Protein Gingerbread Men

Sweets

Kelton Maloy · ★★★★★

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PREP 15 min · COOK 12 min · SERVES 20

20 SERV

EASY

15 min

12 min

Ingredients

1 1/2 cups almond flour

1/2 cup vanilla protein powder (plant-based or whey)

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon salt

1/4 cup unsweetened applesauce

1/4 cup molasses

1/4 cup almond butter (or any nut/seed butter of your choice)

1/4 cup coconut oil (melted) [reduce to about 3/4 of this amount; make up the difference with unsweetened applesauce or plain Greek yogurt]

1 teaspoon vanilla extract

1/4 cup granulated sweetener of choice (such as erythritol, granulated sugar, coconut sugar)

Method

Preheat Oven: Preheat your oven to 350°F. Line a baking sheet with parchment paper or use a non-stick baking mat.

Combine Dry Ingredients: In a mixing bowl, whisk together the almond flour, protein powder, baking soda, cinnamon, ginger, cloves, and salt. Set aside.

Mix Wet Ingredients: In another bowl, mix together the applesauce, molasses, almond butter, melted coconut oil, vanilla extract, and your choice of granulated sweetener until well combined.

Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and stir until a thick dough forms. If the dough seems too sticky, you can add a bit more almond flour.

Form Cookie Dough Balls: Roll the dough into 1-inch balls and place them on the prepared baking sheet. Flatten each ball slightly with the palm of your hand or the bottom of a glass.

Bake: Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake to maintain a soft texture.

Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy: Once cooled, these protein molasses cookies are ready to be enjoyed as a nutritious snack or post-workout treat!