Gingerbread Protein Cookies (Vegan)
Crisp and delicious Gingerbread Protein Cookies that are high-protein, gluten-free, and vegan. A perfect holiday treat!
Servings: 12 cookies
Calories: 61kcal
Equipment
- oven thermometer for best results
- kitchen scale for best results
- large mixing bowl
- disposable kitchen gloves optional
- Rolling Pin
- 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
- 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.⅓ cup raw cashew butter, 2-3 tablespoons water, 1 tablespoon molasses
- 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.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
- 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.2 tablespoons coconut butter, 2 teaspoons coconut oil
- 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 pea blends). 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 mok fruit, 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 confectioners erythritol with water. start with ¼ cup erythritol and ½ teaspoon water and adjust as needed.
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
