Gingerbread Protein Cookies
𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒:
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2T Allulose
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4T Brown Sweetener
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1/2t Salt
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1 Egg
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1t Vanilla
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1 Scoop (30g) ProtoLyte® 100% Whey Isolate Snickerdoodle
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6T (54g) Coconut Flour
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2T (12g) Lupin Flour
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4T (56g) Sweet Cream Butter
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4T (64g) Almond Butter
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2t Maple Syrup
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3t Gingerbread Spice Mix
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1/2t Baking Soda
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1/2t Guar Gum
𝐄𝐗𝐄𝐂𝐔𝐓𝐈𝐎𝐍:
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Heat oven to 350.
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Soften butter and almond butter together in a bowl. (Microwave 10-15 seconds on 30% power until you can easily combine the two, but without the butter melting)
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Add sweeteners, salt, maple syrup, spices, and guar gum - mix together.
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Whisk the egg, then add into the mixture. Add vanilla, combine.
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In a separate bowl, combine flours and protein powder. Sift this mixture into the wet ingredients. Stir with spatula until just combined.
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Turn out onto wax/parchment paper. Cover with another sheet. Roll out dough - then refrigerate for 30 minutes.
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Remove from refrigerator and cut out shapes, transfer them to a sheet lined with parchment paper. Bake for about 5 minutes, then reduce heat to 300 for another 15 minutes. (Time will depend on thickness of dough and oven. Keep an eye on the edges!
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Remove to rack to cool.
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Frost/glaze however you see fit. Admire - then enjoy!