Last night, Beth used the last of the eggs. I wanted some cookies, but didn’t want to have to run out and buy eggs, or buy cookies for that matter, so I settled on making my own. For that, however, we require a recipe that is eggless as well as delicious. This recipe would be really great for those of you who have intolerance to eggs, as well as those who are out of eggs at the current time. I’m happy with the way that they turned out, so definitely give these a try.

For this recipe, I took my usual peanut butter cookie recipe, and just adapted it to no longer include eggs. 

You will need:

1 cup butter/margarine

1 cup peanut butter

1 cup sugar

1 cup brown sugar

½ cup milk with a few drops of lemon juice added (you could use ½ a cup of buttermilk, but who

has buttermilk anymore?)

2 3/4 cups flour

1 teaspoon baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

Cream together butter, sugars, and peanut butter, then add the milk. Finally stir in the dry ingredients. Bake at 375 for 10 minutes. They will be quite thin after baking, but still delicious, I assure you. You’ll want to let them cool completely before devouring, or they will fall apart in your hand. After cooling, they are considerably stiffer.