Egg Free Peanut Butter Cookies Recipes

Steps:

• Preheat oven to 375 degrees farenheit.
• mix together peanut butter, sugars, vanilla and margarine until well blended.
• add rest of ingredients, and mix well til totally combined.
• form dough into balls about 3/4 inch in size, and place on ungreased cookie sheet, mark top of balls with fork.
• heat in 375 degree oven for 8-10 minute.
• wait a minute, then transfer to wire rack, cool completely.
• Store in air tight container.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
• Mix the shortening, peanut butter, white sugar, brown sugar and buttermilk until smooth and fully combined.
• Add the flour, baking powder, baking soda and salt to the peanut butter mixture and mix until well blended.
• 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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, baking powder, and salt. Set aside.
• Cream together butter, sugar, and brown sugar in a large bowl. Mix in vanilla extract and cocoa powder, then add peanut butter, and stir until smooth. Gradually mix in the sifted ingredients until well blended. Pour milk into dough, and stir until fully combined.
• Drop dough by heaping teaspoons onto ungreased baking sheets. Bake in the preheated oven until edges are lightly browned, 11 to 13 minutes. For a crunchier cookie, bake an additional minute or two.

Steps:

• Preheat oven to 375°F.
• Mix peanut butter, shortening, brown sugar, milk and vanilla.
• In a separate small bowl mix egg replacer, and water. Mix until well blended. Add to peanut butter mixture. Beat till blended.
• Combine flour, salt, and baking soda. Add to peanut butter mixture until blended.
• Roll teaspoon size balls and place on an ungreased cookie sheet. Flatten tops slightly with fork tines to make a criss cross pattern.
• Bake at 375°F for 8-9 minutes or until set. cool on baking sheet for two minutes. Remove cookies to a rack to cool completely.

Steps:

• Preheat oven to 350°F.
• In a medium bowl, mash bananas with the back of a fork. Stir in peanut butter and brown sugar. Then stir in oats and flour until thoroughly combined.
• Onto a greased cookie sheet, drop cookie dough by heaping teaspoonfuls. Gently flatten cookie mounds to 1/2 inch thickness.
• Bake for 12-15 minutes or until cookie bottoms are light brown, and tops are no longer shiny.

Steps:

• Preheat oven to 325 degrees.
• Spray baking sheet with nonstick cooking spray.
• In medium bowl, stir together flour, baking soda, baking powder, and salt until thoroughly mixed. Set aside.
• In large bowl, blend butter and peanut butter until thoroughly mixed.
• Blend in sugar and brown sugar until thoroughly mixed.
• Stir in yogurt and vanilla until thoroughly mixed.
• Add dry mixture in thirds, blending thoroughly.
• Place mixture in refrigerator to chill while unwrapping the peanut butter cups.
• Roll cookie dough into small balls, approximately 1 inch in diameter and place on cookie sheet.
• Push an unwrapped miniature Reese's cup into the center of each ball.
• Bake 11 minutes.
• Let rest on the pan for 1-2 minutes before transferring to baking rack to cool.
• Keep dough in the refrigerator between batches to stay chilled.