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)
Procedure
- Preheat oven to 375°F.
- Cream all ingredients except flour together.
- Add flour and mix sparingly—it should be dry enough to form into balls by hand without sticking.
- Form into walnut-sized balls and place on ungreased cookie sheet.
- 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.
- Bake for about 8–10 minutes.
Notes, tips, and variations
- If low on brown sugar, substitute white sugar plus 1 tablespoon of molasses.