Protein Gingerbread Cookie
Protein Gingerbread Cookies
It’s not the holiday season without some cookies! I’m a big fan of gingerbread cookies so I wanted to make a version with some extra protein, because bulking season! These have all the flavors you’re used to, just with a bit of a boost.
2 cups whole wheat flour
1 tbsp ginger
½ tsp baking soda
½ cup coconut sugar
3 scoops BPN cinnamon roll protein powder
Pinch of salt
½ tsp nutmeg
½ tsp ground cloves
½ cup butter, melted
1 tsp vanilla
½ cup molasses (blackstrap)
Preheat oven to 350º F.
In a large mixing bowl stir together dry ingredients.
In a separate mixing bowl whisk together egg, butter, vanilla, and molasses. Add to dry ingredient mixture.
Mix until well combined forming a consistent batter. If it’s too dry and not coming together you can add another splash of molasses.
Refrigerate for at least 20 minutes, until chilled.
Turn dough out onto a large piece of parchment paper. I prefer this to a floured surface because it keeps the color and texture of the cookies intact. Roll out dough so that its about ¼ inch thick.
Use a cookie cutter to cut cookies into gingerbread man shapes (or whatever else you want).
Place onto a cookie sheet lined with parchment paper. Bake until golden brown, about 15-18 minutes. They’ll still be a bit soft, but will harden as they cool.
Transfer to a wire rack and let cool until you’re ready to eat them.
Macros are per cookie if made into 20 cookies
Calories 153, Carbs 20 grams, Protein 6 grams, Fat 6 grams