Ingredients for Eggless Peanut Butter Cookies
- 1/2 cup (113g) shortening
- Creamy Peanut Butter
- 1 cup (200g) granulated white sugar
- 1/2 cup (100g) packed brown sugar
- 1/2 cup (120ml) buttermilk
- All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
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How to Make Eggless Peanut Butter Cookies
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper for easy cleanup.
- In a large bowl, cream together 1/2 cup (113g) shortening and 1 cup (227g) creamy peanut butter until smooth.
- Gradually add 1 cup (200g) granulated white sugar and 1/2 cup (100g) packed brown sugar, mixing until well combined.
- Stir in 1/2 cup (120ml) buttermilk until the mixture is smooth and creamy.
- In a separate bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Use a fork dipped in flour to create a criss-cross pattern on top of each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. Keep a close eye on them as ovens vary.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
73g
Fat
16g
Carbs
9g
