per 1 serving size (Recipe makes 6 servings)
Amount Per Serving
Calories from Fat 76
% Daily Values*
Total Fat 8.40
Saturated Fat 1.80
Polyunsaturated Fat 0.03
Monounsaturated Fat 0.01
Total Carbohydrate 8.49
Dietary Fiber 1.09
Vitamin A 0.00%
Vitamin C 0.54%
* Nutritional Values are estimated and may vary
Crisp and full of flavor, these gingerbread protein cookies are sure to be a holiday favorite!
Makes 24 small cookies or 12 large cookies (6 servings)
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
Â¾ teaspoon ground allspice
Â½ teaspoon ground cloves
â…› teaspoon salt
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 Â¼ 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.
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.