Vegan High Protein Sugar Cookies
Ayurvedic Vegan Chai Sugar Cookies
If the way to the heart is through the stomach, then you need to make these. Our yummy Vegan Ayurvedic Chai Sugar Cookies contain 21g of organic plant protein, potent Ayurvedic herbs, inflammation-combating spices - and taste of delicious organic chai vanilla. Top with vegan icing, and your loved ones will be full in their tummies and in their hearts. We adapted this dynamite vegan sugar cookie recipe from @nora_cooks_vegan_.
- 4 scoops Ayurvedic Protein
- 3/4 cup vegan butter (earth balance preferred), slightly softened
- 3/4 cup granulated sugar or sugar substitute
- 1/4-1/2 cup unsweetened almond OR cashew milk
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 2-2 1/4 cups all purpose flour, divided (correctly measured)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1-2 tablespoons unsweetened almond milk OR cashew milk
Get yourself a handheld or stand mixer fitted with the paddle attachment, and in a large bowl, beat the vegan butter until smooth (about 1 min). Add the sugar to the bowl and continue mixing on high speed until fluffy (about 2-3min).
Add milk, cornstarch and vanilla into the bowl and continue mixing on high until all ingredients are combined (about 1 min).
Add 1 cup of the flour and 2 scoops of Ayurvedic Protein to the wet mixture. Sprinkle the baking powder and salt on top of the flour. Mix on low speed, until combined.
Add 1 more cup of the flour and final 2 scoops of Ayurvedic Protein and continue to mix on low until just combined: don't over mix!
NOTE: At this point, the dough should feel similar to play dough when you work it in your hands, but it will look crumbly in the bowl. If it seems too wet for rolling, add another 1/4 cup of flour. If it is too dry and not sticking, add 1 TBL more of milk. If the dough is too wet, your cookies will spread.
Using a spatula, scoop all of the dough out of the bowl. Divide the dough in half and roll into two balls.
On a flat surface, add a sheet of parchment paper. Sprinkle a little flour on it, then add half the dough. Sprinkle a little flour on top of the dough, and roll it out to about 1/4 inch thickness. Place a sheet of parchment paper on top. Repeat for the second ball of dough, and then stack them with parchment paper. Chill in the refrigerator for at least 1 hour or overnight.
Once the dough has been chilled, set it on the counter for 10 minutes while the oven is preheating to 350 degrees F. Line two baking sheets with parchment paper. Cut into heart shapes using a cookie cutter or a knife (be careful!) and place them on the prepared baking sheets.
Bake for 8-10 minutes, in the middle rack of the oven, until very lightly colored on top and around the edges. They will appear underdone, but they will firm up considerably as they cool. Let them cool for 5 minutes, and then transfer to a wire rack to let cool completely before icing.
Whisk all icing ingredients in a bowl. If it seems too thick, add a little more milk. It should be smooth, glossy and not runny. If too runny, add more powdered sugar. You can dip the cookies in the icing, or use brushes, spoons or a squeeze bottle.
NOTE: *If you want really pretty cookies, first make the icing thicker, by using only 1 tablespoon of milk. Using a decorating tip, outline the cookies with the thicker icing. Then add a little more milk to thin it and flood the inside with icing. This way the icing doesn't spill over the cookie edges.
- Let icing harden for an hour or two. Then, prepare another small batch of icing with a bit more powdered sugar for thickness, and place into a small piping bag. Here is a video to make a simple homemade piping bag! Use this to write love messages on top of the cookies.
NOTE: The icing will take several hours to harden completely. The cookies will stay soft for about 5 days at room temperature.
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