Description
Gingerbread Protein Cookies are soft, chewy holiday-inspired cookies infused with warm spices and molasses, boosted with protein powder for a nutritious twist. They make a festive, healthier snack or treat while still delivering the nostalgic flavor of classic gingerbread.
Ingredients
- 1 cup vanilla or unflavored protein powder
- 1 cup almond flour or oat flour
- 1/2 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- Pinch of salt
- 1/2 cup nut butter (almond or cashew)
- 2 tbsp molasses
- 1/4 cup maple syrup or coconut sugar
- 1 tsp vanilla extract
- 1–2 tbsp plant-based milk (if needed)
- Optional: chopped nuts, chocolate chips, or icing drizzle
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix protein powder, almond flour, baking soda, ginger, cinnamon, cloves, and salt.
- In another bowl, whisk nut butter, molasses, maple syrup, and vanilla until smooth.
- Combine wet and dry ingredients to form a soft dough. Add plant milk if needed for consistency.
- Scoop or roll dough into balls, place on baking sheet, and flatten slightly.
- Bake 8–10 minutes until set but still soft in the center.
- Cool on pan for 5 minutes, then transfer to a wire rack.
- Enjoy plain or drizzle with icing/melted chocolate if desired.
Notes
- For a vegan version, use plant-based protein and vegan-friendly sweeteners.
- For nut-free cookies, use sunflower seed butter.
- Chilling the dough may help if you want to roll and cut shapes.
- Do not overbake; they firm up as they cool.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5g
- Sodium: 65mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
