Name: Almond flour gingerbread protein cookies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/3 cup vanilla whey protein powder; 1/3 cup almond flour; 1 large egg white; 1 1/2 tbsp molasses; 1 tsp unsalted butter, softened; 1 1/2 tsp ground ginger; 1/4 tsp ground cinnamon; 1/4 tsp ground cloves; 1/4 tsp salt; 1/2 tsp baking powder; 2 tbsp water

Nutrition

Per serving

467 calories

Protein: 47g; 40% of calories
Carbs: 20g; 17% of calories
Fat: 22g; 43% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 350°F and line a half-sheet pan with parchment paper. In a large bowl, whisk the protein powder, almond flour, ginger, cinnamon, cloves, salt, and baking powder until well combined.
Add the softened butter, molasses, and egg white to the bowl. Stir together, adding the water one tablespoon at a time, until a thick dough forms that holds together when squeezed and can be rolled without cracking.
Divide the dough into 6 equal portions of about 2 tablespoons each. Roll them into balls with damp hands and place them on the prepared pan. Flatten each ball to about 1/2 inch thick. Bake for 9 to 11 minutes until the edges are set and the centers look slightly soft and puffy. Done when edges are set and centers are puffy.
Remove the pan from the oven and let the cookies rest for 15 minutes. They will firm up as they cool on the pan before serving.

Nutrition

Ingredients

Instructions

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