by Frank Gonzales of Olney. MD.

Yield: Approx. 45 cookies
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1 cup soy nut butter (crunchy or smooth)
1/3 cup canola oil
3/4 cup sugar
1 cup brown sugar. packed
3/4 cup liquid egg substitute
1 tsp. vanilla extract
1/2 cup chopped soy nuts
1 1/2 cups whole wheat pastry flour
1/4 cup soy flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

Preheat oven to 375. Combine moist ingredients and cream until smooth. Combine dry ingredients in small bowl. Stir dry ingredients into wet ingredients until well blended. Batter will be stiff. Take dough with fingers, shaping into one inch to one and a half inch balls. Place dough balls on prepared cookie sheet.Flatten with a fork making criss-cross patterns. Bake 10 minutes, cool on a wire rack.

Makes 45 cookies, 2 inch diameter.