Protein Gingerbread Cookies
These protein gingerbread cookies are a fun and festive recipe to make this holiday season, packed with aromatic spices!
Servings 20 cookies
Calories 114kcal
Ingredients
- 6 tbsp butter, softened
- ⅓ cup brown sugar
- ⅓ cup molasses
- 3 tbsp cashew butter
- 1 large egg
- ½ tsp vanilla extract
- 1 ½ tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¾ cup all-purpose flour
- 2 ½ scoops NOW® Sports Plant Protein Complex, Creamy Vanilla Flavor (read notes)
- ¼ tsp baking soda
- ¼ tsp salt
Instructions
- In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.
- Add the molasses, cashew butter, egg, vanilla, ginger, cinnamon, and cloves. Mix until well-combined.
- In a small mixing bowl, combine the flour, protein powder, baking soda, and salt. Stir together, then pour into the wet ingredients. Mix until just combined.
- Place the dough of bowl into the refrigerator to chill. Preheat the oven to 350 degrees F (it should take about 15 minutes; leave the dough chilling in the fridge). Line two baking sheets with parchment paper.
- When the oven is fully preheated, remove about half the chilled dough and pat into a disc on a lightly floured surface. Roll out until about ¼-inch thick. Cut with gingerbread man cookie cutters and place on the parchment-lined baking sheets. Repeat with the remaining dough.
- Bake in the oven at 350 degrees F for about 10 minutes (may be more or less depending on the size of your cookies), until the cookies are just cooked through. (Do not overbake).
- Let cool on the baking sheet for 5 minutes, then remove to a cooling rack. Enjoy.
Notes
- I have tested this recipe with numerous types of protein powder (whey, pea, etc). NOW® Sports Plant Protein Complex by far yields the best results. I recommend using this exact type, as I cannot guarantee results with other types. I do not recommend using whey for this recipe as it resulted in a gummy texture to the dough and crumbly cookie.
- If you want to reduce the sugar in this recipe, try substituting ½ cup of allulose for ⅓ cup of brown sugar.
- The yield for this recipe will vary based on the size of your cookie cutters. We get approximately 20 cookies from this, but you may end up with more or less depending on the size of the cookie cutter.
- The baking time will be slightly longer for large cookie cutters or dough that was rolled thicker; the time will be slightly shorter for small cookie cutters or dough that was rolled thinner.
Nutrition
Calories: 114kcal