Everything spring is popping up all around us. Pastel colors, floral dresses, flowers, pollen, strawberry desserts, and all things peaceful. In our case we almost skipped right over spring and jumped right into summer, at least temperature wise, but as far as flowers blooming, pollen covering every inch of Georgia like yellow snow, and strawberry season being in full swing, we are definitely right in the sweet spot of spring.
While everyone else is making full size fruit pies right now, I just can’t. We don’t eat enough desserts to make full size anything really. I think after making everything in the mini version over the last couple of years, my families dessert eating has decreased as well. I really do love how pies look though, especially if they have frilly edges, or a lattice crust. So, when I was asked to create a spring cookie for No Udder Protein my mind went directly to pie. I had a few pies that crossed my mind but decided those were more in the direction of summer, and then strawberry was a no brainer.
You are probably going to wonder why this recipe only makes five cookies when most recipes make a dozen or twenty-four. I literally packed the flavor of an entire piece of pie into a pie cookie. Plus, each cookie is pretty filling because of the plant-based protein powder I used. And get this, these cookies are
And yes, they still taste good! Ok, I can’t lie, I made three batches of these before I nailed down the easiest way to make the lattice top. If you aren’t in the mood to take the time to cut the little strips you can cut little hearts out of the extra dough and set them in the center of each pie cookie. While strawberries just scream spring, you can swap the all-natural zero sugar fruit preserves out for any other flavor that you would prefer. And you may not recognize the flour I used, or may not have any on hand, so feel free to use any gluten free flour that you would like. These are super cute, easy, tasty, and really festive and seasonal. Just make sure that you are ready to indulge when you sit back, relax, and enjoy!
What is your favorite spring flavor?
Strawberry Pie Protein Cookies
By Angie Gouchenour
3 scoops Vanilla No Udder Protein Powder (58 grams)
3 Tablespoons gluten free flour (Scooped not sifted) I used Tiger Nuts flour
1 Tablespoon softened, or melted, coconut oil
1 Tablespoon split flax, or flax meal, + 2 Tablespoons hot water – allow to sit for 2 minutes
1 Tablespoon plant-based milk (I used unsweetened vanilla cashew)
5 teaspoons fruit only strawberry preserves
Preheat oven to 350’ f
In a medium bowl combine the No Udder Protein Powder and the gluten free flour (Break up any chunks with a fork)
Stir in the coconut oil, gelled flax egg, and plant-based milk until it forms a soft dough (This can take a few minutes. It might seem like it won’t come together, but it will. Don’t add extra milk or it will be too sticky.)
Scoop 5 Tablespoon size balls of dough out and put the rest to the side
Flip a small cupcake pan over and form each ball of dough over the bottom of each cupcake tin (Alternate cups so the cookies don’t stick together.)
They don’t have to be perfect, just flatten, and smooth around the edges and make sure that there aren’t any cracks in the bottom or around the edges
Cook inverted in the preheated oven for 10 minutes
Allow to slightly cool for about 30 seconds after removing from the oven
Place the “pie crusts” on a parchment covered cookie sheet and fill with 1 teaspoon of strawberry preserves
Gently flatten some dough and cut small strips to fit across the pies (You can do this while the bases are cooking)
Lay two small strips across the top. Cut the same size strip in half and lay over one strip in the opposite direction, and a small bit on the other side of the opposite strip (This will make it look like you created a lattice top) Repeat with the second strip and continue with each cookie. (The more cookies you make the easier this part becomes)
Cook for another 10 minutes
Allow to cool for 5 minutes before transferring the cookies to a cooling rack
Cool completely and store in a sealed container in the refrigerator
Although I have been compensated for this post all of the thoughts, and opinions, are purely my own.