These High Protein Gingerbread Whoopie Pies are soft and full of warm gingerbread spices, while the creamy filling adds just the right balance. Each bite of these gluten free gingerbread protein cookies feels indulgent but supports your healthy goals.
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Ingredients
Vanilla Whey Protein Concentrate
Vanilla whey protein concentrate gives the cookies their structure and provides the filling with extra creaminess. Please note: whey isolate does not bake well, and it is not recommended here.
Unsweetened Applesauce
Unsweetened applesauce keeps the cookies moist and adds natural sweetness without extra sugar.
Almond Flour
Almond flour adds a soft texture to the cookies and complements the spices perfectly. It also helps keep the recipe gluten free.
Baking Powder
Baking powder helps the cookies rise slightly for a soft, cake-like consistency.
Ground Cinnamon
Ground cinnamon provides a warm and sweet flavor that is essential to the gingerbread taste. I love this Vietnamese cinnamon for its bold flavor.
Ground Ginger
Ground ginger gives these cookies their signature spice and depth.
Ground Allspice
Ground allspice adds a subtle complexity that enhances the other spices.
Ground Cloves
Ground cloves bring a rich, aromatic flavor that completes the gingerbread spice blend.
Neufchâtel Cheese
Neufchâtel cheese (reduced fat cream cheese) creates a rich, creamy filling while keeping the calories lower than cream cheese.
Nonfat Greek Yogurt
Nonfat Greek yogurt lightens the filling and adds tanginess for balance.
Sprinkle of Stevia
A sprinkle of stevia powder can sweeten the filling without adding sugar.
Equipment Needed
Kitchen scale: I always recommend using a kitchen scale for the most accurate measurements and for the best results.
Oven thermometer: You'd be surprised how off-temperature ovens can be. Even new ovens. Even gas ovens. Once you bake with an oven thermometer, you'll never go back to baking without!
Mixing bowls: Use separate bowls for the cookies and filling to keep the process smooth. I like these mixing bowls because they are easy to clean and have a non-slip base.
Parchment paper: Lining a baking sheet with parchment paper keeps the cookies from sticking to the pan and makes cleanup easier.
Spoon or piping bag: Shapes the cookies and applies the filling neatly. I love these piping bags because they don't stick to themselves and are easy to use.
Baking sheet: I like this Airbake cookie sheet not only for air property, but because it is easy to slide the cookies and parchment right off.
Instructions
1. Preheat the oven: Set the oven to 325°F (163°C).
2. Prepare the filling: Mix all filling ingredients in a bowl and refrigerate to set while baking the cookies.
3. Combine the cookie ingredients: Mix all cookie ingredients in a large bowl until well combined.
4. Shape the cookies: Spoon the batter onto a parchment-lined baking sheet, forming eight circles.
5. Bake: Bake for 8–10 minutes, or until the cookies are firm but not overbaked.
6. Cool: Let cookies cool completely on the baking sheet.
7. Assemble: Turn over four cookies and pipe or spoon the filling onto the flat side. Top with the remaining cookies. And enjoy!
Ingredient Substitutions
- Use full-fat Greek yogurt for a richer filling.
- Skip the stevia if you prefer a less sweet filling.
Recipe Variations
- Add finely chopped candied ginger to the cookie batter for extra spice.
- Mix a dash of molasses into the cookie batter for a deeper gingerbread flavor.
Storage Info
Store these whoopie pies in an airtight container in the refrigerator for up to five days. Freeze extras (wrapped in plastic wrap and store in an airtight container) for up to one month. Thaw in the fridge before serving.
FAQ
No, this recipe only works with whey protein powder. Different types of protein powder bake very differently.
Yes, you can prepare the cookies and filling separately, then assemble them before serving.
Yes, freeze them wrapped in plastic wrap in an airtight container for up to one month.
Yes, cream cheese works, but it will increase the calorie count slightly.
Overbaking can cause whey cookies to become dry. Also, baking with whey isolate is not recommended because it can become dry and dense when baked. Whey concentrate has a much better baked consistency.
Use your favorite powdered sweetener in the filling. Monk fruit powder and confectioner's erythritol are also good options.
I don't recommend subbing another flour for the almond flour, as the texture of the cookie will change. Other flours would produce a more dry, dense cookie.
These High Protein Gingerbread Whoopie Pies are easy to make, delicious, and perfect for a protein-packed snack or dessert. Try this recipe for a spiced treat that fits your goals.
Happy Baking!
Recipe
Gingerbread Whoopie Pies
Ingredients
Cookies:
- 1 cup vanilla whey protein concentrate 90g
- ½ cup unsweetened applesauce 111g
- ¼ cup almond flour 28g
- 1 teaspoon baking powder 4g
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
Filling:
- Mixes best if ingredients are at room temperature
- ½ package Neufchâtel cheese (reduced fat cream cheese) 4oz or 112g
- 2 oz nonfat Greek yogurt ¼ cup or 57g
- ¼ cup vanilla whey protein concentrate 23g
- sprinkle stevia powder optional
Instructions
- Preheat oven to 325F (163C).
- Mix filling ingredients, and refrigerate to set while you bake the cookies.
- Mix all cookie ingredients until well combined.
- Spoon cookie batter onto a parchment-lined cookie sheet (as 8 cookies) and use your spoon to shape them into circles.
- Bake for 8-10 minutes, just until the cookies are firm. Be sure not to overbake!
- Let cookies cool.
- Turn over four cookies and pipe or spoon filling on top.
- Cover with the other cookies, and enjoy!
- Store extras in the refrigerator.
Notes
The macros per 1 cookie (of 8) without any filling: Prot: 8g, Carbs: 5g (1g fiber, 2g sugar), Fat: 3g, Cal: 80
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