Peanut Butter Cookies made with Anti-Grain Apple Egg Substitute

Aug 18, 2016



  1. Start by preheating your oven to 350 degrees.

  2. In a large bowl, whisk together your flour, baking powder, baking soda, and salt then set aside.

  3. In an electric mixer fitted with the paddle attachment, cream together the softened butter, white sugar and brown sugar on medium speed until it’s light and fluffy (about 3 minutes). Add in the peanut butter and cream until it’s smooth. Add the pre-mixed apple egg and vanilla extract, scraping the bowl down with a spatula as needed. Reduce the mixer speed to low and slowly add the dry ingredients until just incorporated and the batter is smooth—you don’t want to over-mix!

  4. Form the dough into heaping-tablespoon-sized round balls and place on a lined baking sheet at least 4 inches apart. With a fork, press a criss-cross pattern into each dough ball. Bake for 10-12 minutes, until the edges are golden brown and the centers are slightly soft and airy. Remove the cookies from the oven, and then transfer to a cooling rack to cool for 10-15 minutes.

  5. Serve warm, or store in an air-tight container for up to a week.

Gluten-Free and Egg-Free Peanut Butter Cookies