I only had 1 cup of flour instead of 1 1/4 and the texture was perfect! Thanks for sharing!

Working on this right now! It kinda looks bland, but we will see! I usually stick to the 1 cup peanut butter, 1 cup sugar and 1 egg recipe because it's the most easy and delicious, but out of eggs... so here goes!

I'm currently making these cookies. It was so easy. I will see some results here in about 15 minutes

Just finished making these and they are amazing. Didn't have any eggs, but wanted something sweet. They were a hit, taste just like regular pb cookies.

I have never been one to leave any comments on any recipes I find online however, I just had to share that recipe is AWESOME! I made them last night and they're still soft today! =) I substituted coffee creamer for the milk because I had no milk and I used all white sugar and added 2 tablespoons of maple syrup to supplement for the brown sugar (my measurements of maple syrup are based on the fact that I cut the entire recipe in half due to the limitations of ingredients that I did not have) I highly recommend these cookies! They're yummy we can't stop eating them =)

I just made some peanut butter cookies without eggs and they were perfect...couldn't tell the difference.

I was out of eggs and my husband was craving peanut butter so I found this recipe. Delicious!! Easy! Great cookie!

Absolutely delicious! My family loves them especially with chocolate chips!!! :)

This was by far the best recipe I found for peanut butter cookies! I do have to say though, ever since I made my first batch (thanks to your recipe), I have yet to make them with the egg; and honestly, I don't know if I ever will. I can't wait to check out other recipes on your site!

I am bringing dinner to a family whose daughter can't eat eggs. I was stumped as to what dessert I could make for them. I found this little baby and was so happy to make something that got great reviews.

I added a 1/2 tsp. Saigon Cinnamon to the dough, used half and half instead of skim. I used a cookie scoop and rolled each ball of dough into a bowl of sugar to aide with easy lifting off the cookie sheets. It worked like a charm! Not one cookie got stuck or smooshed on the tray. I baked them for 7 minutes, switched racks and twisted each sheet and baked for another 7 minutes. As soon as they came out , I topped each one with 4-5 M&Ms. They are crisp and chewy, peanut buttery and chocolatey. Yum! Great recipe!

This was my first time making cookies without eggs. I made these the other day for my mother who can not have eggs or milk or peanut butter. So I used Lactaid milk instead of skim milk and I used soy butter (its almost like peanut butter) instead of peanut butter. She loved them. They were wonderful.

I made these at our fishing Lodge, we were out of sweets and eggs!! Our cook doubted me but they were fabulous!!! I read the reviews and followed the advise of letting them cool completely, they turned out perfect!! I added peanut halves on the top before cooking and then added sugar sprinkled on the top while they cooled. Our guest loved them!! Next I'll try the Oatmeal/Raisin recipe... Who needs eggs anyway!!

Can I use 2% milk instead of skim?

I didn't have any milk or brown sugar when I went to make these cookies (apparently we are out of EVERYTHING!) But, I replaced the brown sugar with white sugar and a table spoon of honey, and the milk with 2 tbsp of water and 3 of honey. Then I added 3 tbsp of bakers cocoa and tbsp of oil. Came out heavenly!

Pretty good, made this cause I didnt have any eggs...The dough was yummy. They were crisp, because I put a little bit of oil on the top. The smaller ones were better. Tasted wonderful with a bit of sugar cookie frosting on the top.