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Eggless Peanut Butter Cookies

"Explore the Vegetarian Chef in YOU!"

Here’s an all time favorite lunch box treat, your vegetarian kitchen’s Eggless Peanut Butter Cookies! Another egg free cookie that keeps really well – if and only if -- your cookie monsters have not yet figured out where you stash them!

Preheat Oven to 350º

Makes about 6 – 8 dozen.


  • 2 Cups Peanut Butter
  • 2 Cups Honey
  • 3 tsp Ener-G Egg Replacer
  • 2 Tbsp RO Water
  • 5 Cups Unbleached White or White Whole Wheat Flour
  • 1 tsp Baking Soda
  • 1 tsp Sea Salt
  • 2½ tsp Frontier’s Non-Alcoholic Vanilla or Trader Joe’s Vanilla Paste

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Cream Peanut Butter and Honey together. Sift dry ingredients together.

Mix Ener-G Egg-Replacer with water; add extracts. Add to the peanut butter and honey mixture alternately with the flour, baking soda. Mix all together until a soft dough is formed. Drop teaspoonfuls onto a greased cookie sheet about an inch apart. Press the cookies twice with the back of a fork to make a crisscross design on top. Bake at 350º until golden about 8 - 10 minutes until lightly golden around the edge. Remove to cooling rack. Store in an airtight tin in layers separated by waxed paper.
Recipes by Chef Bette

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