Peanut Butter Cookies (Egg-Free)
Photo: Mark Fickett, CC BY-SA 2.5
These peanut butter cookies skip the eggs, baking soda and butter, so they suit anyone with an empty fridge or an egg allergy. Vegetable oil carries the richness and honey adds sweetness and chew, while whole wheat pastry flour gives a nutty, tender crumb. The dough comes together in one bowl, rolls cleanly by hand, and takes the classic fork criss-cross before a short bake.
Instructions
Heat the oven to 375°F. Leave the cookie sheet ungreased.
In a bowl, beat the peanut butter, honey, salt, vegetable oil, brown sugar and vanilla together until the mixture is smooth and evenly combined.
Add the flour and stir only until it comes together. Overmixing is not wanted here. The dough is ready when it is dry enough to roll into balls by hand without sticking to your fingers.
Shape the dough into balls about the size of a walnut and set them on the cookie sheet.
Press the tines of a fork across the top of each ball to flatten it, then press again at a right angle to leave a criss-cross pattern.
Bake for about 8 to 10 minutes. If you are out of brown sugar, white sugar plus 1 tablespoon of molasses works in its place.
Make it personal.
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