Calories 78 Serves 15
Macros for 1
10.6C, 1.9 F, 4.4 P
Ingredients to gawk over:
Vanilla Protein Powder
Brown Rice flour + Coconut Flour
Coconut Greek Yogurt
Yes, it’s that time of year. The time of year where the coldest of weather celebrates the warmest shades of the soul. The time of year where love, compassion, generosity, gratitude, and cheer come together. I’m talking about my birthday of course. Pfft. I shouldn’t even have had to say that.
Jokes aside (and while it really is my birthday month) that has nothing to with the fact that, despite hating the cold weather, this is one of my favorite times of year. The smell, the decorations, the colors! The earth covered in a white crystal blanket. It’s so beautiful.
I could really go on. But I know your just here for the food. And that’s just about the only reason I ever show up for anything. I can’t blame you.
These Russian Tea Cakes are such a classic and elegant cookie. The way they glow in their little sugar coats, they just seem so classy. Being super easy to make and way too easy to eat, I had to come up with a healthy version to share with my fellow foodies.
Having Russian ancestry has reaped many benefits for me. One has been growing up with some pretty amazing treats. My mom always puts together the most beautiful dessert and food menus for the holidays, one of favorites being the Russian Tea Cakes. Even though these are not a Russian cookie…
So why they are even called that then!? What a tease.
While I’ll admit these aren’t as good as mom’s originals, mostly because they don’t have 2 sticks of butter in them, they are a great mock to indulge in. Saving you from refined sugars, saturated fats and calories. The flavor is all there and more! I managed to keep these a harder cookie, so A+ on that. However they aren’t are buttery/dissolvent as an originals, well once again because they are missing all of the butter. So B+ for the first attempt. My boyfriend pretty much ate them all, so that really says a lot.
I used pop those suckers like tick tacks, but being a grown women and I have unfortunately gained the knowledge of what happens when you over indulge, it’s true, ignorance is bliss. But knowledge is power. Ugh. The struggle.
I have been really excited to make these all year and was specifically waiting until December to do it, because Russian tea cakes at any other time would just seem inappropriate!
Previously I have mentioned that I spent several years working as a Barista, I remember Vanilla Chai Tea Lattes being such a popular drink ordered at this time of the year, It’s essentially the Pumpkin Spice of Winter. So I thought this was a great way to blend two holiday flavor favorites into one family tradition cookie! I only rolled them once in the powdered sugar, but feel free to roll as you please!!
The recipes always appear more over whelming and complicated than they are when there’s spices involved. Just take a breath, and lets get into in!
So here they are, Vanilla Chai Russian Tea Cakes.
140g Coconut Chobani Greek Yogurt
1 tsp Vanilla Extract
46g Liquid Egg Whites
80g Vanilla Cake Protizyme Protein Powder
½ Cup Pyrure Stevia Baking Blend
1 Cup Brown Rice Flour (Bobs Red Mill)
¼ Coconut Flour (Bobs Red Mill)
35g Chopped Walnuts
1/16 tsp mortared cardamom seeds (or just a pinch, cardamom flavor is very powerful so be careful!)
½ tsp ground cinnamon
1/8 tsp ground ginger
¼ tsp salt
2 TBS Pyure Stevia for rolling
Pre heat the oven to 375 degrees
1. In a large bowl combine the yogurt and the pyure powdered sugar egg whites and vanilla extract
together and set aside.
2. In a small bowl being to add in all of your dry ingredients. It doesn’t matter the particular order, just get em all in there!
3. Mix your dry ingredients together and then begin to pour your yogurt mix into the dry. I did have the amount at first, mixed, and then added the rest.
4. The dough should appear dry and flakey, put the spoon down and get in there with your hands and knead that dough!
5. Roll dough into golf ball sized…balls and place on a well grease pan
6. Cook in the oven for 6-10 minutes (please keep an eye on them to prevent burning or over drying!)
7. In a small dish spoon out 2 TBS of your powdered sugar
8. Once cookies have come out of the oven, let them cool long enough to just not burn your fingers and then roll them in your powdered sugar. Roll as many times as you see fit!