soft gingerbread cookies

      try the vegan protein here >

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

WITH ALMOND FLOUR, MOLASSES, CINNAMON CEREAL OR BROWN SUGAR OATMEAL 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 or BROWN SUGAR PROTEIN POWDER
• 1 TSP BAKING SODA
• 1 TSP CINNAMON 
• ½ TSP SEA SALT

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!