Soy Butter Chocolate Chip Cookies. An Allergy Alternative to Peanut Butter Cookies; at last, an allergy free alternative to peanut butter cookies that everyone can enjoy.
My daughter loves her peanut butter cookies, as do I. My son is not fond of the flavour of peanut butter and my wife has a slight allergy to it so up to this point Olivia and I were the only ones at our house who ate one of my favourite childhood cookies.
When Spouse spotted some soy butter at the supermarket and brought it home, I admit I was skeptical but the texture of peanut butter was there and although the taste was milder than real peanut butter, the flavour was definitely there.
The real test at our house would be the cookies though and they did not disappoint there either. Even my non peanut butter liking son liked these cookies which I attribute to the slightly milder flavour.
I’d call it a pretty successful experiment and I’m interested to see how it works in other recipes like one of my favourite desserts, Frozen Peanut Butter Cup Pie.
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- 1/2 cup butter
- 1/2 cup soy butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp pure vanilla extract
- 1 1/4 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups chocolate chips
Preheat oven to 350 degrees F.
Cream together the soy butter, butter, white sugar and brown sugar until light and fluffy.
Add the egg and vanilla extract and beat well.
Sift together the flour, baking soda and salt.
Add the dry ingredients to the creamed mixture until a dough forms.
Fold in the chocolate chips.
Form dough in 1 inch balls and press down slightly with a fork or the bottom of a glass.
Place on parchment lined baking sheet about 3 inches apart.
Bake 12 minutes until lightly golden brown at the edges. Do not over bake or cookies will be brittle.
Cool on the cookie sheet for 10 minutes before transferring them to a wire rack to cool completely.
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