9.27.2016

Vegan Protein Cookies

If you are like us, you may be having trouble finding delicious vegan options for desserts. So many of the good recipes out there call for eggs and dairy to make their tasty treats. We eat vegan for two reasons: 
1) it's a really healthy option for everyone -- but I know it's not for everyone
2) my son has anaphylactic allergies to eggs, dairy, and peanuts, so vegan it is! 

I have come up with an adapted recipe that it totally delicious -- and even a little healthy!!
Win-win! 


When we take a day trip to Disneyland these cookies are one of our go-to snacks that we pack. Cookies, as a snack!?!? YES! While they do still contain sugar, they are also loaded with good healthy stuff that fills kids bellies, feeds their sweet tooth, and can stop the 4:00pm meltdown that inevitably ensues!

Let's get started!



The first thing I do is mix up my egg replacer. I have found that the NEAT EGG replacer works the best in cookies! You can buy it on Amazon or in your local health food store.


Follow the directions to substitute for the 2 eggs needed for this recipe. It should be the consistency of really thick mashed potatoes. I find that adding cold water helps it to mix better.


In your mixing bowl, cream together butter, coconut oil, and sugars. Then add the egg replacer and other wet ingredients and mix thoroughly.


In a separate bowl, combine ALL of the dry ingredients together. 


My favorite vegan chocolate chips are the Enjoy Life Mini Chips. They taste delicious and the mini's are so fun in chocolate chip cookies!! 


Add dry ingredients to the wet ingredients in three batches, barely combining them each time. You DO NOT want to over mix! 


When you are finished your cookie dough will be slightly lumpy still. 


Now, while there isn't any actually egg in this recipe, try to resist eating all the cookie dough. It is super delicious, but with all of the flour recalls going on due to salmonella you probably shouldn't be eating the raw dough... unfortunately... 

Spoon your dough into an air tight container and chill in your fridge for at least 20 minutes. I find that with egg-less cookies, when the dough is chilled before baking the cookies tend to hold their shape better as they bake. 

 

While your dough chills, prepare your baking sheets (I am using silicone baking sheets -- on my well loved air bake cookie sheets). You can also start pre-heating your oven. 

The dough can be stored for a few days (if it lasts that long) so you can make it a day or so ahead of when you will be baking. Just put a DON'T EAT ME sign on the container or it will be gone before you get to your baking... hehehe... 



Use you favorite cookie scoop to form your cookies on your baking sheet. My scoop makes about a 2-inch cookie when finished. 


Bake for 13-15 minutes, or until the edges of your cookies are starting to turn golden. I always cool my cookies for 2 minutes (give or take) on the baking sheet before transferring them to a cooling rack! 


Enjoy!!! 


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Ingredients:

2 1/4 cups all purpose flour
1 t. baking soda
1 t. salt
1/2 c vegan butter
1/2 c coconut oil
3/4 c granulated sugar
3/4 c brown sugar
1 t. vanilla
1/4 t. almond extract
1/4 c almond butter
1/2 c oats
2 eggs (egg replacer equivalent of your choice)
2 c vegan chocolate chips

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Directions:
1. Preheat oven to 350ºF
2. In your mixing bowl, cream together butter, coconut oil, and sugars. Then add remaining wet ingredients and mix to combine well.
3. In a separate bowl, combine all dry ingredients and mix evenly.
4. Add flour mixture to wet ingredients in 3 batches. Combine each batch into wet ingredients on a low speed. Do not over mix.
5. Place cookie dough in an air tight container and chill for at least 20 minutes.
6. Use a cookie scoop to form cookies on your baking sheet.
7. Bake at 350ºF for 13-15 minutes, or until cookies are starting to slightly brown around the edges.

TIPS:
• Allowing the dough to chill before baking helps the cookies to retain their shape while baking.
• I use NEAT EGG as my egg replacer. It is made of chickpeas and chia. I find it is more filling and helps to have a “normal” cookie consistency.
• You can add as little or as much almond extract as you like. You can omit it completely if you want to as well.
• This recipe lends itself nicely to other add-ins: coconut flakes, raisins, nuts, butterscotch chips, etc. If you are wanting to keep it VEGAN, be sure to check ingredients of your add-ins carefully.



{click here for a printable recipe }







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