Lemon - Cranberry Protein Cookies

2 cups whole wheat, unbleached flour

1 scoop of vanilla vegan protein powder (optional)

 1/2 tsp baking soda 

1/2 tsp salt 

1 tbsp. finely grated lemon zest, plus 2 tablespoons fresh lemon juice

 1/2 cup (1 stick) vegan butter, room temperature 

3/4 cup raw coconut sugar

1/4 cup raw honey 

3 tbsp unsweetened applesauce

1 tsp pure vanilla extract

1/2 cup dried cranberries

STEP 1
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, protein powder, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and coconut sugar until light and fluffy. Add applesauce, honey, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture. Fold in cranberries.

STEP 2
Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely.

Icing (optional)
1 c confectioners sugar or 2 scoops vanilla protein powder
3 tbsp lemon juice

In a medium bowl, whisk sugar or protein and lemon juice together until smooth. Spoon onto cooled cookies, and spread evenly with the back of a spoon. Let stand on a cooling rack until the glaze is set, about 1 hour.