Polvorones

modified by Dieter based on recipes (1, 2, 3)

                             

This makes about 24 cookies / Teig genug für ca 24 Kekse:

1 cup (150ml) sunflower margarine / 1 Tasse (150ml) Sonnenblumenmargarine

1/2 cup (100gr) granulated sugar / 1/2 Tasse (100gr) Zucker

1/2 cup (60gr) powdered sugar / 1/2 Tasse (60gr) Puderzucker

2 cups (250gr) Mehl / 2 Tassen (250gr) Mehl

pinch of salt / Prise Salz

Beat the margarine with a mixer to make it creamy. Add the sugar and powdered sugar and beat for 2 mins until well mixed. Continue beating and add the flour until no flour is visible anymore. There will be crumbles, so briefly combine it all with your hand. Take a spoonful, shape into a cookie, and place on an slightly greased oven tin. The cookies will melt slightly during baking, so don't place them right on the edge. Sprinkle with toppings if you like. Bake at 180C/375F for 15-20mins (golden brown).

Schlag die Margarine mit einem Mixer bis sie cremig ist. Füge den Zucker und Puderzucker hinzu und vermische alles gut mit dem Mixer für 2 Minuten. Füge das Mehl hinzu und schlage es mit dem Mixer unter. Es werden sich Krümel formen, also forme alles kurz mit der Hand zusammen. Nimm einen Löffelvoll, forme es in einen Keks, und setze es auf ein leicht geöltes Ofenblech. Die Kekse schmelzen etwas auf dem Blech, also nicht direkt an den Rand setzen. Wenn gewollt, streue Garnierungen drauf. Backe bei 180C/375F für 15 Minuten (bis sie golden sind). 

Protein snickerdoodles

Modified by Corina from: http://www.geniuskitchen.com/recipe/soft-snickerdoodle-cookies-97496 

• 1C / 240ml coconut milk (50kcal) (instead of 1C butter)
• 1/2C / 100ml maple syrup (350kcal) and 1/4C / 50ml coconut flower syrup (150kcal) (instead of 1.5C sugar)
• 150g soy flour (40% protein, 636kcal) and 150g Vital Wheat Gluten flour (80% protein, 600kcal) (instead of 2 3/4C / 311g flour; and instead of eggs because 1T soy flour = 1 egg)
• 1t baking powder (instead of cream of tartar)
• 1t baking soda
• 1t vanilla

Roll balls in a mixture of sugar (~1/4C) and cinnamon (~3T). Grease baking sheet with coconut butter. They turn out crispy on the bottom and very chewy.

Protein = 180g 

(60g from 150g soy flour + 120g from 150g wheat gluten flour)

Calories = ~1786kcal + 300 kcal from rolling the dough in sugar = 2086

Ratio kcal/protein = 10

Makes 24 cookies, therefore, per cookie = 7.5g protein, 89kcal

Nussecken (German nut cookies)

By Lucia Lukas

This is another popular German Christmas cookie :)

Dough
150g / 5.3oz flour
1/2T baking powder
65g / 2.3oz sugar
vanilla sugar
65g / 2.3oz Earth Balance salt-free butter

• put on baking tray, spread apricot jam on top, then add Topping...

Topping
100g / 3.5oz Earth Balance salt-free butter
vanilla sugar
2T water

• melt together and add:

100g / 3.5oz ground hazelnuts
100g / 3.5oz cut hazelnuts

• bake for 20-30 mins at 180C
• cut in triangles
• add melted chocolate to the corners

Vanillekipferl (German vanilla moon cookies)

By Lucia Lukas

When we lived in the UK, Luci used to make these and send them to us for Christmas. Now that we live in the US, we don't think they would get past customs so we learned how to make them ourselves!

150g Earth Balance salt-free vegan butter
50g Sugar
210g Flour
75g Ground almonds or hazelnuts
Powdered sugar
Vanilla

• mix butter, sugar, flour, and nuts
• put dough in fridge for 10 minutes
• make a roll, cut pieces, form them into crescent moons
• bake at 180 celsius for 8 minutes (check colour)
• coat in mixture of powdered sugar and vanilla (vanilla flavored sugar is better because the vanilla is already mixed in, but you can also pour vanilla into powdered sugar and mix it together)

Chocolate Chip Cookies

High protein version

from Chocolate Covered Kate, modified by Tom & Dieter

8T protein powder

8T flour

8T sugar

1t salt

2T baking powder 

2T vanilla

6T oil

6T water

6T chocolate chips

Mix all ingredients in a bowl. The dough will be relatively solid. Grease an oven pan, and place the cookies on it (1 spoonful per cookie, this makes about 24 cookies, the cookies will grow a bit so space them apart). Preheat the oven to 330F (165C), and bake for 11 minutes. 

From http://vegetarian.about.com/od/vegancookierecipes/r/chocchipcookies.htm, modified by Corina

A smaller batch (makes about 24 cookies)
1 1/3C / 130g flour

1 t salt
1 t baking soda
1 t baking powder

3/4C / 75g sugar 

1t vanilla

enough vegan milk to make a thick dough (maybe 1/4C, but mix in a little bit at a time until you get the right consistency)

1/2C / 112ml vegan margarine

12 oz / 400g vegan chocolate chips

A massive batch

2 3/4 C / 260g flour (use 130g Vital Wheat Gluten flour [Veganz seitan basis] to increase protein)
1 t salt
1 t baking soda
1 t baking powder
1 1/4 C / 250g maple syrup (+670kcal) or sugar (+850kcal)
1 t vanilla
~250ml milk (but probably much less): coconut (80kcal) or oat (chocolate: 130kcal + 2.3g protein) (enough to make it the right consistency - it sticks together and is not runny)
1 C / 225ml margarine (+1590kcal) or coconut butter (+1800kcal) (melted if not using a mixer)
12 oz / 400g vegan chocolate chips (Trader Joe’s, Sarotti Fondue Schokolade [+2188kcal, 20g protein])

(To reduce calories, replace margarine with milk)

Mix flour, sugar, salt, baking soda, baking powder with a mixer. Add margarine and vanilla. Add enough coconut milk to get it to the right consistency. Stir in chocolate chips. Drop spoonfuls of dough onto cookie sheet. Bake at 350 degrees F for ~10 minutes, until edges just start to brown.

Total (130g wheat gluten / 130g flour) = 117g protein, 880kcal from flour & seitan only
Per cookie (total / 25 cookies) =
5g protein
35kcal + 34kcal from sugar - or - 27kcal from maple syrup
+ kcal from chocolate chips, milk, and margarine