Ingredients Jump to Instructions ↓

  1. 1 1/4 cups firmly packed light brown sugar

  2. 3/4 cup soynut butter

  3. 1/2 cup vegetable shortening

  4. 3 tablespoons soy milk

  5. 1 tablespoon vanilla extract

  6. 1 large egg

  7. 1 1/2 cups all-purpose flour

  8. 1/4 cup soy flour

  9. 3/4 teaspoon baking soda

  10. 3/4 teaspoon salt

  11. 1/2 cup roasted soynuts, for topping

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 °F (190°C). 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.


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