Time to enjoy vegan, gluten-free cookies that are healthy and delicious.
Ingredients:
1 ½ cup Gluten Free All Purpose Baking Flour ½ cup OWYN Vanilla Plant Protein Powder
1 tsp ground ginger ¾ tsp cinnamon ¼ tsp cloves ½ tsp baking soda ¼ tsp salt ¼ tsp xanthan gum 1 cup carrot, finely grated 1-inch piece of ginger, grated ¾ cup Avocado oil 2 flax eggs* 2 Tbsp maple syrup 1 Tbsp molasses ½ tsp Vanilla extract Method:
Prepare flax egg*, carrots, and ginger; set aside In a medium size mixing bowl, combine flour, protein powder, ground ginger, cinnamon, cloves, baking soda, salt, and xanthan gum; mix well Incorporate grated carrot, ginger, and orange zest to dry mixture until combined; set aside In a small mixing bowl, combine avocado oil, flax eggs, maple syrup, molasses, and vanilla; beat well with a fork or a hand mixer until mixture becomes emulsified Add wet mixture to dry mixture; mix well with a wooden spoon; cover, let rest in refrigerator for at least one hour Once cookie mixture has rested for at least one hour, line a cookie sheet with parchment paper and preheat oven to 350 degrees fahrenheit Scoop cookie dough into balls using a small spoon or cookie scoop; place on cookie sheet about 1 ½ inches apart; press fork lightly into cookie to create a cross-hatch pattern Bake for 12-14 minutes, let cool, and enjoy! * To prepare flax eggs: Combine 2 Tbsp of flax meal with 6 Tbsp of warm water, mix well and set aside until ready to use
