Eggs act as a binding agent in desserts, and If you are allergic to eggs it can be challenging to find cookies or cakes you can safely eat. But peanut butter cookies can still be rich and satisfying without the use of eggs or egg products by using peanut butter and buttermilk as binders. Choose your favorite brand of creamy peanut butter for the recipe. Add peanut pieces if you like a bit of crunch in your cookies.
Step 1
Preheat your oven to 375 degrees Fahrenheit.
Step 2
Mix the shortening, peanut butter, white sugar, brown sugar and buttermilk until smooth, using a mixing bowl and wooden spoon, or a hand mixer at low speed.
Step 3
In a separate bowl, mix the flour, baking powder, baking soda and salt. Then slowly add the flour mixture to the peanut butter mixture, stirring often until the batter is blended.
Step 4
Spoon cookies approximately 2 inches apart onto a lightly greased cookie sheet.
Step 5
Flatten the cookies with a fork, making a cross pattern on the top of the cookies.
Step 6
Bake each batch of cookies for 12 to 15 minutes, until lightly browned.
Tips and Warnings
- Dip your fork in flour prior to pressing your cookies so that the fork does not stick.
- Be careful not to overcook the cookies or they will become dry.
Things You'll Need
- 1 cup shortening
- 1 cup creamy peanut butter
- 1 cup white sugar
- 1 cup brown sugar
- 1/2 cup buttermilk
- 2 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
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