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    Home > Blog > Protein Desserts > Protein Cookies

    Gingerbread Protein Cookies (Vegan)

    Updated: Dec 9, 2024 · Published: Dec 10, 2013 · By Andréa Marchese · This post may contain affiliate links · 9 Comments

    Jump to Recipe

    These delicious protein gingerbread cookies combine plant-based protein powder with warm gingerbread spice, and they are perfect for the holiday season!

    4 iced gingerbread protein cookies on a grey background

    You might want to double the batch, because cookies these cookies will melt in your mouth! Try them with our protein hot chocolate for a the perfect winter protein treat!

    If you enjoy gingerbread, try our gingerbread protein fudge and our gingerbread protein whoopie pies. YUM!

    Jump to:
    • Ingredients for Gingerbread Protein Cookies
    • Equipment Needed
    • How to Make High Protein Gingerbread Cookies
    • Ingredient Substitutions
    • Recipe Variations
    • Storage Info
    • FAQ
    • Recipe

    Ingredients for Gingerbread Protein Cookies

    Cashew Butter

    Raw cashew butter provides a creamy base to the cookie dough. With its mild flavor (as opposed to other nut butters), it doesn't overpower the spices in this recipe, allowing the gingerbread flavor to shine through. 

    Water

    A small amount of water helps combine the wet ingredients, ensuring the cookie dough has the right consistency.

    Molasses or Agave

    Molasses or raw agave syrup brings a touch of sweetness while enhancing the gingerbread spice. These natural sweeteners work better than refined sugar in this recipe.

    Vanilla Rice Protein Powder

    Vanilla rice protein powder combines with the cashew butter to give a melt-in-your-mouth texture (while, of course, adding lots of protein to the cookies!).

    Its mild flavor complements the gingerbread spice without overpowering the flavor in these high-protein gingerbread cookies.

    Ground Cinnamon

    Ground cinnamon provides a warm, sweet flavor that is essential for authentic gingerbread spice. I love this Vietnamese cinnamon for its bold flavor.

    Ground Ginger

    Ground ginger delivers the signature kick of gingerbread. It pairs perfectly with cinnamon, cloves, and allspice.

    Ground Allspice

    Ground allspice balances the spices with a hint of nuttiness, rounding out the flavor profile.

    Ground Cloves

    Ground cloves add depth and warmth to the cookies, making them taste like the perfect holiday treat.

    Salt

    A pinch of salt enhances the overall flavor and balances the sweetness.

    Coconut Butter (optional, for icing)

    Coconut butter forms the base of the flavorful, sweetener-free icing, giving it a creamy texture and a mildly sweet, nutty flavor.

    (Coconut butter is different from coconut oil the same way peanut butter is different from peanut oil.)

    Coconut Oil (optional, for icing)

    Coconut oil thins the coconut butter to the perfect consistency for icing. It ensures the icing pipes smoothly onto the cookies.

    Equipment Needed

    Oven Thermometer: You'd be surprised at how off-temperature ovens can be. Even new ovens. Try baking with an over thermometer and you'll never turn back!

    Kitchen Scale: Highly recommended for the best results. Weighing ingredients ensures accurate measurements for consistent results.

    Large Mixing Bowl: To mix the wet ingredients and dry ingredients efficiently. I like this mixing bowl set because it is easy to clean and the bowls have a non-slip base.

    Kitchen gloves (optional): I love these disposable kitchen gloves for when I have to get my hands in cookie dough or other mixtures.

    Rolling Pin: Helps roll the cookie dough evenly on a flat surface. If you don't have one, you can just press the cookie dough out with the palms of your hands.

    Gingerbread Cookie Cutters: Shapes the cookies into gingerbread men. If you don't have cutters, you can just roll the dough into balls and flatten them before baking.

    Baking Sheet (Cookie Sheet): I like this Airbake cookie sheet not only for the air property, but because it is super easy to slide the parchment and cookies off and onto a cooling rack.

    Parchment Paper: Prevents cookies from sticking to the baking sheet. A MUST HAVE in protein powder baking.

    Cooling Rack: Allows cookies to cool properly after baking, by allowing air to flow under the cookies.

    Piping bag or Ziploc (for icing): I love these piping bags because they are smooth and easy to use.

    How to Make High Protein Gingerbread Cookies

    1. Preheat the oven to 325 degrees F and line your baking sheet with parchment paper.

    2. In a large mixing bowl, combine cashew butter, two tablespoons of water, and molasses (or agave syrup).

    3. Add the dry ingredients: protein powder, spices, and salt. Mix until the cookie dough is well combined.

    4. Adjust consistency with a tablespoon of protein powder or water as needed.

    5. Chill the dough in the freezer for 10–15 minutes.

    6. Roll the dough on a flat surface lined with a sheet of parchment paper to ¼ inch thick.

    7. Use gingerbread cookie cutters to cut cookies and place them on the parchment-lined cookie sheet.

    8. Bake for 12–15 minutes, then transfer to a cooling rack.

    9. If using icing, allow cookies to cool completely before decorating.

    10. If icing, warm the coconut butter (start with 10 seconds in the microwave) and see if it thin enough to pipe onto cookies.

    11. If not, warm the coconut oil (separately) and add to coconut butter as needed.

    12. Put the mixture in a piping bag (or Ziploc), cut off a tiny bit of the tip (corner of the Ziploc), and pipe the details onto the gingerbread men.

    13. Refrigerate 5 minutes to set, and enjoy!

    Ingredient Substitutions

    Replace rice protein powder with pea protein powder or blends using rice or pea protein. Avoid whey protein or whey blends, as these have a completely different texture while baking.

    Maple syrup can substitute molasses for a different flavor. If you choose a granulated sweetener like sugar or erythritol, or a powdered sweetener like stevia or monk fruit powder, you may need to add more water to get the right cookie dough consistency.

    For a nut-free version, swap cashew butter half as much butter, and add more rice protein to achieve a cookie dough consistency that is workable.

    For an alternate icing, use confectioner's erythritol with water. start with ¼ cup erythritol and ½ teaspoon water and adjust as needed.

    Recipe Variations

    Add mini chocolate chips for a fun twist.

    Add a teaspoon of vanilla extract for a flavor boost.

    Storage Info

    Store cookies in the refrigerator in an airtight container for up to five days. Freeze for longer storage. 

    FAQ

    Can I use whey protein?

    No, this recipe works only with rice or pea protein powder (or plant-based protein powder blends using pea or rice protein).

    Can I skip chilling the dough?

    No, chilling makes the dough easier to roll and prevents excess dough from sticking.

    Can I use almond milk in place of water?

    Yes, almond milk can replace water for added flavor.

    Can I use vegan protein powder?

    Yes, plant-based protein powders like pea or rice are called for in this recipe.

    What if my cookie dough crumbles?

    Add more water or cashew butter to moisten the dough.

    Can I skip the icing?

    Yes, these cookies are delicious plain.

    Do I need an oven thermometer?

    For best results, yes, use an oven thermometer. Otherwise you may find that the cookies need more or less time in the oven, and risk having burnt edges if your oven gets to hot.

    Are these cookies gluten-free?

    Yes, these cookies are naturally gluten free. We don't need any gluten free flours (like almond flour, coconut flour, or gluten-free baking flour) because the rice protein takes that role in these cookies.

    Happy holidays! Enjoy your vegan protein gingerbread cookies as a healthy snack or as festive holiday cookies.

    Recipe

    4 iced gingerbread protein cookies on a grey background

    Gingerbread Protein Cookies (Vegan)

    Andréa Marchese
    Crisp and delicious Gingerbread Protein Cookies that are high-protein, gluten-free, and vegan. A perfect holiday treat! Makes 12 cookies.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 15 minutes mins
    Total Time 45 minutes mins
    Servings 12 cookies

    Equipment

    • oven thermometer for best results
    • kitchen scale for best results
    • large mixing bowl
    • disposable kitchen gloves optional
    • Rolling Pin
    • gingerbread man cookie cutter
    • parchment paper
    • cookie sheet
    • cooling rack
    • piping bag or Ziploc bag, for icing

    Ingredients

    Cookie dough:

    • ⅓ cup raw cashew butter
    • 2-3 tablespoons water
    • 1 tablespoon molasses
    • ⅓ cup vanilla rice protein powder
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • ¾ teaspoon ground allspice
    • ½ teaspoon ground cloves
    • ⅛ teaspoon salt

     

    Icing (optional, not included in macros):

    • 2 tablespoons coconut butter warmed
    • up to 2 teaspoons coconut oil warmed

    Instructions
     

    • Preheat oven to 325F (163C).
    • Mix cashew butter, 2 tablespoons of water, and molasses (or agave) until well combined.
    • 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.
    • 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 hands.) Cut into shapes using cookie cutters, and transfer cookies to a parchment lined cookie sheet.
    • Bake for 12-15 minutes.
    • If icing the cookies, be sure to let them cool completely before icing.
    • 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.
    • Use a piping bag (or a ziplock with the corner cut out), decorate your cookies!
    • Place iced cookies in the freezer for 5 minutes to set the icing.
    • Enjoy!

    Notes

    Ingredient Substitutions
    Replace rice protein powder with pea protein powder or blends using rice or pea protein. Avoid whey protein or whey blends, as these have a completely different texture while baking.
    Maple syrup can substitute molasses for a different flavor. If you choose a granulated sweetener like sugar or erythritol, or a powdered sweetener like stevia or monk fruit powder, you may need to add more water to get the right cookie dough consistency.
    For a nut-free version, swap cashew butter half as much butter, and add more rice protein to achieve a cookie dough consistency that is workable.
    For an alternate icing, use confectioner's erythritol with water. start with ¼ cup erythritol and ½ teaspoon water and adjust as needed.
    Recipe Variations
    Add mini chocolate chips for a fun twist.
    Add a teaspoon of vanilla extract for a flavor boost.
    Storage Info
    Store cookies in the refrigerator in an airtight container for up to five days. Freeze for longer storage. 

    Nutrition

    Serving: 1cookie | Calories: 61kcal | Carbohydrates: 3.5g | Protein: 3.5g | Fat: 3.5g | Fiber: 0.5g | Sugar: 2g | Net Carbohydrates: 3g
    Tried this recipe?Please consider leaving a review!

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    Comments

    1. Andréa says

      October 28, 2016 at 12:40 am

      Hi Candace,
      For that protein powder, 1/3 cup = 37g. Sorry about that; for the newer recipes I always include grams.
      Enjoy!
      Andréa

    2. candace says

      October 27, 2016 at 11:36 pm

      Do you now how many grams 1/3cup of the protein powder is? I'm buying single serve packets and want to make sure I get enough but not too many (tight budget). Thanks!

    3. Andréa says

      December 21, 2015 at 10:32 pm

      Hi Ericka,
      Thanks for writing in! How thinly did you roll them? If they are thick enough and allowed to fully cool, I don't think you should have that problem with this recipe. But generally, using an egg would hold cookies together better. If you want to add an egg or egg white here, I'd leave out the 2-3T water.
      Hope that helps!
      Andréa

    4. Ericka says

      December 21, 2015 at 12:23 pm

      These had a great gingerbread taste but they were soft, fragile fellas. ;-) Did I do something wrong or is there something I could do to firm them up?

    5. Andréa says

      June 19, 2014 at 4:24 pm

      Hi Mii,
      Whey wouldn't work well with these cookies. In order to avoid the rubbery baked whey texture, a recipe needs to have sufficient wet ingredients and/or carbs to balance it out. I have a couple of whey cookie recipes: Banana Peanut Butter Protein Cookies, Raspberry Coconut Protein Cookies. You might try working with the Banana Peanut Butter recipe, trading banana for applesauce, pb for cashew butter, and adding in the spices. Hope that helps!
      Andréa

    6. Mii says

      June 19, 2014 at 4:15 pm

      Hi Andrea!
      I loved the fudge version of this recipe. So delicious! But I'm stuck with the protein powder. I currently only have whey.. Is there any substitutions that would work? Do you know any estimated measurements? Thanks so much! ^_^

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    andrea at the gym holding cupcakes

    Hi, I'm Andréa! I’ve been baking with protein powder since 2013, and I can give you all the top tips for creating delicious high protein snacks, desserts, and more.

    More about me →

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