Soy Butter Cookies (Dairy-Free, Egg-Free, Wheat-Free) Recipe

Name: Soy Butter Cookies (Dairy-Free, Egg-Free, Wheat-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup creamy soy nut butter; ½ cup dairy-free margarine, softened; ½ cup sugar; ½ cup brown sugar; 1 tablespoon ground flax seeds; 3 tablespoons water; 1 teaspoon vanilla; ½ teaspoon baking soda; 1 cup brown rice flour; ½ cup soy flour

Servings: persons

1 cup creamy soy nut butter
½ cup dairy-free margarine, softened
½ cup sugar
½ cup brown sugar
1 tablespoon ground flax seeds
3 tablespoons water
1 teaspoon vanilla
½ teaspoon baking soda
1 cup brown rice flour
½ cup soy flour

1
Preheat oven to 350 degrees.
2
Cream soy butter and margarine, until smooth.
3
Add sugar and brown sugar, beat until smooth.
4
In a small bowl mix flax seed and water.
5
Add flax seed mixture and vanilla to soybutter mixture.
6
Mix in baking soda and flour to form dough.
7
Roll or scoop dough into balls.
8
Place on greased cookie sheet.
9
Press cookies flat with bottom of glass or cross-wise with a fork.
10
Bake 8-10 minutes or until golden brown.
11
Cool on rack.

796

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup creamy soy nut butter, ½ cup dairy-free margarine, softened, ½ cup sugar, ½ cup brown sugar, and more.

Yes, Soy Butter Cookies (Dairy-Free, Egg-Free, Wheat-Free) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Soy Butter Cookies (Dairy-Free, Egg-Free, Wheat-Free)

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