Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Salt | 1 tsp (6g) | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3/4 cup soynut butter
- 1/2 cup vegetable shortening
- 1 1/4 cup firmly packed light brown sugar
- 3 Tbs soymilk
- 1 Tbs vanilla
- 1 egg
- 1/4 cup soy flour
- 1 1/2 cup all-purpose flour
- 3/4 tsp salt
- 3/4 tsp baking soda
- 1/2 cup roasted, salted soynuts (for topping)
- =
Directions
Preheat oven to 375° F. Combine soynut butter, shortening, brown sugar, soymilk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by teaspoonfuls 2 inches apart on ungreased baking sheets. Flatten slightly by pressing four soynuts in each cookie center in pinwheel design. Bake for 7 to 9 minutes or until set and just beginning to brown. Do not over brown. Cool 1 minute on baking sheet. Remove cookies to wire rack to cool completely.
Yield: 4 dozen cookies. Serving size: 1 cookie. Per serving: 86 calories, 4 g fat (0.7 g sat fat), 2 g protein (1 g soy protein), 10 g carbohydrate, 85 mg sodium, 4 mg cholesterol, 0.4 g dietary fiber.