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The festive season is well and truly here! By now, there is no doubt that your little ones are getting excited with anticipation of Santa’s visit!

What better way to get into the holiday spirit than by baking up some Plant Protein Xmas cookies? These super easy cookies are dairy free, gluten-free, soy-free and perfect for the kids to help bake and decorate! They are ideal for taking to kid’s parties knowing that they are a healthy but tasty option.

Plus, they have added nutrients from ourJunior Plant Protein Shake! Packed with the goodness of fruits, vegetables and added superfoods, our protein powder for kids provides an all-in-one nutritional boost to each mouthful of these delicious cookies.




PLANT PROTEIN XMAS COOKIES


Ingredients


Plant Protein Xmas cookies:

  • 1/2 cup softened vegan butter* 
  • 2/3 cup organic cane sugar*
  • 1 tsp pure vanilla extract
  • 3 Tbsp Aquafaba (chickpea brine – the liquid left behind in a can of cooked chickpeas) 
  • 3/4 tsp baking powder
  • 1/4 tsp sea salt
  • 1 2/3 cups gluten free flour blend 
  • 2/3 cup Almond Flour
  • 1/3 cup Cornstarch or Arrowroot
  • 1 Tbsp Almond Milk 

35g Junior Plant Protein Shake (vanilla flavour)

Icing & decorations:

  • 2 cups icing sugar
  • 2 tbsp water (as needed)
  • ½ tsp vanilla extract
  • Natural food colouring (we used red & green)

Toppings:

  • Sprinkles (optional)

Method


Xmas cookies:

  1. In a large mixing bowl, mix the flour,Junior Plant Protein Shake, baking powder, and sweetener together.
  2. Add the prepared egg replacement, vanilla extract, and cubed cold butter. Mix everything together and then knead with your hands to break up the butter, until everything is combined. Add teaspoons of milk as needed to get the dough hydrated.
  3. Chill the dough for 30 minutes to 1 hour in the fridge, while you preheat the oven to 180°C.
  4. Roll the chilled dough out between baking paper to about ¼ inch thickness.
  5. Use festive-shaped cookie cutters to cut out as many shapes as possible with the dough. Reroll the dough as needed.
  6. On a baking tray lined with baking paper, space out the cookies and bake them in the preheated oven for about 10 minutes, until they are just golden around the edges.
  7. Remove the cookies and let them cool for 1 to 2 minutes on the baking tray before cooling completely on a wire rack.

 


Icing & decorations:

  1. In a bowl, add the icing sugar and 2 tablespoons of water. Mix together until you get a thick but drizzly icing. Add more icing sugar if it is too runny. Add more water if it is too thick.
  2. Now add the vanilla and divide the mixture into 3 equal amounts.
  3. Add a few drops of green colouring to one icing portion to achieve your desired colour. Repeat for the red colouring. Leave the remaining portion white. Now it’s time to decorate!
  4. Use an icing decorator or small squeeze bottle to first outline the cookie and then flood the cookie with icing to fill or simply use the back of a spoon to spread the icing on the cookies.
  5. Before the icing dries, add your sprinkle decorations.
  6. Allow the cookies to set before enjoying or storing in an airtight container for up to 2 weeks.

Recipe notes

  • This recipe makes 16-20 cookies.
  • Your decorated vegan cookies will be best if eaten within 2 weeks at room temperature in a sealed container.
  • You can also freeze undecorated cookies for about 6 months for best results! Thaw them in the fridge before decorating as normal!

Happy baking! If you try this recipe, be sure to share it with us@sproutorganic!

 


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