Gingerbread Protein Cookies

𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒:

  • 2T Allulose

  • 4T Brown Sweetener

  • 1/2t Salt

  • 1 Egg

  • 1t Vanilla

  • 1 Scoop (30g) ProtoLyte® 100% Whey Isolate Snickerdoodle 

  • 6T (54g) Coconut Flour

  • 2T (12g) Lupin Flour

  • 4T (56g) Sweet Cream Butter

  • 4T (64g) Almond Butter 

  • 2t Maple Syrup

  • 3t Gingerbread Spice Mix 

  • 1/2t Baking Soda

  • 1/2t Guar Gum

𝐄𝐗𝐄𝐂𝐔𝐓𝐈𝐎𝐍:

  1. Heat oven to 350.

  2. 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)

  3. Add sweeteners, salt, maple syrup, spices, and guar gum - mix together.

  4. Whisk the egg, then add into the mixture. Add vanilla, combine.

  5. In a separate bowl, combine flours and protein powder. Sift this mixture into the wet ingredients. Stir with spatula until just combined.

  6. Turn out onto wax/parchment paper. Cover with another sheet. Roll out dough - then refrigerate for 30 minutes.

  7. 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!

  8. Remove to rack to cool. 

  9. Frost/glaze however you see fit. Admire - then enjoy!

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