Egg Free Butter Cookies Recipes

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EGG-FREE PEANUT BUTTER COOKIES



Egg-Free Peanut Butter Cookies image

This is an adaptation to a recipe on this site...only I didn't have any eggs. Wasn't sure if it would taste any good, but they are great! Very soft and moist.

Provided by Meg Stevens

Categories     Dessert

Time 15m

Yield 24 cookies depending on size

Number Of Ingredients 9

1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup peanut butter (I use creamy)
1/2 cup butter or 1/2 cup margarine
1 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda

Steps:

  • Preheat oven to 375 degrees farenheit.
  • mix together peanut butter, sugars, vanilla and margarine until well blended.
  • add rest of ingredients, and mix well til totally combined.
  • form dough into balls about 3/4 inch in size, and place on ungreased cookie sheet, mark top of balls with fork.
  • heat in 375 degree oven for 8-10 minute.
  • wait a minute, then transfer to wire rack, cool completely.
  • Store in air tight container.

Nutrition Facts : Calories 123.3, Fat 6.6, SaturatedFat 3, Cholesterol 10.2, Sodium 142.1, Carbohydrate 14.7, Fiber 0.5, Sugar 9.1, Protein 2.1

EGG-FREE COOKIES



Egg-free cookies image

Rustle up some egg-free choc chip cookies for a treat and add cocoa, if you like, to make chocolate versions. They're ideal if you follow an egg-free diet

Provided by GF member: beths.x

Categories     Afternoon tea, Treat

Time 17m

Yield Makes 12-16

Number Of Ingredients 7

125g butter , softened
125g caster sugar
1 tsp vanilla essence or extract
200g self-raising flour , plus extra for dusting
1 tsp baking powder
50g milk or white chocolate chips
2 tbsp cocoa powder (optional)

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Cream the butter and sugar together using a wooden spoon or an electric whisk in a large bowl until light, fluffy and golden.
  • Stir in the vanilla, flour, baking powder and chocolate chips. Add 1 tbsp water to bring the mixture together if needed, and the cocoa powder to make them chocolate cookies, if you like. Bring the dough together into a ball with your hands.
  • Sprinkle some flour over your work surface and the dough. Roll out the dough until 3mm thick and, using cookie cutters, cut them out and lay them out on lined baking sheets, spacing them well apart.
  • Bake for about 12 mins or until golden brown. If baking on two trays, swap the trays over halfway through cooking. Leave on the baking sheets for 5 mins, then transfer to a wire rack to cool. Will keep in an airtight tin for three-four days.

Nutrition Facts : Calories 152 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.33 milligram of sodium

EGG FREE BUTTER COOKIES



Egg Free Butter Cookies image

I have a severe egg allergy, this is a recipe I can eat. It makes lots! Don't forget to store these cookies in extra icing sugar (they look like they are covered in snow). The dough can be kept in the fridge for up to 3 days, just roll and use as directed. Thank you to those who noticed that I left out the flour in the recipe (a rather important element!)

Provided by cookingpompom

Categories     Dessert

Time 1h55m

Yield 30 cookies

Number Of Ingredients 7

1/2 cup butter
4 tablespoons honey
1 tablespoon vanilla extract
1 cup flour
1 1/3 cups finely chopped walnuts or 1 1/3 cups pecans
1 cup icing sugar (powdered sugar)
2 cups icing sugar (extra)

Steps:

  • Cream the butter and honey until soft and fluffy. Add the flour and vanilla.
  • Stir in the nuts. Roll in a ball, cover and refrigerate for atleast an hour.
  • Roll into a small cherry size (too big and they won't bake properly), place into a prepared cookie sheet with baking paper (allow some spreading room, about and inch).
  • Bake in a 300oF oven for 40 minutes.
  • Remove from the oven and let sit for 5 minutes. Roll in icing sugar while still warm. Let cool and store in an airtight container with extra icing sugar.

Nutrition Facts : Calories 132.7, Fat 6.5, SaturatedFat 2.3, Cholesterol 8.1, Sodium 27.6, Carbohydrate 18.2, Fiber 0.5, Sugar 14.2, Protein 1.3

EGG FREE COOKIES :)



Egg free cookies :) image

These cookies are perfect for any occasion. Especially for party's.

Provided by beths.x

Time 17m

Yield Serves 18

Number Of Ingredients 8

• 125g butter or pure vegetable margarine, softened
• 125g caster sugar
• 1 tsp vanilla essence or extract
• 200g self-raising flour
• 1 tsp baking powder/soda
• 1 tbsp water
Optional: 2 tbsp coco powder (to make it chocolate)
• Optional : milk chocolate chips or milk chocolate cut into chips or 2 oreos

Steps:

  • Preheat the oven to 180°C ,350°F or gas mark 4.
  • Cream the butter and sugar together(with a wooden spoon) in a large bowl until light, fluffy and golden.
  • Stir everything together (vanilla, flour, baking powder and chocolate chips or oreos, add the water and the Coco powder) to make the yummy dough.
  • Sprinkle some flour onto a surface and the dough. Roll out the dough and with cookie cutters cut out the shapes and lay them out onto greased, lined baking sheets. Spacing them well apart.
  • Bake for about 12 minutes or until golden brown.
  • Leave on the baking sheets for 5 minutes, then transfer to a wire rack to cool.
  • Store in an airtight tin for up to 2-3 weeks.

EGGLESS PEANUT BUTTER COOKIES



Eggless Peanut Butter Cookies image

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

Provided by L. J. Bryan

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Yield 24

Number Of Ingredients 9

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

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
  • Mix the shortening, peanut butter, white sugar, brown sugar and buttermilk until smooth and fully combined.
  • Add the flour, baking powder, baking soda and salt to the peanut butter mixture and mix until well blended.
  • 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 : Calories 255.3 calories, Carbohydrate 29.7 g, Cholesterol 0.2 mg, Fat 14.1 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 3.3 g, Sodium 205 mg, Sugar 18.5 g

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