Why have I let us go on several days without any eggs in our refrigerator?
Maybe because I don’t want any more eggs splattered on the couch (see this no-egg pumpkin pancake recipe).
Or perhaps I’m taking my precious time until we absolutely have to go grocery shopping (because grocery shopping is no easy task with two toddlers). But I refuse to try out the convenient online grocery shopping option unless I’m ever bed-ridden because I want my kids to learn how to shop. And it gives us a good reason to get out of the house. 🙂
So I must be having way too much fun trying recipes without eggs!
Mmmm, like these vegan peanut butter cookies. The are slightly crispy on the outside, but it’s like you’re biting into a peanut butter cloud on the inside.
Peanut Butter Cookies (no eggs) Recipe
Ingredients:
- 3 Tbsp. all-purpose flour
- 3/4 tsp. baking soda
- 1 Tbsp. flaxseed meal
- 1/4 C. granulated sugar
- 2 Tbsp. brown sugar
- 1/2 C. peanut butter
- 2 Tbsp. applesauce
- 1/2 Tsp. vanilla extract
- optional: tiny pinch of salt (taste the dough first to see if you want it any saltier)
Instructions:
- Combine dry ingredients (flour, baking soda, flaxseed meal, and sugars) together. Mix well with a fork and get any brown sugar lumps out.
- Add peanut butter, applesauce, and vanilla extract. Mix well. Taste the dough and you can add a tiny sprinkle or pinch of salt if you want them a little saltier.
- Refrigerate for at least an hour if you want to make them chewy.
- Preheat oven to 350 degrees F. Roll dough into balls ( about 16 of them each about 1/2 Tbsp. round) and bake on cookie sheet in preheated oven for about 7 minutes.
- Remove from oven and let the cookies sit on the cookie sheet for about 5 minutes more to finish cooking.
Enjoy the peanut butter goodness!
*Inspired by THIS recipe.
Based on 3 Review(s)