Transitioning back to school means getting accustomed to a new schedule, teachers and classmates.
Parents can help make the transition a little easier by surprising their little one with a sweet treat in their lunch box.
But due to food allergies, many desserts with peanuts are not allowed in schools.
These delicious cookie recipes, however, are made with SoyNut Butter from I.M. Healthy.
A great tasting and safe alternative, soynut butter does not contain peanuts, gluten, eggs or dairy, making it the perfect go-to ingredient for lunch box meals and after school snacks.
For more SoyNut Butter recipes and health information, visit www.soynutbutter.com.
Nutty Butter Cookies
Yield: Approximately 45 cookies
1cup I.M. Healthy SoyNut Butter (chunky or creamy)
1/3cup canola oil
3/4cup liquid egg substitute
1teaspoon vanilla extract
1cup brown sugar, packed
1/2cup chopped soy nuts
11/2cups whole wheat pastry flour
1/4cup soy flour
1teaspoon baking powder
1teaspoon baking soda
Preheat oven to 375 ∞F. Combine moist ingredients; 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 1 to 11/2-inch balls.
Place dough balls on prepared cookie sheet. Flatten with a fork, making crisscross patterns. Bake 10 minutes. Cool on wire rack.
Chocolate Soynut Bars
Yield: 16 bars
2 tablespoons margarine, melted
3/4 cup I.M. Healthy SoyNut Butter (creamy)
2 cups confectioners’ sugar
3/4 cup crushed graham crackers
2 to 4 tablespoons apple juice
3/4 cup I.M. Healthy Chocolate SoyNut Butter
Combine margarine and soynut butter in food processor.
Add sugar and graham crackers, drizzling in just enough apple juice (one tablespoon at a time) to make the dough stick together, but not enough to make it wet.
Press dough into 8 x 8-inch baking dish. Chill for 20 minutes.
Spread chocolate soynut butter liberally over dough.
Chill for 20 minutes. Cut into 16 squares.