• 3/4 cup soynut butter
  • 1/2 cup vegetable shortening
  • 1 1/4 cup firmly packed light brown sugar
  • 3 Tbs soymilk
  • 1 Tbs vanilla
  • 1 egg
  • 1/4 cup soy flour
  • 1 1/2 cup all-purpose flour
  • 3/4 tsp salt
  • 3/4 tsp baking soda
  • 1/2 cup roasted, salted soynuts (for topping)


Preheat oven to 375° F. Combine soynut butter, shortening, brown sugar, soymilk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by teaspoonfuls 2 inches apart on ungreased baking sheets. Flatten slightly by pressing four soynuts in each cookie center in pinwheel design. Bake 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.

Yield: 4 dozen cookies. Serving size: 1 cookie. Per serving: 86 calories, 4 g fat (0.7 g sat fat), 2 g protein (1 g soy protein), 10 g carbohydrate, 85 mg sodium, 4 mg cholesterol, 0.4 g dietary fiber.

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