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Gingerbread Protein Cookies

Makes 12 Servings

Macros: 118 cal, Fat 6g, Carbs 11g, Fibre 2g, Protein 6g


1 1/4 cups Almond Flour

1/2 cup Vanilla Protein Powder

3 tbsps Coconut Sugar

1 tsp Baking Powder

1 tsp Cinnamon

1/4 tsp Nutmeg

2 tbsps Fancy Molasses

1 tbsp Maple Syrup

1 Egg

1/4 cup Tapioca Flour (or any type of flour, for dusting)


Preheat oven to 375ºF (191ºC) and line a baking sheet with parchment paper.

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.

Add wet ingredients to the dry ingredients and mix until a dough forms.

Generously dust a flat surface, a rolling pin and cookie cutter with tapioca flour. Roll out the dough and cut out shapes.

Bake for 8 to 10 min. Let cool completely before serving. Enjoy!

No 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.

Protein Powder: This recipe was developed and tested using a whey-based protein powder. If using a different type of protein, results may vary.

Serving Size: One serving is equal to one cookie.

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