Introduction: Vegan Tang Cookies
I’ll start by explaining that this creation is due to my mother’s addiction to Tang. It was a refrigerator staple while I was growing up. My mom doesn’t start the morning with a cup of coffee, she drinks a glass of Tang, everyday for probably at least 30 years. My siblings and I always joke that our mom is probably Tang’s number one customer and the reason they thrive as a business. Anyway, since we always joke with my mom about Tang I decided to make her a special surprise and make her favorite drink into a cookie! These cookies turned out better than I imagined with almost a creamsicle flavor.
1 3/4 cup all purpose flour- sifted
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup sugar
1/2 cup Tang drink powder
1 flax egg - 1 tablespoon ground flax seed mixed with 3 tablespoons of warm water
1/2 cup vegan butter- softened
1 teaspoon vanilla extract
1 1/2 cup vegan white chocolate chips- I used one bar chopped into chunks
Step 1: Make Egg, Fluff Butter
First things first: preheat your oven to 350 degrees Fahrenheit.
Start by mixing your flax egg in a small bowl and set aside for about 5 minutes.
Next, beat the butter with an electric mixer until fluffy.
Step 2: Add the Sugars
Add the sugar, Tang powder, flax egg and vanilla. Mix until well combined.
Step 3: Sift!
Sift flour, baking powder and baking soda into the bowl. Stir to combine. It will be a little crumbly, that’s ok!
Step 4: Chocolate :D
Fold the white chocolate chips (or chunks) into the mix.
Step 5: Roll & Bake
Roll the cookie dough into tablespoon sized balls. Place the rolled dough on parchment paper and bake for 12-14 minutes in a 350 degree Fahrenheit preheated oven. Let the cookies cool about 10 minutes before eating.
Participated in the
Cookies Speed Challenge