Soy Nut Butter Blossom Cookies

This cookie has my peanut allergy brother approval.


I’ve had this idea to try making a “peanut free” version of my favorite peanut sweets. This is one of my weaknesses. Considering we avoid nuts in general in the house, I wanted to make something so that my whole family felt like we could share. When baked, soy nut butter tastes so very similar to peanut butter. Enough that my friends Erin and Ryan felt it wasn’t too different at all. My brother hasn’t tried peanut butter since he was around the age of one or two. So this was a completely new taste to him.


What you need:

  • 1/2 cup sugar
  • 1/2 cup brown packed sugar
  • 1/2 cup butter at room temp (I let mine sit out most of today before using it)
  • 1/2 cup of I.M Healthy soy nut butter original kind (or any other kind of original creamy soy nut brand)
  • 1 egg
  • 1 1/4 cup flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon of baking powder
  • 1/4 teaspoon salt
  • white/organic granulated sugar for rolling dough in
  • Hershey Chocolate Kisses
  • Plastic wrap for the dough to chill


1. Beat the butter until creamy and then add both kinda of sugar to it in a big bowl. Add the soy nut butter and the egg.

2. Add your flour, salt, baking powder and soda in the bowl with the other ingredients.

3. Mold dough into a ball and wrap in plastic wrap and put in the freezer for about a 1/2 hour

4. Set oven to 375 and roll dough into 1inch balls. Pour some granulated sugar in a bowl and lightly roll them in it. You can make them bigger if your prefer but I like mine as the smaller version. Erin did the bigger ones.

5.Place on an ungreased pan and bake for about 10 minutes (or until lightly browned on the bottom and on the top. You want it not too hard so you can put the Hershey chocolates on top).


6. Take out of oven and press the unwrapped Hershey kisses in the middle of the cookie. Let cool before taking off the pan.





Just Needs Some Milk 🙂


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