Eggless Peanut Butter Cookies


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

Original recipe makes 4 dozen


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


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
  2. Mix the shortening, peanut butter, white sugar, brown sugar and buttermilk until smooth and fully combined.
  3. Add the flour, baking powder, baking soda and salt to the peanut butter mixture and mix until well blended.
  4. 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.


Calories: 255 kcal
Carbohydrates: 29.7 g
Cholesterol: < 1 mg
Fat: 14.1 g
Fiber: 1 g
Protein: 4.2 g
Sodium: 205 mg