Preparation time: 15 minutes
Cooking time: 10 minutes
Yield: Makes 12 cookies / 6 g of protein per cookie
INGREDIENTS
IDry ingredients:
250 ml (1 cup) of unbleached all-purpose flour
125 ml (1/2 cup) of Zenit organic vanilla plant protein
5 ml (1 tsp) of baking powder
2.5 ml (1/2 tsp) of baking soda
5 ml (1 tsp) of cinnamon
5 ml (1 tsp) of ground ginger
1.25 ml (1/4 tsp) of ground nutmeg
1 pinch of ground cloves
Wet ingredients:
1 egg
125 ml (1/2 cup) of molasses
60 ml (1/4 cup) of coconut oil or softened butter
60 ml (1/4 cup) of water
METHOD
Place the rack in the center of the oven. Preheat the oven to 180 °C (350 °F). Line a cookie sheet with parchment paper.
In a bowl, combine the dry ingredients. In another bowl, combine the wet ingredients. Add to the dry ingredients and mix gently until the mixture is moist. Divide the dough into 12 balls on the baking sheet and flatten them slightly with a fork.
Sprinkle with a little cane sugar if desired.
Bake for 10 to 12 minutes. Let cool!
''This gingerbread cookie recipe isn’t too sweet, which will appeal to all the athletes in the household who want to reduce their sugar intake during the holiday season''.
