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Paleo Friendly Soft Gingerbread Protein Cookies

Prep Time45 minutes
Cook Time10 minutes
Total Time55 minutes
Servings: 19
Calories: 122kcal

Ingredients

  • 1 1/2 cups almond flour
  • 2/3 cup tapioca flour
  • 1 1/2 scoops Cellucor Cinnamon Swirl Whey Protein (use vanilla grass fed whey + extra 1/4 cinnamon for paleo)
  • 1/3 cup coconut sugar
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp baking soda
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1/4 cup coconut oil, melted
  • 1 egg
  • 3 tbsp pure blackstrap molasses
  • 1 tbsp fresh grated ginger
  • 1 tsp vanilla extract
  • Additional granulated sugar for rolling (I used Monkfruit sweetener for this part , use coconut sugar for paleo)

Instructions

  • Pre-heat oven to 350 degrees. Line a baking sheet with SILPAT or parchment paper.
  • Mix dry ingredients, then add wet ingredients and mix until well combined. Refrigerate dough for at least 30 minutes.
  • With the help of a small cookie scoop (dough will be sticky), roll dough into approximately 1 inch balls. Roll dough balls in granulated sugar until evenly coated, then place on baking sheet.
  • Bake at 350 degrees for 10 minutes. The cookies will feel slightly underdone. Cool the cookies on the baking sheet to help firm them up or remove them to a cooling rack for extra soft cookies.

Nutrition

Calories: 122kcal | Carbohydrates: 10g | Protein: 4g | Fat: 8g | Cholesterol: 13mg | Sodium: 53mg | Fiber: 1g | Sugar: 7g