You know that ooey-gooeyness of a chewy cookie that just melts on your tastebuds? Well, my friends, prepare for a lot of that in ginger form with these protein gingerbread cookies. The texture is what gingerbread dreams are made of, thanks to a nice combo of coconut sugar and molasses.
Christmas is almost here, and with it comes the inevitable Christmas Cookie Cravings. Symptoms include visions of sugar plum fairies, inability to resist butter and sugar and increased usage of the Kitchenaid mixer.
The remedy for CCC? These protein gingerbread cookies that are gluten-free and made with ingredients that are just right for the holidays — and help fight the December bulge. #yikes
This bite was not planned, but I have no willpower when it comes to cookies.
But is it really even the holidays unless you make your cookies into shapes? (Short answer: no. Long answer: nope.) Luckily rolling out the dough and cutting it with a cookie cutter actually went pretty smoothly for a protein baking concoction (protein powder does weird things, y’all), and I gotta say, I was pretty amped on my adorable cut-out cookies. But the end result was well, not so great. (Think a pan-shaped cookie cake instead of 10 cute little hearts.) A word to the wise: these protein gingerbread cookies will spread like crazy in the oven, so don’t place them too close together unless you want a giant mega-cookie. (Which actually doesn’t sound like a bad idea.)
My solution? Cut the cookies AFTER you bake them. So go ahead and go for that ginormous cookie if you’re really craving gingerbread men. I actually think cutting them out after was a way easier process, and you can’t beat the neatness of the cut-outs. I only own a heart cookie cutter, which is something I need to fix immediately, so that’s what I went with. However, plain old circle cookies are just as delightful.
Luckily the shape doesn’t affect the taste, and let me tell ya, it is on point. Even my husband said these are on the top 5 list of cookies that I’ve made.
If that’s not an endorsement of the ages, then I don’t know what is, because I make A LOT of cookies.
I feel like a proud mama.
Want to be a proud cookie mom too? Here’s the recipe for these protein gingerbread cookies AKA the must-have cookie of the season. Stuff them in your mouth, stuff them in stockings, just get to baking! Merry Christmas!
- 1.5 cups almond flour
- 1 scoop vanilla protein powder
- ½ cup coconut sugar
- 1 tsp baking soda
- 2 tsp ginger
- 2 tsp cinnamon
- dash of nutmeg
- dash of salt
- ½ cup coconut oil
- 3 tbs molasses
- 1 egg
- Preheat oven to 350
- Mix all the dry ingredients in a large bowl.
- In a separate smaller bowl, mix the coconut oil (be sure it's melted first!), molasses and egg.
- Pour the liquid mixture into the dry ingredients and mix well! The dough will be extra sticky from the coconut oil and molasses.
- Chill in the fridge for 10 minutes.
- Roll into 1 inch balls and place on parchment paper. These bad boys spread like crazy so leave lots of room! You might even need 2 pans.
- Bake for 12-15 minutes until golden brown.