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Peanut Butter Cookies
- 60 Servings
- 1 hr mins Prep Time
- 1 hr 10 mins Total Time
- 110 Cal/Serving
Nutritional Facts
| Cal./Serving 110 | |
| Total Fat 6g | |
| Saturated Fat | |
| Trans Fat | |
| Cholesterol 0mg | |
| Sodium 75mg | |
| Carbohydrates 11g | |
| Dietary Fiber | |
| Sugars 5g | |
| Protein 3g |
Ingredients
1/2 cup Nasoya® Organic Silken Tofu
3 cups unbleached white flour
1 tsp baking soda
1/2 tsp salt
2 cups peanut butter
1 cup honey
1/2 cup light vegetable oil
1 tsp pure vanilla extract
Preparation
- Preheat oven to 325°F.
- In medium bowl, combine flour, baking soda and salt mix well. Set aside.
- In large bowl, combine peanut butter, honey, tofu, oil, and vanilla, and mix well. Add the flour mixture to the tofu mixture and mix well.
- Cover dough with plastic wrap and chill for 1 to 2 hours.
- Form the dough into 1-inch balls. Arrange on parchment-lined cookie sheets and press lightly with a fork to form a criss-cross design.
- Bake for 8 to 10 minutes or until soft to the touch. Let stand on cookie sheet for 1 minute before removing to wire rack to complete cooling.
Nasoya products used in this recipe:
Did You Know?
Cornstarch holds the key to crispiness! Tossing tofu in cornstarch and giving it a light coating helps it take on a truly crispy crust when pan-searing or frying.
Learn More Fun Facts!