermilk.


    1.   Preheat the oven to 375˚F (190˚C).  Lightly grease cookie sheets
    2.   In a medium bowl, mix together the flour, baking powder, baking soda and salt.
    3.   In a large bowl, mix together the shortening, peanut butter, white sugar, brown sugar and sour milk until fully combined.  Slowly add the flour mixture, mixing together until well blended.
    4.   Drop cookies 2 inches apart on the prepared cookie sheets and flatten with a fork dipped in flour.
    5.   Bake for 10-12 minutes, or until the edges are lightly browned.  Let cool for 5 minutes, then transfer onto a wire rack to cool completely.

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1 comment:

  1. These cookies look just as delicious as ones with egg - please please I want one right now :P

    Choc Chip Uru


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