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

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.

Add the sugar, Tang powder, flax egg and vanilla. Mix until well combined.

Sift flour, baking powder and baking soda into the bowl. Stir to combine. It will be a little crumbly, that’s ok!

Fold the white chocolate chips (or chunks) into the mix.

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.