There are few things in life more comforting than cookies. Knowing that they are Pain Free Diet approved is one of them. Just a quick and easy variation on a classic peanut-butter cookie that will also give you some energy from protein!

3/4 cup soynut butter
1/2 cup ricotta cheese, drained.
1 1/4 cup firmly packed light-brown sugar Splenda
3 Tbs soymilk
1 Tbs vanilla extract or almond extract
1 egg
1/4 cup soy flour
1 1/2 cup brown-rice flour
3/4 tsp kosher salt
3/4 tsp baking soda
Begin by preheating your oven to 375.
Combine soynut butter, ricotta, brown sugar Splenda, soymilk, and vanilla extrat in large bowl. Beat at medium speed of electric mixer until well blended. Slowly add the egg. Beat just until blended.
Combine flour, salt, and baking soda. Add to creamed mixture at low speed mixing just until blended. Chill the dough a little while then drop teaspoonfuls 2 inches apart on parchment lined baking sheets.
You can even press the cookies down with a fork for the classic peanut butter cookie look.
Bake for 7 to 9 minutes or until just set and just beginning to brown. Remove from oven and cool 2 minutes on baking sheet.
You can then remove cookies to wire rack to cool completely if desired. These are great with a chilled glass of soymilk as an after lunch snack.

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