I adapted the recipe for Eggless Peanut Butter Cookies, by using natural peanut butter, and lard (vs. shortening). Once we have goat's milk again, I will bake these again, using organic butter and goat's milk (vs. the buttermilk).
These were pretty good, and I got about 6 1/2 dozen cookies, by using my smaller pampered chef cookie scoop.
I think these would make a wonderful addition to our Christmas cookies next season too. And I am betting they would freeze well.
Always good to have a "Oh, I don't have this or that" kind of recipe in our books. I've adapted several recipes to either no-Egg or no-Milk or Vegetable oil/Lard instead of butter.
ReplyDeleteThose look yummy :)
I agree with Carolyn, it's nice to have some back-up recipes on hand! Thanks for taste testing them for us!! :)
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