Ingredients
- ¾ cup soynut butter
- ½ cup vegetable shortening
- 1¼ cup firmly packed light brown sugar
- 3 tbs soymilk
- 1 tbs vanilla
- 1 egg
- ¼ cup soy flour
- 1½ cup all-purpose flour
- ¾ tsp salt
- ¾ tsp baking soda
- ½ cup roasted, salted soynuts (for topping)
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.