Raw Protein Vanilla Spice Chai Cookies

Posted by: Rhonda Price on Friday, September 14, 2012

We’ve been hearing a lot about the endless ways to cook, bake and concoct beverages with Raw Protein and Raw Meal for months now. Our fans and followers on Facebook, Twitter and Pinterest have been going nuts over the chocolate and vanilla flavors and have been sending us recipes for everything from protein pancakes to delicious shakes and smoothies. I have to admit I was just as excited as they were when we rolled out the new Vanilla Spice Chai flavor, which just hit the shelves exclusively at Whole Foods! For some reason, chai conjures up warming, fall flavors for me, so I experimented for several days until I came up with yummy, spicy Raw Protein Vanilla Spice Chai cookies that are oozing with flavor and healthy ingredients! As with any recipe and depending on your dietary needs and requirements, you can substitute ingredients to make it even healthier and I will suggest some substitutions along the way.

To make these protein-packed gems, you will need these ingredients:

½ cup Garden of Life Extra Virgin Coconut Oil or 1 stick of butter, softened
½ cup sugar
1 organic, free range egg
¼ cup chai concentrate
1 tsp. vanilla extract
1 ¾ cups all purpose or whole wheat flour
1 scoop or one individual packet of Garden of Life’s Raw Protein Vanilla Spice Chai
¼ tsp. baking soda
Pinch of salt
Optional: Walnut halves or Hershey’s kisses in milk chocolate caramel or pumpkin flavor

To prepare, add the coconut oil and sugar to a large bowl and beat for a few minutes until well combined. If you prefer to use butter for baking cookies, this is also an option, but I chose to use coconut oil because it’s healthier and makes cookies and cakes super moist when I use it.

Next, add the egg, vanilla extract, and the chai concentrate. I used the Tazo brand of organic chai concentrate that you can find at almost any health food store or some grocery stores. Mix everything until combined.

Next add the dry ingredients, starting with the flour and mixing on low. Add the baking soda and salt and mix for about 3 minutes until everything is combined. Cover the bowl with foil and let it chill in the refrigerator for at least 30 minutes or more.

When you are ready to bake the cookies, preheat the oven to 350 degrees. Remove cookie dough from the fridge and form one inch balls with your hands. Lightly grease a baking sheet or line with parchment paper and place cookies on sheet at least one inch apart.

Bake the cookies for 10-12 minutes. Check on them at 10 minutes for doneness. Ideally they should be lightly browned. While the cookies are baking, choose an optional topping such as the walnut halves or the Hershey’s kisses. Obviously the walnuts are the healthier option and will add some omega-3s to the cookies. If you opt for the kisses, the seasonal pumpkin flavor can be hard to find except in October when stores are overflowing with Halloween candy. I tried one batch with kisses and one batch with walnuts, and you can probably guess which ones were gobbled up first by my son!

When the cookies are done, remove them from the oven and let them cool for two minutes. Place a walnut or a kiss in the center of the cookies if desired and then remove them to a wire rack to completely cool. If you choose to use kisses, they will resemble the classic thumbprint cookies that many people make for Christmas, but it can be your little secret that they have all the nutritious ingredients found in Raw Protein!


Ginny Meaks commented on Wednesday, September 19, 2012
These cookies are delicious and only lasted two days at my house. It was also well worth the trip to Whole Foods to get the Raw Protein in the Vanilla Spice Chai flavor and picked up the chocolate Raw Meal while I was at it!

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