Gingerbread Protein Cookies

45 min read
Gingerbread Protein CookiesGingerbread Protein Cookies
Nutrition per serving
240
Calories
25g
Protein
25g
Carbs
9%
7g
Fats
9%
7g
Fiber
25%

Ingredients

  • For the cookies: 3 scoops Chai Ka'Chava
  • 1 1/3 cups flour
  • 1/3 cup plant-based butter
  • 1/3 cup sugar
  • 1/4 cup molasses
  • 2 flax meal eggs (2 tbsp flax meal + 4 tbsp water)
  • 1 tsp vanilla
  • 3/4 tsp baking soda
  • 1 1/4 tsp ground ginger
  • 1 1/4 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp allspice (optional)
  • 1/4 tsp cardamom
  • Pinch of salt
  • 2 tbsp non-dairy milk, if needed
  • For the icing: 1 cup powdered sugar
  • 1 tbsp non-dairy milk or water
  • 1/4 tsp vanilla extract
  • For decorating: sprinkles and candy of choice

How to Make

  1. Using an electric mixer, combine butter and sugar in a bowl. Add Ka’chava and the rest of the ingredients to the mixing bowl and continue mixing on low speed until cookie dough texture is achieved. Add milk if needed.
  2. Cover dough with plastic and let it refrigerate for 30 minutes.
  3. Preheat oven to 350F
  4. Flour surface and a rolling pin and roll out half of the dough until about ¼ inch thick.
  5. Cut into gingerbread folk or shapes of choice. If dough is too sticky, dip cookie cutters in flour. Continue rolling the rest of the dough and adding flour as needed.
  6. Place cookies on a lined baking sheet and bake at 350F for 10-12 minutes.
  7. While cookies are baking, mix icing ingredients in a mixing bowl until icing consistency is achieved.
  8. Let cookies cool before decorating.
  9. Enjoy!
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