Gingerbread Protein Warrior Cookies
Prep time
Cook time
Total time
Makes 24 small or 12 large cookies.
Cookie dough:
Icing (optional, not included in macros):
  1. Preheat oven to 325F (163C).
  2. Mix cashew butter, 2 tablespoons of water, and molasses (or agave) until well combined.
  3. Add remaining ingredients, and mix well. If the dough is too sticky (sticks to your fingers), add 1 or 2 tablespoons more of protein powder. If the dough is too dry (and crumbles), add another tablespoon of filtered water.
  4. If using the silicone mold, divide batter into 24 pieces, and push each into the mold. Start by pushing the feet in, then arms, then head.
  5. If using cookie cutters, chill the dough in the freezer for 10-15 minutes before rolling it out on a piece of parchment to about ¼ inch thick. (If you don't have a rolling pin, press it out using the palm of your hand.) Cut into shapes using cookie cutters, and transfer cookies to a parchment lined cookie sheet or (unlined) dehydrator tray.
  6. Bake for 12-15 minutes, or dehydrate at 105F for about 18 hours.
  7. If icing the cookies, be sure to let them cool completely before icing.
  8. To ice, measure the 2 tablespoons of coconut butter, and be sure it is warm so that it is as liquidy as possible. If the consistency is still too thick to pipe as icing, add up to 2 teaspoons of warmed coconut oil, ½ teaspoon at a time.
  9. Use a piping bag (or a ziplock with the corner cut out), decorate your warriors!
  10. Place iced cookies in the freezer for a few minutes to set the icing.
  11. Enjoy!
A note about substitutions: In this recipe, you might try substituting vanilla pea protein powder for the vanilla rice protein powder. Using whey would give it a very different (probably undesirable) texture.
Raw cashew butter can be made by processing raw cashews in a food processor.
Nutrition Information
Serving size: 4 small or 2 large cookies Calories: 122 Fat: 7g Carbohydrates: 7g Sugar: 4g Fiber: 1g Protein: 7g
Recipe by Andréa's Protein Cakery at