• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
proteincakery.com
  • Recipes
  • Shop
  • About
menu icon
go to homepage
  • Recipes
  • Shop
  • About
    • Amazon
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Shop
    • About
    • Amazon
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home > Blog > Protein Desserts > Protein Cookies

    Protein Gingerbread Cookies

    Updated: Dec 6, 2022 · Published: Dec 10, 2013 · By Andréa Marchese · This post may contain affiliate links · 9 Comments

    Jump to Recipe Print Recipe

    Crisp and delicious Gingerbread Protein Cookies that are high-protein, gluten-free, and vegan. A perfect holiday treat!

    4 iced gingerbread protein cookies on a grey background

    The cookie dough has a base of raw cashew butter and vanilla rice protein powder. I chose the raw cashew butter because of the mild taste. Other nut butters would yield cookies with a similar texture, but their flavor might compete with the spices. Raw cashews have a subtle flavor, and so raw cashew butter is a great choice for more traditional tasting gingerbread cookies. The spices really take over the flavor, and the cookies are delicious!

    To get the crispy texture we’re looking for, be sure to use a plant-based protein powder like rice or pea. Whey powder would give more of a cake-like texture, so I wouldn’t recommend it for these cookies.

    Oh, and did I mention these are gluten-free and vegan? Yep. Like my peanut butter protein cookies.

    If you like this recipe, check out my Gingerbread Protein Fudge. ;)

    4 iced gingerbread protein cookies on a grey background

    Gingerbread Protein Cookies

    Crisp and delicious Gingerbread Protein Cookies that are high-protein, gluten-free, and vegan. A perfect holiday treat! Makes 12 cookies.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Total Time: 45 minutes
    Servings: 12 cookies
    Calories: 61kcal
    Author: Andréa Marchese

    Ingredients

    Cookie dough:

    • ⅓ cup raw cashew butter
    • 2-3 tablespoons filtered water
    • 1 tablespoon molasses or raw agave
    • ⅓ cup natural 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 raw coconut butter warmed
      • up to 2 teaspoons raw 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 hand.) Cut into shapes using cookie cutters, and transfer cookies to a parchment lined cookie sheet or (unlined) dehydrator tray.
      • 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 a few minutes to set the icing.
      • Enjoy!

      Notes

      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

      Serving: 1cookie | Calories: 61kcal | Carbohydrates: 3.5g | Protein: 3.5g | Fat: 3.5g | Fiber: 0.5g | Sugar: 2g | Net Carbohydrates: 3g
      Tried this recipe?Mention and tag us! @proteincakery

      More Protein Cookie Recipes

      • Gingerbread Whoopie Pies
      • Vegan Protein Cookies
      • Hemp Protein Cookies (No Bake)
      • Chocolate Chip Pillow Cookies

      Reader Interactions

      Comments

      1. Andréa

        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

        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

        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

        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

        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

        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! ^_^

      Leave a Reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Primary Sidebar

      andrea at the gym holding cupcakes

      Hi, I'm Andréa! I love baking, coffee, and leg day. Baking with protein powder has helped me develop healthy habits and overcome disordered eating, and I love sharing the recipes I've created.

      More about me →

      Latest Posts

      • The Best Protein Powders for Baking (Complete Guide with Recipes)
      • Chocolate Chip Protein Cookies (Soft, with Almond Flour)
      • Protein Hot Chocolate (Healthy Mix Recipe)
      • Vegan Protein Cookies

      Footer

      ↑ back to top

      Contact: andrea{at}proteincakery{dot}com

      Copyright © 2023 proteincakery.com