‘Tis the season for holiday cookies and cheer! When the sweet cravings kick in, give this low-sugar, protein-packed Gingerbread Cookie recipe a try. It can easily be made plant-based with an egg white substitute!
Instructions:
Preheat your oven to 350 degrees.
In a mixing bowl, add your dry ingredients:
1 scoop of our Organic Protein in French Vanilla
1 1/2 tbsp of sugar free sweetener
2 tbsp of gluten free baking flour
1/2 tsp ground ginger
1/4 tsp ground cinnamon
1/8 tsp baking soda
Dash of salt
Mix together, then add your wet ingredients:
3 tbsp of egg whites (or egg white replacement)
1 tbsp of molasses
1 1/2 tbsp of melted buttery vegan spread
Mix, form dough into a ball and roll out on parchment paper. Beware of rolling the dough too thin. Use a mini gingerbread cookie cutter to cut out about 6-8 cookies.
Cover a spatula with flour and use it to gently transfer the gingerbread cookies onto a cookie sheet lined with parchment paper.
Bake for 10 minutes. Let cool and ice with your favorite icing and sprinkles!
Recipe by @killianshai
