Recipe by Cornelia Sabrina, @Cornelia_Sabrina on IG
It is officially cookie season! What better way to start than with a classic cookie that I remember vividly from my childhood. They are not only easy to make but have a great nutty flavor with the right amount of sweetness. The icing traditionally is powdered sugar and egg whites but since I wanted to make this plant based and healthy I was searching for alternatives that would still go well with this recipe. I found vegan cream cheese and vanilla syrup that is sweetened with different sugar alcohols that tastes amazing. It was the perfect combination to elevate this cookie, but you can most definitely just eat it plain. Make sure to store the icing separately and ice them fresh before serving. Enjoy!
Recipe makes approximately 36 cookies
Time: 30 minutes
1 1/2 scoops TRU Protein + some for rolling out the dough
4 pitted Dates, soaked
1/2 cup natural Apple Sauce
1/2 cup Pecans
1/2 cup Almonds
1/2 cup Walnuts
2-3 tsp Cinnamon (adjust based on your taste preference)
1 tsp Vanilla extract
Vegan cream cheese
Stevia sweetened Maple or Vanilla syrup
1) Preheat oven to 400 degrees Fahrenheit. Add nuts to a food processor and pulse until coarse ground.
2) Add rest of ingredients and process until combined. Add a tablespoon of cold water or apple sauce if your dough is too dry.
3) Roll out on surface dusted with protein powder and use a 1.5-2" star shaped cookie cutter and bake on a parchment paper lined baking sheet for 10 minutes.
4) Mix 3 tablespoons of vegan cream cheese and 2 tablespoons of syrup together and ice cookies.
1 serving (before icing):
1.6 g protein
4.1 g carbs (3.2 g of sugar)
2.4 g fat