Triple Soy Cookies

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Triple Soy Cookies

 

Makes 42—Egg- & Dairy-free

 

 

1 cup quick-cooking oats

2/3 cup whole-wheat pastry flour

1/3 cup soy flour

1/2 tsp. baking soda

1/2 tsp. salt

1/3 cup soy nut butter

2 Tbs. vegetable oil

1 cup sugar or Sucanat

1/3 cup soy milk

2 tsp. vanilla extract

2/3 cup semisweet chocolate chips

1/3 cup coarsely chopped walnuts (1 1/2 oz.)

Preheat oven to 350°F. Grease several large baking

sheets.

 

In large bowl, mix oats, both flours, baking soda and

salt.

 

In small bowl, mix nut butter and oil until well

blended. Stir in sugar, soy milk and vanilla until

combined.

 

Add milk mixture to flour mixture and stir with a

wooden spoon just until combined. Gently fold in

chocolate chips and walnuts. For tender cookies, don’t

overmix the dough.

 

Drop dough by large spoonfuls onto prepared baking

sheets, spacing 2 inches apart. Bake until set and

tops begin to look dry, 13 to 15 minutes. Let cool on

baking sheets 5 minutes before removing to wire racks

to cool completely.

 

PER cookie: 62 CAL; 1 G PROT; 2 G TOTAL FAT (1 SAT.

FAT); 10 G CARB.; 0 MG CHOL; 42 MG SOD.; 1 G FIBER

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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