Peanut Butter Cookies


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  • ½ cups Nasoya Silken Tofu
  • 3 cups unbleached white flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups peanut butter
  • 1 cup honey
  • ½ cup light vegetable oil
  • 1 tsp pure vanilla extract
Preparation Method: 

Preheat oven to 325ºF. In medium bowl, combine flour, baking soda and salt mix well. Set aside. In large bowl, combine peanut butter, honey, tofu, oil and vanilla mix well. Add the flour mixture to the tofu mixture 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.

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