Disclosure: Disclosure: This year I am serving as an ambassador for the Arkansas Soybean Promotion Board. All opinions are my own. #ARSoyStory #ARSoySupper #themiraclebean
Even if you don’t have a peanut or tree nut allergy in your family like we do, soy nut butter, made from roasted soy nuts, is a tasty alternative to peanut butter and has significantly less fat. Peanut butter has 190 calories per serving (2 Tablespoons) with 130 calories from fat while a serving of soy nut butter has 170 calories with 100 from fat. In addition, soy nut butter contains no gluten or dairy. Both offer a nice supply of healthy unsaturated fats, and both are free of trans fat and cholesterol.
Soy milk and soy nuts
“Soy nut butter contains 10 grams of carbohydrates per serving, while regular peanut butter contains 7 grams. Soy nut butter offers slightly more fiber than peanut butter as well, with 3 grams compared to 2 grams. Both soy nut butter and regular peanut butter contain 3 grams of sugar..Peanut butter has a wider vitamin and mineral profile than soy nut butter. Peanut butter contains 20 percent the daily value for niacin; 15 percent that of vitamin E; and moderate amounts of both iron and riboflavin. Soy nut butter contains 6 percent of the daily value for calcium, and a moderate amount of iron. Soy nut butter and peanut butter have similar sodium content with 140 and 150 milligrams per serving, respectively.” (https://www.livestrong.com)
I’m a peanut butter lover, y’all. I honestly think I could eat it for 3 meals a day. However, there’s a problem with that, of course. I just don’t need those calories. Using soy nut butter, typically Wowbutter, allows me to cut a few of those calories while still being able to enjoy that peanut butter flavor.
One of the challenges for me was to adapt soy nut butter into a variety of our favorite dishes, including these “peanut butter” cookies — really soy nut butter cookies. By using the alternative, I am able to trim the calories but still indulge in one of my favorite treats.
Since I like mine on the “nutty” side, I chop up roasted soy nuts to mix in the batter. Hubby prefers the additional of dark chocolate chips. Either way, or even plain, I know you’ll be quite pleased with the results.
Notes
We are a split family. One of us likes "nutty" peanut butter cookies (that would be me!) and the other half likes them with chocolate chips instead. I believe in making everyone happy:)
Ingredients
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup Wowbutter (soy)
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar, packed
- 1 egg, at room temperature
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup roasted soy nuts, chopped (less if making half of these with chocolate chips)
- Granulated sugar for rolling
Instructions
- Preheat oven to 350 degrees (325 convection).
- In a large mixing bowl, cream the butter, peanut butter, sugars, egg and vanilla until light and fluffy.
- Sift together the flour, soda and salt.
- Slowly add the dry ingredients to the creamed ingredients.
- Stir in the chopped soy nuts. (See Note)
- Wrap the dough in plastic wrap and refrigerate for at least 1 - 2 hours.
- Place 1/2 cup or so of granulated sugar in a bowl.
- Scoop dough to heaping teaspoonfuls and roll in granulated sugar. Place cookies 2 inches apart on ungreased baking sheets. Press slightly with a fork.
- Bake approximately 9 - 10 minutes. Allow cookies to cool slightly before removing from pan to a wire rack.
- Store in an airtight container.
