Ginger Protein Cookies

Looking for the perfect healthy cookie that even your children will love? Look no further, these cookies are melt in your mouth deliciousness! My friends 5yr old kept wanting more!

Ginger Protein Cookies

Ingredients:

• 1½ cups oat flour (finely ground oats)
• ¾ cup LeanFit CompleteGreens protein powder (about 3 scoops)
• 1 tsp baking soda
• 2 tsp. ground ginger
• ½ tsp. cinnamon
• ½ tsp. allspice
• ½ tsp. pink Himalayan salt
• ½ cup coconut oil, melted
• ¼ cup un-sulphured molasses
• ⅔ cup coconut sugar
• 1 large egg, room temperature
• 1 Tbsp. fresh ginger, peeled and grated
• Granulated sugar for rolling

Method:

1. Preheat oven to 325ºF. Line cookie sheet with parchment paper; set aside.

2. In large bowl sift together flour, protein powder, baking soda, ground ginger, cinnamon, allspice and salt; set aside.

3. In medium bowl mix together coconut oil, molasses and coconut sugar with hand mixer until smooth. Whisk in egg and beat until fluffy (make sure egg is at room temperature or your coconut oil will clump). Fold in grated ginger.

4. Mix wet ingredients into dry ingredients until well combined.

5. Using small cookie scoop or tablespoon portion cookie dough and roll into balls with your hands, roll in sugar and place onto parchment paper spacing about 1½ inches apart from each other, gently press dough down with your hands or the bottom of a cup.

6. Bake in preheated oven for 6-8 minutes. Let cool slightly on pan before removing to cool further on wire rack.

7. Yield 30.


Gingerbread

A healthier take on gingerbread. I had gotten some small cookie cutters and needed to put them to use! The only problem with smaller cookies is they are harder to decorate! Time consuming but well worth all the cookies you get out of it. Sending most of them to friends and family and also some for Santa too 🎅

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Here is the recipe:

Gingerbread Cookies

Ingredients

Cookies:

•3 Cups whole wheat flour, plus extra to flour surface
•2 tsp ground cinnamon
•2 tsp ground ginger
•½ tsp ground cloves
•¼ tsp pink Himalayan salt
•½ tsp baking soda
•¼ tsp baking powder
•½ Cup blackstrap molasses or regular for less spicy
•½ Cup extra virgin coconut oil, melted
•½ Cup coconut palm sugar
•1 large egg
•2 Tbsp water

Lemon Icing:

•½ Cup powdered sugar
•1 Tbsp fresh squeezed lemon juice

Method:

1. In a large bowl combine the flour, cinnamon, ginger, cloves, salt, baking soda & baking powder and whisk together until combined.

2. In a small bowl, combine the molasses and melted coconut oil with hand mixer until well incorporated. Add the coconut sugar, egg and water and mix until well blended together.

3. Pour the molasses mixture into your dry ingredients and blend together until just combined, if it seems crumbly keep mixing or add 1tsp at a time more water. Divide dough to form 2 balls with your hands once combined. Flatten the 2 balls into 1 inch thick discs and place in fridge for at least an hour.

4. Preheat oven to 350ºF. Line 2 baking sheets with parchment paper and set aside. Pull dough out of fridge and let sit for about 30-60min at room temp as it may be a little hard to roll. Lightly flour your working surface and roll your discs until they are about ¼ inch thick.

5. Cut out cookie shapes with desired cookie cutters (I used small cutters and a large gingerbread man cutter).  Place your cut cookies onto parchment sheet spacing about ½ inch apart as they don’t expand much. Combine leftover dough scraps and form ball and roll again. Repeat with other dough.

6. Bake in preheated oven for 8-10 minutes (8 minutes they should be done – 10 minutes a little crispier). Remove from pans and place on racks to cool.

7. Let cookies cool completely before icing. To prepare the icing combine the powdered sugar and lemon juice in a small bowl and whisk together until smooth. Place in a small piping bag or Ziploc bag with corner cut and pipe cookies as desired, adding sprinkles, powdered sugar, any decorations desired. The icing hardens quickly so add sprinkles as soon as you pipe icing. Keep stored in airtight container. Wait at least 1-2 hours after icing before stacking cookies.

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Enjoy!

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