Single Brown Sugar Soy-Milk Cookie

Name: Single Brown Sugar Soy-Milk Cookie
Total time: 20 min
Cuisine: American
Ingredients: 1 tablespoon softened unsalted butter; 1 tablespoon packed brown sugar; 1 tablespoon soy milk; 1/4 teaspoon vanilla extract; 3 tablespoons all-purpose flour; 1/8 teaspoon baking powder; Pinch of salt; 1 teaspoon chocolate chips (optional)

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20 minTotal time

EasyDifficulty

260kcal / serving

Ingredients

For 1 serving

servings

1 tablespoon softened unsalted butter
1 tablespoon packed brown sugar
1 tablespoon soy milk
1/4 teaspoon vanilla extract
3 tablespoons all-purpose flour
1/8 teaspoon baking powder
Pinch of salt
1 teaspoon chocolate chips (optional)

Ingredient substitutions

Unsalted butter An equal amount of softened coconut oil
Soy milk An equal amount of oat milk
All-purpose flour An equal amount of plain white spelt flour
Chocolate chips An equal amount of chopped walnuts

Nutrition per serving

Estimated values for 1 serving, 260 kcal

Protein4 g

Carbohydrates39 g

Fat10 g

Fiber 1 g · Sugar 18 g · Sodium 150 mg

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A tender-centered, lightly crisp-edged cookie made without white sugar, baked in a toaster oven. Brown sugar and a splash of soy milk make this small-batch treat simple and cozy.

Dessert American

Steps

In a small bowl, stir the softened butter and brown sugar until creamy. Mix in the soy milk and vanilla.
Add the flour, baking powder, and salt; stir just until a soft dough forms. Fold in chocolate chips if using.
Shape into one thick cookie on a small piece of parchment, leaving room around it. Place on a toaster-oven-safe tray.
Bake in the toaster oven until the edges look set and lightly golden while the middle still looks a little soft, about 10–13 minutes.
Let the cookie rest on the tray for 5 minutes to firm up before eating.

Tips for Single Brown Sugar Soy-Milk Cookie

Use parchment sized to the tray; loose edges can curl toward the toaster oven's heating elements.
The cookie will look slightly underdone in the center when it is ready; it firms as it cools.
For a crispier edge, press the dough into a wider, slightly thinner round.