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PROTEIN GINGERBREAD COOKIES

Ah, the holidays – a time of love, laughter, and… protein? That’s right! AH7 introduces you to the holiday treat you never knew you needed but won’t be able to resist: our delectable Protein Gingerbread Cookies. Mouthwatering yet healthy? Check.
5 from 2 votes
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Course: Dessert
Prep Time: 13 minutes
Cook Time: 12 minutes
Total Time: 25 minutes

Nutritions

Nutrition Facts
PROTEIN GINGERBREAD COOKIES
Amount per Serving
Calories
98
% Daily Value*
Fat
 
5
g
8
%
Carbohydrates
 
8
g
3
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • Getting the Protein Gingerbread Cookies to Perfection:
  • Almond flour: 1 cup 240 ml
  • Vanilla protein powder: 3/4 cup 180 ml
  • Ground ginger for that zing: 2 tsp 10 ml
  • Ground cinnamon for warmth: 1 tsp 5 ml
  • Baking soda: 1/2 tsp 2.5 ml
  • A pinch of salt: 1/4 tsp 1.25 ml
  • Molasses for that classic gingerbread sweetness: 1/4 cup 60 ml
  • Liquid gold aka melted coconut oil: 2 tbsp 30 ml
  • 1 fresh egg
  • And a dash of vanilla extract: 1 tsp 5 ml

Instructions

  • Set your oven’s mood to 350°F (or 175°C for my metric folks).
  • Let’s dance! Get a bowl and playfully whisk together the almond flour, protein powder, ginger, cinnamon, baking soda, and salt. This is your base groove.
  • Next up, in another bowl, have a jam session with the molasses, coconut oil, egg, and vanilla extract.
  • Now, the collab. Ease the molasses mix into the flour mix. Stir it up until you’ve got a lovely dough jamming out.
  • Shape this mix into balls, then press ’em down – cookie style.
  • Lay them out on a baking sheet, giving each cookie its own space. They need to breathe, after all!
  • Into the oven they go for a 10-12 minute set. When they’ve got that golden edge, you’re golden.
  • Once their performance is over, let these starlets cool for a bit, say 5 minutes, before they move to the after-party on a cooling rack.

Notes

For a bonus protein surprise, toss in some chia or hemp seeds before baking.
Got leftovers? (Yeah right!) But if you do, keep them air-tight and they’ll jam for up to a week.
Dough got stage fright? Chill it for 10-15 mins. It’ll be back!