This Protein Gingerbread Cookie recipe has been made to help those looking for a substitute to the traditional Gingerbread recipe.
It’s lower sugar, lower carbohydrate and higher in protein to give you a healthier option for your Christmas treats this year! 🎄🎅
1 ½ cups almond flour
2 Scoops Tasteless Protein
1/4 cup coconut flour
1 cup monk fruit sweetener
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 teaspoon ground nutmeg
1/4 teaspoon fine sea salt
1/2 teaspoon Bicarb soda
1/2 teaspoon xanthan gum (you can leave out if preferred but it adds that chewy texture)
3/4 cup soft butter
1 tablespoon molasses
Your milk of choice (only as needed if dough seems too dry)
For icing (optional and we opted not to)
1/2 cup powdered monk fruit sweetener
1 1/2 tablespoons cream or coconut cream mixed together
Mix all dry ingredients together in a bowl.
In a different large bowl, cream together the butter and the monk fruit sweetener.
Add the molasses to the creamed butter and monk fruit sweetener.
To the bowl with the creamed butter, monk fruit sweetener and molasses add the dry ingredients and mix until it is all well combined.
Form the dough into a ball and refrigerate it for at least 30 minutes.
When you are ready to cut your gingerbread shapes place the dough in between two sheets of greaseproof paper and roll the dough out to 1 cm thick.
Cut out your cookies using the cutter of your choice and place on your lined baking tray.
Put tray into the freezer for 10 minutes with the cookies on it and then straight into a pre-heated 160 degree C oven for 12 – 14 minutes.
Allow to cool on tray for half an hour and then remove to a wire cooling rack.
When totally cool decorate the cookies as desired.