Protein Gingerbread Cookies
Ingredients
For the Cookies
- 1/4 cup vanilla protein powder
- 1 cup oat flour
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp baking soda
- 1/4 cup granulated sugar
- 2 tbsp molasses
- 4 tbsp butter room temperature
- 1 tsp vanilla extract
- 1 tbsp milk dairy or non-dairy work
For the Frosting
- 1 cup Greek yogurt
- 1 tsp vanilla extract
- 1/2 cup powdered sugar
Instructions
Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the protein powder, oat flour, cinnamon, ground ginger, nutmeg, and baking soda. Mix well and set aside.
- In another bowl, cream together the sugar, molasses, and room temperature butter until light and fluffy. Add in the vanilla extract and milk, mixing until well combined.
- Gradually add the dry ingredients into the wet mixture, stirring until a dough forms. If the dough is too dry, add a bit more milk.
- Roll the dough out between two sheets of parchment paper to about 1/4 inch thick. Use cookie cutters to cut out desired shapes and carefully transfer them to the prepared baking sheet.
- Bake for 8-10 minutes or until the edges are slightly firm. Remove from the oven and let the cookies cool completely on a wire rack before frosting.
Frosting:
- In a mixing bowl, combine the plain Greek yogurt, vanilla extract, and powdered sugar. Mix until smooth and creamy.
- Divide the frosting into separate bowls if using food coloring. Add food coloring of your choice to achieve desired colors for decorating the cookies.
- Once the cookies have cooled, decorate them with the frosting using piping bags or small spatulas. Allow the frosting to set before serving.
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