Gingerbread Protein Cookies
45 min read
November 13, 2023
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
- 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!
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