Thursday, December 12, 2013

Scraps and Snippets ~ Gingerbread Cookie Cups ~ Vegan

Gingerbread Cookie Cups 
makes approx 7 dozen cookies.

⅔ Cup Earth Balance 
⅔ Cup Coconut Oil (or Earth Balance) 
1 ⅓ Cup packed Brown Sugar 
2  TBSP EnerG with 2 TBSP water
⅔ Cup Molasses 
3 Cups Flour (I used whole wheat pastry flour)
1 1/2 Cups of Arbonne Vanilla Protein Powder (can use additional flour or another protein powder but make sure it's palatable)
2 tsp Baking Soda 
3 tsp Ground Ginger 
1 ½ tsps Ground Cinnamon 
½ tsp Ground Cardamom 
1 tsp Salt 
2 tsp Vanilla

Cream coconut oil/Earth Balance with brown sugar. Add egg replacement and mix well. Add molasses, vanilla, baking soda, ginger, cinnamon, cardamom, salt and vanilla. Beat until all incorporated. Add protein powder and stir, add two cups of flour, mix well. Add the remainder of the flour and mix. Chill dough for two hours or more.

When ready, preheat oven to 350. Grease a mini muffin pan. Roll dough into small balls approx a tablespoon. Press balls into mini muffin tins and press your thumb or finger into the center. Bake at 350 for 12 minutes. Let cool in pan, loosen, pop cookies out and continue to cool.

When the cookie cups are cooled, pipe cinnamon cream cheese frosting into center of cookies

Cinnamon Cream Cheese Frosting

4 Ounces Vegan Cream Cheese 
1 tsp Cinnamon 3 Cups Powdered Sugar 
Milk (I used almond) as needed for consistency (use a TBSP at a time if needed)