EGG FREE PEANUT BUTTER COOKIES
An great peanut butter cookie for those who cant have eggs! And it doesn't even crumble. I use soy milk but you could use regular milk too!
Provided by sjcrobbins
Categories Dessert
Time 50m
Yield 36 cookies
Number Of Ingredients 10
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.
Nutrition Facts : Calories 109.3, Fat 5.6, SaturatedFat 1.3, Sodium 103.2, Carbohydrate 13.2, Fiber 0.5, Sugar 7.9, Protein 2
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