Happy New Year! I’m excited to share my first post of 2012 with all of you and I hope to write many more recipes over the coming months.
For the past few weeks I’ve been staying with family so there has been a lot of cooking and eating. I’m not sure if it’s because of the holiday season, but we always get sugar cravings, especially for cookies! My sister and her daughter both have a severe allergy towards nuts so I decided to create a simple nut-free chocolate cookie recipe made from soy nut butter.
Soy nut butter is a peanut butter alternative based on roasted whole soybeans. It’s similar to peanut butter in taste and texture and is cholesterol free. If you can’t find chocolate soy nut butter, just use regular soy nut butter with more cocoa powder to taste.
Click for recipe…
Mix all ingredients in a bowl.
Roll into balls and press down on cookies with the bottom of a glass.
Nut-Free Chocolate Cookies with Soy Nut Butter Recipe
Preheat the oven to 350°F.
In a bowl, mix all ingredients together. Form into 1-inch balls and place on a cookie sheet. With the bottom of a glass, press down firmly on cookies. Bake for 7-8 minutes and cool on cookie rack.
Total Time: 20 minutes
Yield: 16-20 cookies
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This recipe should be reevaluated because after attempting to make these several times they came out very dry. Good flavor and intentions but including some moisture would definitely help. Needs mo sugah.
Hi Brent – Yeah, this is a healthier version but feel free to add extra sugar. Sorry it didn’t turn out well for you!