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Gingerbread Protein Cookies

Gingerbread Protein Cookies

  • @tativegancooking
  • Сooking time

    45 min
  • Tags

    Chai Ka'Chava


  • 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


  • 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.
  • Cover dough with plastic and let it refrigerate for 30 minutes.
  • Preheat oven to 350F
  • Flour surface and a rolling pin and roll out half of the dough until about ¼ inch thick.
  • 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.
  • Place cookies on a lined baking sheet and bake at 350F for 10-12 minutes.
  • While cookies are baking, mix icing ingredients in a mixing bowl until icing consistency is achieved.
  • Let cookies cool before decorating.
  • Enjoy!
ka’Chava is made with over

85+ superfoods, nutrients

See All Ingredients

Made With Chai

The rich, full-bodied flavors of cinnamon, nutmeg, and cardamon make our chai Superblend a comfortably delicious escape. You’ll want to enjoy it just for the flavor alone—the whole-body-and-mind health benefits are just a nice to have.