Gingerbread Protein Warrior Cookies

  • U Serves 6 People
  • P Prep: 00:30
  • P Cook: 00:15
Gingerbread Protein Warrior Cookies

Nutritional Facts

per 1 serving size (Recipe makes 6 servings)


Amount Per Serving


Calories 127

Calories from Fat 76


% Daily Values*


Total Fat 8.40

12.92%


Saturated Fat 1.80

9.00%


Polyunsaturated Fat 0.03


Monounsaturated Fat 0.01


Cholesterol 0.00

0.00%


Sodium 70.10

2.92%


Potassium 59.25


Total Carbohydrate 8.49

2.83%


Dietary Fiber 1.09

4.36%


Sugars 2.32


Protein 7.09


Vitamin A 0.00%

Vitamin C 0.54%


Calcium 1.42%

Iron 2.08%


* Nutritional Values are estimated and may vary

³ Description

Crisp and full of flavor, these gingerbread protein cookies are sure to be a holiday favorite!

² Ingredients

  •  2.67 serving (serving = 2 tbsp) East Wind Cashew Butter Raw
  •  1 fl oz Water
  •  1 tablespoon Molasses
  •  1.8 serving (serving = 1 scoop) Sun Warrior Vanilla Protein Powder
  •  1 tsp Cinnamon
  •  1 tsp Ginger (Ground)
  •  3/4 tsp Allspice Ground
  •  1/2 tsp Cloves (Ground)
  •  0.125 tsp Sea Salt
   

q Directions

Makes 24 small cookies or 12 large cookies (6 servings)

Ingredients:
â…“ cup raw cashew butter
2-3 tablespoons filtered water
1 tablespoon molasses or raw agave
â…“ cup natural vanilla rice protein powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¾ teaspoon ground allspice
½ teaspoon ground cloves
â…› teaspoon salt

Instructions:
Preheat oven to 325F (163C).
Mix cashew butter, 2 tablespoons of water, and molasses (or agave) until well combined.
Add remaining ingredients, and mix well. If the dough is too sticky (sticks to your fingers), add 1 or 2 tablespoons more of protein powder. If the dough is too dry (and crumbles), add another tablespoon of filtered water.
Chill the dough in the freezer for 10-15 minutes before rolling it out on a piece of parchment to about ¼ inch thick. (If you don't have a rolling pin, press it out using the palm of your hand.) Cut into shapes using cookie cutters, and transfer cookies to a parchment lined cookie sheet or (unlined) dehydrator tray.
Bake for 12-15 minutes, or dehydrate at 105F for about 18 hours.
Ice with warmed coconut butter (optional, not included in macros). Place iced cookies in the freezer for a few minutes to set the icing.
Enjoy!

Notes:
A note about substitutions: In this recipe, you might try substituting vanilla pea protein powder for the vanilla rice protein powder. Using whey would give it a very different (probably undesirable) texture.

Recipe Provided by @proteincakery

U More Recipes By @proteincakery:

Protein Pretzels Sweet Potato Protein Cupcakes Chocolate Peanut Butter Protein Fudge Jalapeño Protein Corn Bread

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