Celebrate SoyFoods Month with Nutty Cookies
I like to think myself of someone with a sense of adventure. I’ve zipped across Wild Canyon in Los Cabos, Mexico, and swam next to a Hawaiian Sea Turtle while snorkeling in Maui. Ask me to taste-test tofu, however, and I was likely to run for the hills!
But that was before I had a chance to cook with Iowa Girl Eats blogger Kristen Porter. She assured me that tofu is not as scary as I thought. Kristen guided me through the what, why and how of all things tofu. She even helped me whip up Tofu and Vegetable Stir Fry for lunch. I admit, it was good!
My family, on the other hand, still prefers that I bake (rather than cook) with soyfoods. My son is especially glad that I discovered soynut butter, so he can enjoy his favorite treats again like Scotcheroos and chocolate covered peanut butter balls. The day of Kristen’s visit, we enjoyed Soynut Butter Chocolate Chip Cookies for dessert.
Today on TheFieldPosition I’m sharing this cookie recipe, courtesy of The SoyFoods Council. The Soyfoods Council offers recipes and fresh menu ideas that fit into your busy lifestyle. I also encourage you to click on the links below to sample three of my family’s favorite soyfoods desserts:
Soynut Butter Chocolate Chip Cookies
- Preheat oven to 350°F.
- Lightly grease two cookie sheets.
- In a medium bowl, cream together the butter, sugar and brown sugar until smooth.
- Add soynut butter, vanilla and eggs, stir until well blended.
- In a small bowl, add soy flour, flour, baking soda, and salt; blend together.
- Add dry ingredients into the butter mixture, stir until dry ingredients are just moistened.
- Add remaining ingredients, mix until blended.
- Drop dough by tablespoons on cookie sheets.
- Bake for 10 minutes or until the edges start to brown.
- Remove from cookie sheet, cool.
Yield: approximately 3 dozen cookies