Protein Gingerbread Cookies (Gluten-Free)
Soft, warm and packed with protein, these gingerbread protein cookies are a healthy dessert perfect for the Christmas season.
Servings 8
Calories 105kcal
Equipment
- Rolling Pin
- Cookie sheet
Ingredients
- ⅓ cup Vegan vanilla protein powder
- 2 tablespoons Vegan vanilla protein powder
- ½ cup Almond flour
- ¼ teaspoon Dried ginger
- 1 teaspoon Dried cinnamon
- ⅛ teaspoon Dried all spice
- ½ teaspoon Baking soda
- ⅛ teaspoon Salt
- 2 tablespoons Molasses
- 3 tablespoons Honey
- ¼ cup Egg whites
Instructions
- Preheat the oven to 350F.
- In a small bowl, mix together the dry ingredients.
- One by one add the wet ones and mix well until sticky looking.
- Roll the cookie batter into plastic wrap and squeeze it together before placing it in the fridge for 30 minutes.
- Once chilled, remove it from the plastc wrap and place it between two pieces of parchment paper. Roll it out to ¼ inch thickness.
- Use a cookie cutter to make your shapes and a silicone spatula to move them onto a lined cookie sheet (I use a silicone baking mat).
- Continue the process of rolling the dough and cutting the shapes until you use up all the cookie dough.
- Bake the cookies for 10 minutes, remove them from the oven and let them cool for 30-60 minutes on the tray.
- In that time, whip up the buttercream if you’re frosting them. Once cooled, decorate the cookies and enjoy them immediately, or store them on the counter.
Video
Notes
When you mix the dough, you want it to be a bit sticky (this is what makes the cookies soft but not dry!) but not too sticky that you can’t roll or cut the cookies. This is why you’ll see “½ cup + 2 tablespoons”.
Peek the video for a better visual but you may need to add 1 tablespoon of protein powder depending on the brand you use. I use a pea protein powder here but if you use a fermented one the cookies will come out too dry.
The cookies when cut are delicate, use a silicone spatula to help lift them onto a lined cookie sheet.
You want to take them out of the oven before they look “done” as they firm up a lot when cooling. So, don’t panic if they don’t look finished. Less is really more.
If you plan to decorate them with dairy-free buttercream, know that the cookies have to be fully cooled first or it will run.
The nutrition values will vary based on the size of your cookie cutters and how many you make. Know that it does not include the frosting.
Nutrition
Calories: 105kcal | Carbohydrates: 12g | Protein: 7g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.001g | Sodium: 181mg | Potassium: 92mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 2mg