In efforts to clean out my pantry, I wanted to put some soy nut butter and flour to good use. I also had some unrefined organic cane sugar, hiding in the back, which I’ve only used once. While I love soy nut butter, I do not use it frequently enough to finish the jar before Sunday, when I leave Boston. I also didn’t want to risk it getting all melted and gooey in the 6hr car ride back to New Jersey.
I can’t believe I never thought of making soy nut butter cookies in the past! They are super easy to make and very rich in flavor. The flaxseeds add a nice little crunch too, which I enjoy.
One of the things I love about traditional peanut butter cookies is their distinguishing cracks that form around their edges. Don’t ask me why; maybe it’s the fact that they designate those aesthetic homemade imperfections, like lumpy, lopsided chocolate chip cookies that taste better the lumpier and more lopsided they are. Maybe it’s these tiny crevices that remind me of my cousin’s peanut butter cookies that she makes every year for Christmas Eve. Maybe I will never be able to describe why I am partial to these little cracks, but I do know that if I ever saw a smooth peanut butter cookie, I would be scared! Needless to say, when pressing this dough into circular shapes, I got very excited when I saw tiny cracks forming. That’s how I knew that these would be a hit. I also prefer soy nuts to peanuts, which makes these cookies an even bigger hit.
Soy Nut Butter Cookies with Flaxseedsmakes about 20 cookies1 c Oat Flour
¾ c Spelt Flour (You can probably use 1 ¾ c of either oat or barley flour, I just didn’t have enough oat flour left; I did mention that I was cleaning out the pantry after all!)
3/4c organic unrefined cane sugar
4oz or 1 stick of butter at room temp
3 egg yolks at room temp
3 tbsp soy nut butter
In a large bowl combine the sugar, butter and soy nut butter. Blend with a mixer until creamy and homogeneous. Gradually add the flour, about ¼ c at a time while mixing. Don’t forget to occasionally scrape down the dough on the sides of the bowl! Lastly, add the yolks one by one, mixing in between each one. Let the dough cool in the refrigerator for about 30 minutes so it is easier to handle when forming the cookies.
While the dough is in the fridge, preheat the oven to 350 degrees F and lightly butter a baking sheet (a very thin coat will do).
Once the dough is cooled, take out about 1 tsp portions, roll into a ball with your hands, and then flatter in between your palms to form a 1 ½ in x 1 ½ inch circular cookie. You can also roll the pieces of dough, with your hands, into a ball and press down twice with a fork (once horizontally and once vertically) as you would regular peanut butter cookies.
Place the pieces of cookie shaped dough onto the baking sheet and sprinkle with flaxseeds. Bake 8-10 minutes and remove promptly from the oven. Let the cookies cool on the baking sheet for at least 5 minutes before removing.
If your cookies are larger I suggest cooking them for 10 minutes; do not cook them until they are 100% done because they will still cook for a few minutes while cooling on the baking sheet. If you bake the cookies until they are “done”, in the oven, by the time you let them cool on the baking sheet, they will be overcooked. For smaller cookies, I suggest cooking for only 8 minutes.
