Ingredients
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1/4 cup non-hydrogenated vegan margarine
1 tablespoon vegetable shortening
1/4 cup unbleached cane sugar
1/4 cup brown sugar
1/2 cup non-hydrogenated peanut butter
3 tablespoons vanilla-flavored soy yogurt
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
Preparation
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Cream together margarine, shortening, peanut butter, soy yogurt, and sugars.
Mix remaining ingredients in a seperate bowl and then add them to the creamed mixture.
Refridgerate dough for 15 to 20 minutes, and bake at 375 for about 11 minutes.
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