International / basics / Cakes & baking
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Peanut Butter Cookies (Egg-Free)
This variant of peanut butter cookies has no egg or baking soda, and uses vegetable oil instead of butter/margarine; it adds honey.
Ingredients
ScaleNo serving count in the source — scale by factor
- peanut butter, 120 ml1/2 cup
- honey, 60 ml1/4 cup
- salt1/4 tsp
- vegetable oil1/4 cup
- brown sugar1/4 cup
- vanilla1 tsp
- whole wheat pastry flour, 300 ml; other flours likely work fine1 1/4 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Preheat oven to 375°F.
Cream all ingredients except flour together.
Add flour and mix sparingly—it should be dry enough to form into balls by hand without sticking.
Form into walnut-sized balls and place on ungreased cookie sheet.
Flatten with a fork by pressing the tines of the fork across the cookie. Repeat going in the other direction to make a criss-cross pattern.
Bake for about 8–10 minutes.
Region evidence: no stated origin (basic dish)
