soynut-cookies-dec-17
Found a yummy recipe online for “Chocolate Peanut Butter Cookies”, but changed it up a bit, so that it would be peanut-free. 

Here’s the recipe:

Ingredients:

  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1/2 cup creamy soynut butter
  • 1/4 cup water
  • 1/4 cup canola oil (I used vegetable oil)
  • 2 tsp. vanilla extract
  • 2 large egg whites
  • 1 large egg
  • 12 oz. all-purpose flour (about 2 2/3 cups)
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2/3 cup semisweet chocolate minichips (I used over 1 cup–1/2 a bag– of regular semisweet chips)

Directions:

  1. Preheat oven to 350′.
  2. Combine first 8 ingredients in a large bowl; beat with a mixer at medium speed until smooth.
  3. Combine flour, baking powder, baking soda, and salt in a small bowl; stir with a whisk.
  4. Add flour mixture to soynut butter mixture, stirring just until combined.
  5. Stir in chocolate chips.
  6. Drop dough by tablespoonfuls 2 inches apart on baking sheets (I used a Pampered Chef Medium scoop and Pampered Chef baking stones).
  7. Bake at 350′ for 12 minutes or until golden.  (When using stones, I baked for 14 minutes, then removed from oven and allowed them to sit on the stone for at least 5 minutes before moving them to a wire rack.)
  8. Cool on wire rack.

Yield: approx. 3 dozen

Nutritional info based on using peanut butter:  Calories 128; Fat 4.5g; Cholesterol 6mg; Carbohydrate 20.5 g; Sodium 106mg; Protein 2.3g; Fiber 0.6g

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