1 C melted unsalted butter
1 C Don’t Go Nuts soy spread
1 C white sugar
1 C packed brown sugar
1 1/2 C gluten-free, nut-free flour
1 t. baking powder
1/2 t. salt
1 1/2 t. baking soda
1. Cream butter, soy butter and sugars together in a bowl. Beat in eggs.
2. In a separate bowl, mix flour, baking powder, salt and baking soda. Stir into butter mixture. Refrigerate dough 1 hour.
3. Roll dough into 1 inch balls and place on un-greased baking sheet. Flatten with fork, making a criss-cross pattern. Bake in preheated oven at 375 degrees for about 7 minutes or until cookies begin to brown.
4. Remove from oven and cool for about 5 minutes before removing and eating.