When I was 12 or so, I was convinced that I’d be the next Martha Stewart. I crafted my weekends around what recipes I’d make or what projects I’d try. (crafting was a challenge as #1. Amazon prime was not a thing #2. I was 12 and couldn’t drive to get supplies). I had a manila folder cleverly titled “A Summer Full of Martha Fun.” No joke, I made my own Caesar dressing with egg yolks and anchovies; I deep fried onion rings; I hated baking from a box (I love measuring everything except vanilla, I never measure vanilla, who measures vanilla?). My most favorite part about Martha was her ability to do all things well. I was devastated when she went to jail.
I started to focus on my eating patterns at the end of college, but still loved to bake with good ol’ white sugar and flour. I remember these S’mores Cupcakes I made with graham cracker crumbs, marshmallow fluff, and chocolate ganache. They were from Bon Appetit and are probably to this date, one of the most fun, decadent things I’ve ever baked. Since I’ve gone gluten free (GF) and monitored my refined sugar intake, my baking has been at a minimum.
Clean baking is a big balance. Like everything in life. Especially food. The interesting part about clean baking is how many vegan recipes are out there. I’ve noticed that more vegan recipes are refined sugar and grain free versus just GF. I am all about vegan entrees, but baking without eggs has proved to be unsuccessful for me…until I made this recipe. It’s not completely vegan because I added butter which I think lends to the great texture behind this cookie*. I love adding vanilla protein powder to baking recipes for obvious benefits plus the hint of vanilla is perfect to dunk in your favorite cup of coffee. No judging here if you eat one for, or with breakfast. Just sayin’.
Recipe Report Card: A
Amount of Pantry Staples Used: B-
Stud approved: A
Taste profile: A
Final grade: A
Vanilla Protein Cookies
Adapted from Plant-Powered Families
¾ cup butter, melted
4 tbl coconut oil, melted
½ cup maple syrup
splash of vanilla
¼ cup vanilla protein powder
1-2 tbl coconut sugar
¾ cup coconut flour
½ tsp baking powder
½ tsp baking soda
Parchment paper or silpat
Combine butter, coconut oil, and maple syrup in a sauce pan. Stir until melted and combined. Add vanilla.
In the large bowl, add dry ingredients—protein powder, coconut sugar, flour, baking soda, and baking powder.
Add the liquid mixture to the dry mixture. Stir until dough is combined. If you are rolling cookies and making cut-out shapes, I would suggest refrigerating the dough. I usually skip that step, but wish I hadn’t. the dough gets crumbly so I made half of a batch of cut-out cookies and half a batch that were rolled into bite-size rounds.
Bake at 325 for 10 minutes for cut out cookies and 15 minutes for small rounds.
Make ahead options:
These stayed delicious for almost a full week! They were a great *sweet*& protein addition to our lunches.
1. * If you want to make it vegan, just use a full cup of coconut oil.
2. You can also get crazy and roll some of the dough into cacao powder or even dairy free chocolate chips!