Egg Free Peanut Butter Cookies

(Note: Please excuse the poor picture quality. My camera decided to break so I had to resort to my camera phone.)

Many people, especially children, are allergic to some sort of food item. The second largest food allergy (largest food allergy being cow's milk) is a food allergy to either egg yolk or egg white. This can be a very complicated allergy to work around due to so many recipes and products containing eggs.Trying to find eggless methods of cooking can leave some people frustrated and rather hungry.

Thankfully, with the huge influx of organic products, many people can now buy eggless pre-made foods and products. But what about the people who want to cook? There are many egg-like products that are egg free that people can substitute in recipes that call for eggs. However, most of these products are expensive and not practical for people on a tight budget.

Cookies are by far the easiest thing to make eggless, although most people probably don't realize this. Adding honey and milk (or water if there is a milk allergy) can make your cookie dough creamy and yet firm like they would be if you had used eggs. Below is an example of how to make Peanut Butter Cookies using honey and milk instead of eggs.

• 1 cup of Creamy Peanut Butter
• 1 cup of Sugar
• 1/4 cup of Milk
• 1 Tablespoon of Honey
• 1/2 Teaspoon of Vanilla Extract

Preheat oven to 350 degrees Fahrenheit.

Combine all ingredients at the same time, mix well. Batter will be granular due to sugar.

Roll dough into small balls and place onto greased (or non-stick) cookie sheet. Use a fork to press down at the center of the cookies for the classic Peanut Butter Cookie look.

Bake for around 10 minutes, or until cookies are a very light brown.

Allow time to cool before scooping off cookie sheet or the cookies will fall apart.

Eat and enjoy!