Vegan Christmas Protein Cookies
Vegans and gluten-free eaters, rejoice! 'Tis the season to partake in holiday goodies.
If you follow a gluten-free, high-protein vegan diet, finding desserts and treats that meet your dietary needs can feel nearly impossible. That's because the vast majority of cookies, cakes, and pies contain dairy and eggs, as well as generous amounts of wheat and sugar.
I often wonder why more people don't make treats—foods which deliver in both flavor and texture—made with nutrient-rich ingredients instead of sugars and fats. I understand that the holidays are a time to live a little, but if you're given the option to enjoy the season and take part in culinary festivities while still sticking to a healthy diet, why not take it?
If you're sick of spending the holidays staring down at an empty dessert plate or a fruit-only dish, take the reins this season and bake up a wicked treat that you can devour! They're vegan, gluten free, and delicious.
Peanut, cashew, or almond butter 3 tbsp
Ground almonds 1/4 cup
Pea protein powder (vanilla or unflavored) 1/8 cup
Agave syrup 1 tbsp
Almond or coconut milk 1 tbsp
Ground ginger (optional) 1 tsp
Allspice or pumpkin spice (optional) 1/2 tsp
- Blend all ingredients until you achieve cookie-dough consistency. Taste to ensure you've achieved your desired level of sweetness. Adjust accordingly.
- Roll your cookie dough into a nonstick cookie tray, and cut out your Christmas shapes with a cookie cutter (think trees, snowmen, and Santas).
- Bake at 340 degrees F (170 C) for 10-12 minutes or until the cookies are golden brown.
- Now comes the most important step: Allow the cookies to cool completely. If you try to eat them before they've cooled, they'll crumble, and your effort will be for naught.
- If you want to decorate your cookies, add some melted dark chocolate, calorie-free chocolate syrup, cocoa powder, shredded coconut, or whatever toppings you fancy the most!
Serving size: 1 cookie (using sugar-free peanut butter)
Recipe yields: 5 cookies