GINGERBREAD PROTEIN COOKIES
The winter holidays are quickly approaching, and with them we look forward family time, joy, presents, and decadent desserts. Before we know, January comes, and we realise that we are 4 pounds heavier.
It is difficult to say no to desserts, and they contain an incredible quantity of sugar, which can negatively impact our health and weight. On the other hand, I think is not realistic to deprive ourselves of the pleasure to share food with our dearest.
This is why I have been working at healthier options that you can enjoy as part of a healthy diet. This is one of 3 recipes that I want to share with you this Xmas.
Serve: 12 cookies
Time: 15 minutes
– 1 1/4 cup almond flour
-1/2 cup whey vanilla protein powder
-3 tbsp coconut sugar
-1 tsp baking powder
-1 tsp cinnamon powder
-1/4 tsp nutmeg powder
-2 tbsp molasses
-1 tbsp maple syrup
-1/4 cup tapioca flour (or any type of flour)
1.Preheat oven to 190ºC and line a baking sheet with parchment paper.
2.Combine almond flour, protein powder, coconut sugar, baking powder, cinnamon and nutmeg in a bowl. In a separate bowl, whisk together the molasses, syrup and egg.
3.Add wet ingredients to the dry ingredients and mix until a dough forms.
4.Generously dust a flat surface, a rolling pin and cookie cutter with tapioca flour. Roll out the dough and cut out shapes.
5.Bake for 8 to 10 min. Let cool completely before serving.
NOTES: If you don’t have a cookie cutter, use the rim of a mason jar to cut out circles. Or roll into balls and press down flat with the palm of your hand.