Soy Nut Butter Cookies Recipe

Name: Soy Nut Butter Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups firmly packed light brown sugar; 3/4 cup soy nut butter; 1/2 cup vegetable shortening; 3 tablespoons soymilk; 1 tablespoon vanilla extract; 1 large egg; 1 1/2 cups all-purpose flour; 1/4 cup soy flour; 3/4 teaspoon baking soda; 3/4 teaspoon salt; 1/2 cup roasted soybeans, for topping

Servings: persons

1
Preheat oven to 375u00b0F.
2
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.
3
Add egg to sugar mixture; beat just until blended.
4
Combine flour, soy flour, baking soda and salt.
5
Add to sugar mixture at low speed; mix just until blended.
6
Drop dough by teaspoonfuls 2 inches apart onto ungreased baking sheets.
7
Flatten slightly by pressing 4 soynuts into each cookie center in a pinwheel design.
8
Bake cookies for 7 to 9 minutes or until set and just beginning to brown; do not over brown.
9
Cool 1 minute on baking sheet.
10
Remove cookies to wire rack to cool completely.

849

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 1/4 cups firmly packed light brown sugar, 3/4 cup soy nut butter, 1/2 cup vegetable shortening, 3 tablespoons soymilk, and more.

Yes, Soy Nut Butter Cookies 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.

That's it — enjoy your meal!

Soy Nut Butter Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions