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)
Ingredients for 7 servings (485 g) · the original recipe
Method
- 1
Preheat oven to 375°F.
Oven - 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.
Oven
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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