I am allergic to eggs and I’ve been using this recipe for over 40 years.
Original recipe makes 4 dozen
Ingredients
1 cup shortening
1 cup creamy peanut butter
1 cup white sugar
1 cup packed brown sugar
1/2 cup buttermilk
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
Directions
- 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
Calories: 255 kcal
Carbohydrates: 29.7 g
Cholesterol: < 1 mg
Fat: 14.1 g
Fiber: 1 g
Protein: 4.2 g
Sodium: 205 mg