Hey everyone! With the cost of living making everything a bit tougher these days, finding ways to enjoy a sweet treat without breaking the bank has become one of my favorite challenges. That's why I'm always looking for 'Recession Recipes' that are both delicious and super affordable, especially when it comes to classics like peanut butter cookies. We all love those 'three ingredient peanutbuttercookie' recipes, but let's be real, the problem is still the cost of the egg! So, I dove into experimenting with egg substitutes. My original recipe featured banana and pumpkin, and while both brought something to the table, my experience showed that the pumpkin dough was much stickier. As the OCR noted, the pumpkin batch almost didn't make it! If I were to do it again, I’d definitely add a few scoops of flour and maybe even a little more oil to the pumpkin mixture to give it better structure and prevent it from becoming a crumbly cookie. The banana, on the other hand, was pretty successful and, honestly, I think the taste of the banana kind of adds to it, giving it a unique, delicious twist. But what if you don't have bananas or pumpkin, or just want to try other options for your egg-free peanut butter cookies? There are so many fantastic egg substitutes out there! Here are a few more I've had success with, especially when making cookies: Flax Egg: This is a fantastic binder! For one egg, simply mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of water. Let it sit for about 5 minutes until it forms a gel-like consistency. It's great for adding a bit of fiber and a nutty flavor that complements peanut butter cookies beautifully. It helps with binding and gives a slightly chewy texture. Chia Egg: Similar to a flax egg, you can make a chia egg by combining 1 tablespoon of chia seeds with 3 tablespoons of water. Let it sit for 5-10 minutes. Chia seeds are a good source of omega-3s and also create that gelatinous texture needed for binding. The texture might be slightly different than flax, but it's equally effective. Applesauce: If you're looking for moisture and a bit of sweetness, unsweetened applesauce is a great choice. Use 1/4 cup of applesauce per egg. Be aware that it can add a subtle apple flavor and might make your cookies a bit softer, so you might need to adjust baking time slightly or reduce other liquid ingredients if your recipe is already very moist. Commercial Egg Replacers: There are many great powdered egg replacers on the market specifically designed for baking. Follow the package instructions, as they can vary. These are often a reliable choice if you want consistent results without any added flavors. When using any egg substitute for peanut butter cookies, remember that eggs provide moisture, fat, and act as a binder. So, when replacing them, you might need to make small adjustments. If your dough seems too dry, add a touch more of your chosen substitute or a teaspoon of milk (dairy or non-dairy). If it's too wet, a tablespoon of flour can help. Always watch your cookies closely while baking, as egg-free versions can sometimes bake quicker or need slightly longer to set. My biggest tip? Don't be afraid to experiment! It’s all about finding what works best for your taste and what you have on hand. Remember, you deserve a sweet treat, no matter what!