Prep 20 mins
Cook 7 mins
This is posted in response to a request for cookies using soynut butter. I haven't tried them yet, but I've been meaning to!
- 1 1⁄4 cups firmly packed light brown sugar
- 3⁄4 cup soy nut butter
- 1⁄2 cup vegetable shortening
- 3 tablespoons soymilk
- 1 tablespoon vanilla extract
- 1 large egg
- 1 1⁄2 cups all-purpose flour
- 1⁄4 cup soy flour
- 3⁄4 teaspoon baking soda
- 3⁄4 teaspoon salt
- 1⁄2 cup roasted soybeans, for topping
- Preheat oven to 375°F.
- Combine brown sugar, soynut butter, shortening, soy milk and vanilla in a large bowl; beat at medium speed with an electric mixer until well blended.
- Add egg to sugar mixture; beat just until blended.
- Combine flour, soy flour, baking soda and salt.
- Add to sugar mixture at low speed; mix just until blended.
- Drop dough by teaspoonfuls 2 inches apart onto ungreased baking sheets.
- Flatten slightly by pressing 4 soynuts into each cookie center in a pinwheel design.
- Bake cookies for 7 to 9 minutes or until set and just beginning to brown; do not over brown.
- Cool 1 minute on baking sheet.
- Remove cookies to wire rack to cool completely.
I modified this ever so slightly (Smart Balance instead of shortening, Egg beater instead of a real egg, and some chopped cashews instead) and it was just terrific! Thanks!
Yummy! These cookies have been unreviewed for too long! Nice texture, they stay chewy and flexible even when cool. I made a couple of subs, but am giving stars anyway, since I don't believe they changed the basic nature of the recipe. Used butter instead of shortening and chocolate soy nut butter that has been sitting in my pantry looking to be used. Didn't flatten the cookies or top with soybeans, just because my crowd won't eat nuts. Although mine had a mild chocolate flavor, I think the regular version would be great as well. A sweet treat with a cup of coffee! Thanks, Kree, for sharing the recipe!