Eggless Peanut Butter Cookies

4.7
(230)

I am allergic to eggs and I've been using this recipe for over 40 years.

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27
27
27
Servings:
24
Yield:
4 dozen

Ingredients

  • 1 cup shortening

  • 1 cup creamy peanut butter

  • 1 cup white sugar

  • 1 cup packed brown sugar

  • ½ cup buttermilk

  • 2 ½ cups all-purpose flour

  • 1 teaspoon baking powder

  • 1 ½ teaspoons baking soda

  • ½ teaspoon salt

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.

  2. Mix the shortening, peanut butter, white sugar, brown sugar and buttermilk until smooth and fully combined.

  3. Add the flour, baking powder, baking soda and salt to the peanut butter mixture and mix until well blended.

  4. 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.

Nutrition Facts (per serving)

255 Calories
14g Fat
30g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 255
% Daily Value *
Total Fat 14g 18%
Saturated Fat 3g 17%
Cholesterol 0mg 0%
Sodium 205mg 9%
Total Carbohydrate 30g 11%
Dietary Fiber 1g 4%
Total Sugars 19g
Protein 4g
Vitamin C 0mg 1%
Calcium 32mg 2%
Iron 1mg 5%
Potassium 104mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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