Source: The Soyfoods Council
Soy nut butter has a similar taste and texture to peanut butter but contains much less total and saturated fat. Made from fresh, roasted whole soybeans, the spread also provides 7 grams of protein in every serving.
Preheat oven to 350 degrees.
Lightly grease two cookie sheets.
In a medium bowl, cream together butter, sugar and brown sugar until smooth.
Add soy nut butter, vanilla and eggs. Stir until well blended.
In a small bowl, add soy flour, flour, baking soda and salt. Blend together.
Add dry ingredients into the butter mixture and stir until dry ingredients are just moistened.
Add remaining ingredients and mix until blended.
Drop dough by tablespoons onto the cookie sheets.
Bake for 10 minutes or until the edges start to brown.
Remove from cookie sheet, cool and serve.