cat lover
12-17-2008, 07:09 AM
3 tbsp dairy free soy margarine
3/4 cup unsalted peanut butter, creamy or crunchy
3/4 cup and 2 tbsp packed organic light brown sugar
1/2 cup honey
1/2 cup plain unsweetened soy yogurt
1/2 cup whole wheat flour
3/4 cup white flour
3/4 tsp baking soda
1/43 tsp baking powder
1/8 tsp salt
In a medium mixing bowl using an electric hand mixer, beat the soy margarine about 2 minutes. Add the peanut butter, brown sugar, honey and soy yogurt and beating well between additions till the mixture is combined and set aside.In another mixing bowl sift together the flours, baking soda, baking powder and salt till well mixed. Add the dry ingredients to the wet and mix till just combined. Cover the bowl with plastic wrap refrigerate for 1 hour.
Preheat oven to 350 degrees. Set aside two large ungreased baking sheets.
Remove the cookie dough from the refrigerator and using your hands, shape the cookies into 2 to 3” balls and place on the baking sheets, pressing them into disks as you do so. Press the backside of a fork lightly on the surface of the cookies and bake for 18 to 20 minutes, or till they are golden brown but still soft. Allow the cookies to sit for 1 minute on the pans after removing from the oven. Transfer the cookies to a wire cooling rack and cool completely.
3/4 cup unsalted peanut butter, creamy or crunchy
3/4 cup and 2 tbsp packed organic light brown sugar
1/2 cup honey
1/2 cup plain unsweetened soy yogurt
1/2 cup whole wheat flour
3/4 cup white flour
3/4 tsp baking soda
1/43 tsp baking powder
1/8 tsp salt
In a medium mixing bowl using an electric hand mixer, beat the soy margarine about 2 minutes. Add the peanut butter, brown sugar, honey and soy yogurt and beating well between additions till the mixture is combined and set aside.In another mixing bowl sift together the flours, baking soda, baking powder and salt till well mixed. Add the dry ingredients to the wet and mix till just combined. Cover the bowl with plastic wrap refrigerate for 1 hour.
Preheat oven to 350 degrees. Set aside two large ungreased baking sheets.
Remove the cookie dough from the refrigerator and using your hands, shape the cookies into 2 to 3” balls and place on the baking sheets, pressing them into disks as you do so. Press the backside of a fork lightly on the surface of the cookies and bake for 18 to 20 minutes, or till they are golden brown but still soft. Allow the cookies to sit for 1 minute on the pans after removing from the oven. Transfer the cookies to a wire cooling rack and cool completely.