After discovering all my stepsons food allergies, I have started hunting for recipes that exclude certain ingredients, including eggs.
Today I was looking for a good egg free peanut butter cookie recipe and found this one on Food.com by Meg Stevens. If I were to rate this recipe- I would give it 4.75 stars! It is made from basic ingredients that most of us always have in our home and it has just the right amount of sweetness to cure any sweet tooth without going on a complete sugar overload.
I did make a couple minor changes. I added a tad extra vanilla. I am not sure why I always do this… but I tend to do it with every recipe that calls for vanilla. I also made the dough balls about an inch wide instead of 1/4th. It just seemed more realistic. The first batch I made, I cooked for 10 minutes and they turned out the perfect crispiness that my husband loves. The second batch I cooked for 8 minutes and they turned out the perfect chewiness for me!
I plan on making these again and maybe even trying to find a good way to add a smashed banana! YUM!
Chrystal @ YUM eating says
March 17, 2014 at 12:13 pmI’ve never made PB cookies without eggs. But, there have been times I wanted to bake and didn’t have eggs. ‘Running to the store’ here in a rural area doesn’t happen often. Now I have an egg free recipe to try. 🙂
lisa says
March 17, 2014 at 1:49 pmGreat for low cholesterol goodness too!