Protein Gingerbread Cookies

Makes 20 cookies | Gluten-free 

Celebrate the festive season with Protein Gingerbread Cookies. 

These gluten-free treats are nourishing and delicious, made with French Vanilla Supergut Protein. Quick to make and packed with protein, they’re perfect for holiday snacking or sharing with loved ones. With warm spices and a hint of vanilla, these gingerbread cookies bring a wholesome twist to a classic Christmas favourite.

Ingredients:

• ½ cup melted and cooled coconut oil
• ½ cup coconut sugar
• 2 eggs 
• 3 tbsp molasses or maple syrup 
• 1 tsp vanilla essence 
• 2 tsp ground cinnamon 
• 1 tsp ground nutmeg 
• 2 tsp ground ginger 
• ½ tsp baking soda
• ½ tsp salt 
• 4 cups almond meal 
• ½ cup French Vanilla Supergut Protein 

Method:

1. Preheat your oven to 180 degrees fan-forced and line a baking tray (or two to three depending on how many cookies you’re making). Set aside. 
2. In a large bowl, whisk together the coconut oil, eggs, coconut sugar, molasses and vanilla essence until well combined. 
3. Add the almond flour, protein powder, spices, baking soda, and salt. Fold through until a thick dough is formed. If at this point it is not able to be formed into a ball, add tablespoons of more almond flour as necessary. 
4. Set the dough aside to rest for 2 minutes. 
5. Using two sheets of baking paper, roll the dough into a ball and place it on top of one sheet (you may need to do this in batches!). Place the other baking paper sheet on top and roll out until 2 cm thick. 
6. Using Christmas cookie cutters, press into the dough and transfer the cookies to the lined baking tray/s. Repeat with the remaining dough.
7. Bake for 8-10 minutes, or until lightly golden. Once baked, leave to cool on the tray for 5 minutes and then a further 5 minutes on a wire cooling rack. 
8. Dig in and enjoy! Feel free to add some Christmas icing or dust some icing sugar. 

Notes:

• These cookies can last in an airtight container in the fridge for up to 4 days.