soft gingerbread cookies

soft gingerbread protein cookies

      try the vegan protein here >

DIFFICULTY: EASY
TOTAL TIME: 15 MINUTES
SERVES: 12 COOKIES
MACROS:

 CALORIES FAT CARBS PROTEIN SUGAR
187 13G 12.5G 7G 9G

 

WITH ALMOND FLOUR, MOLASSES, CINNAMON CEREAL PROTEIN, COCONUT SUGAR, CINNAMON AND EGGS (SUB FLAX EGG FOR VEGAN OPTION)

INGREDIENTS: 

  • 1 EGG
  • 1 EGG WHITE
  • ½ CUP ALMOND BUTTER
  • ¼ CUP GHEE
  • ¼ CUP MOLASSES 
  • ¼ CUP COCONUT SUGAR
  • 1 TSP VANILLA EXTRACT
  • 1 TSP GINGER
  • ½ TSP ALLSPICE
  • ⅔ CUP ALMOND FLOUR
  • ½ CUP CINNAMON CEREAL PROTEIN POWDER
  • 1 TSP BAKING SODA
  • 1 TSP CINNAMON 
  • ½ TSP SEA SALT
DIRECTIONS: 
  1. PREHEAT THE OVEN TO 350 F. LINE A BAKING SHEET WITH PARCHMENT PAPER.
  2. IN A MEDIUM BOWL CREAM TOGETHER THE GHEE, COCONUT SUGAR, MOLASSES, ALMOND BUTTER AND VANILLA EXTRACT. THEN WHISK IN THE EGG PLUS ANOTHER EGG WHITE. 
  3. IN A SEPARATE BOWL, SIFT TOGETHER THE FLOUR, PROTEIN POWDER, BAKING SODA, CINNAMON, GINGER, ALLSPICE AND SEA SALT. 
  4. ADD THE DRY INGREDIENTS INTO THE WET INGREDIENTS UNTIL THE DOUGH IS WELL COMBINED.
  5. FORM THE COOKIES INTO BALLS BY ROLLING WITH YOUR HANDS. LINE EVENLY ON THE COOKIE SHEET. 
  6. BAKE THE COOKIES FOR 10 MINUTES AND LET COOL!

soft baked gingerbread cookies from beam

 


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