Cookbook:Peanut Butter Cookies (Egg-Free)

This variant of peanut butter cookies has no egg or baking soda, and uses vegetable oil instead of butter/margarine; it adds honey.

Ingredients

 * ½ cup (120 ml) peanut butter
 * ¼ cup (60 ml) honey
 * ¼ teaspoon salt
 * ¼ cup vegetable oil
 * ¼ cup brown sugar
 * 1 teaspoon vanilla
 * 1 ¼ cups (300 ml) whole wheat pastry flour (other flours likely work fine)

Procedure

 * 1) Preheat oven to 375°F.
 * 2) Cream all ingredients except flour together.
 * 3) Add flour and mix sparingly—it should be dry enough to form into balls by hand without sticking.
 * 4) Form into walnut-sized balls and place on ungreased cookie sheet.
 * 5) Flatten with a fork by pressing the tines of the fork across the cookie. Repeat going in the other direction to make a criss-cross pattern.
 * 6) Bake for about 8–10 minutes.

Notes, tips, and variations

 * If low on brown sugar, substitute white sugar plus 1 tablespoon of molasses.