The holiday season is coming which means all the treats are coming too. You are going to want to cave in and eat some treats from grandma. But if you are looking to stay on track, but are craving the holiday treats, check out this protein gingerbread cookie recipe! This is a simple and great tasting recipe that will help you stay on track this holiday season!
1 Cup Of Oat Flour (Grind 1 1/4 Cup Oats Into Flour)
2/3 Cups Of APS Isomorph Vanilla Ice Cream Protein Powder
1 Teaspoon Of Baking Soda
2 Teaspoons Of Cinnamon
1 Teaspoon Of Ground Ginger
1/3 Cup Of Granulated Stevia or Erythritol
1/4 Cup Of Coconut Oil, Melted
3 Tablespoons Of Molasses
Melt the coconut oil and allow to cool slightly. In a small bowl, whisk one egg and the molasses together and slowly whisk in the coconut oil. Make sure it's cool enough so you don't scramble the egg. Combine all the dry ingredients in a large bowl. Next, add the wet ingredients into the bowl and using a spatula, blend well until a firm dough. Using a small melon baller or your hands, create 18 balls of dough and place on a baking sheet lined with parchment paper. Option to roll each ball in granulated erythritol before placing on the baking sheet.
Preheat the oven to 325 degrees. Bake in the oven for 9-10 minutes or until bottoms are well browned and crispy looking. Allow to cool on a wire rack.