Things You'll Need:
- 3 tbsp. oil
- 1/3 cup sugar or Splenda
- 1/2 tsp. lemon extract
- 1 cup soy flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 4 tbsp. water
-
Step 1
Preheat oven to 325 degrees.
-
Step 2
Mix together the oil and sugar or Splenda in a large bowl. Add the lemon extract and stir.
-
Step 3
In a separate bowl, sift together the soy flour, baking powder and salt. Sift three times to help "fluff" up the soy flour. Add to the oil/sugar/extract mixture slowly and stir.
-
Step 4
Stir in the water and mix.
-
Step 5
Drop teaspoons of dough onto greased cookie sheet. Press down with a fork as you would for a traditional peanut butter cookie. You can add a drop of jelly to the center of each cookie for variety.
-
Step 6
Bake for 15 minutes.










Comments
bandanamama said
on 10/4/2009 The dough was just shy of bread-crumbs, but rolled into a ball in my hand fairly easily. The taste, well, the soy taste was a bit strong due [perhaps due to using soy flour and soybean oil], and these aren't terribly sweet, but for folks that love a good shortbread-style or coffee-dunkin' cookie these might fit the bill. I think next time I might use rice flour to lessen the soy-ish-ness.