With a New Years decision to commit to a year of baking without eggs, here is the first baking recipe of the year! These are easy to make, made with wholesome flour, less refined sugar and pure fats (milk solids in butter are removed in ghee butter). Lightly sweetened with just enough sugar to remember that you are treating yourself to a cookie. But this is a cookie that did harness a chicken into producing eggs for your baking.
There really is no difference in the flavor of baking without eggs. The greatest need for the egg is in the consistency of the finished cookie. For peanut butter it was easy to get the desired height and texture of the cookie without a hint of egglessness! In the end I felt that the mashed banana as the egg replacer was a great compliment to the p.b., giving the childhood (and adult!) reminder of the peanut butter and banana combination.
Peanut Butter Cookies
1/2 cup ghee butter
1/4 cup coconut oil
1/2 cup turbinado sugar
1/2 cup sucanat sugar
3/4 cup natural peanut butter (free of salt, sugar and additional oil)
1 t vanilla
1/2 cup mashed banana or applesauce, or a combination of both
1/2 cup rolled oats
1 1/4 cups soft whole wheat flour
1 t baking soda
1/4 t salt
1/2 cup chocolate chips
Cream together the ghee and coconut oil to soften. Use an electric hand mixer, or do this by hand.
Add the sugars, 1/2 cup at a time and continue to cream together.
Add the peanut butter and cream well to fully incorporate it into the batter.
Then add in the mashed banana/ applesauce (egg replacement), half the quantity at a time, mixing well between additions, followed by the vanilla.
Now add all of the remaining ingredients at one time. The oats, flour, baking soda, and salt. Completely mix all of the ingredients together, pressing lightly as you are folding everything around.
Form into cookies using a spoon, place on a cookie sheet of parchment paper or on the cookie sheet itself. Using a dampened fork, lightly press on each cookie to flatten it slightly and to take away prominent edges. Bake in a preheated 375ºF oven for 8 minutes. Set a timer or you may be disappointed! If you are using 2 or more cookie sheets, then shift the cookie sheets around after 4 minutes. Bake for a further 4 minutes. If you have a convection oven that is reliable to bake everything evenly, then skip the last step and take out the cookies after 8 minutes.
Once baked for the recommended time, take the cookies out of the oven. Let them sit for 3 minutes before moving to cooling racks. Let cool before eating. The flavor of the peanut butter is stronger when the cookies are at room temperature.
Chocolate chips may be added for additional flavor and texture.
Makes approximately 24 cookies. Happy Sharing!