Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Oat | 1/2 cup dry (40g) | 154 |
| 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 |
| Soybean | 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
- =
- 2 cups soy margarine
- 2 1/4 cups packed brown sugar
- 2 1/4 cups granulated sugar
- 4 eggs
- 1 tbsp vanilla
- 3 1/2 cups all-purpose flour
- 3/4 cup soy flour
- 1 tsp salt
- 2 tsp baking soda
- 2 tsp baking powder
- 1 1/2 cups quick-cooking rolled oats
- 2 cups shredded coconut
- 2 cups semi-sweet chocolate chips
- 2 cups whole toasted soybeans
- =
Directions
Cream margarine, sugars, eggs and vanilla on medium speed of mixer until blended. Combine flour, soy flour, salt, baking soda and baking powder; mix well. Add flour mixture to creamed mixture. Mix until ingredients are combined; do not overtax. Add remaining ingredients, one at a time; mix well after each addition. Lightly spray baking sheets with soy pan spray. Drop dough onto sheets 2-inches apart, using a No. 40 scoop. Bake at 325°F about 15 minutes or until lightly browned. Recipe from United Soybean Board