Fall/Winter cookies using the Nutcracker winter holiday blend.

use plant milk and protein powders to make the vegan version.

Ingredients

• WET:
• 100 g of plant milk
• 90-100 g of granulated sugar of choice
• 10 grams of corn starch
• 10 grams of protein powder of choice (plain or vanilla)
• 1/2 tsp psyllium husk
• DRY:
• 150 g Gluten Free Flour
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 2 Tbsp Nutcracker Tea
• ADD IN:
• 1-1.5 handfuls of crushed walnut pieces
• 1-1.5 handfuls of dried cranberries

Directions