These gingerbread cookies are not too sweet: they’ll appeal to all the athletes at home who want to cut back on sugar a little during the holiday season.
At a glance
- Preparation: 15 minutes
- Baking: 10 to 12 minutes
- Servings: 12 cookies
- Protein: 5 g per cookie
- Nutritional value: approximately 19 g of carbohydrates, 5 g of fat, and less than 1 g of fiber per cookie (basic version, approximate values)
Ingredients
Dry ingredients
- 250 ml (1 cup) unbleached all-purpose flour
- 125 ml (1/2 cup) of Zenit organic vanilla plant protein
- 5 ml (1 tsp) baking powder
- 2.5 ml (1/2 tsp) baking soda
- 5 ml (1 tsp) ground cinnamon
- 5 ml (1 tsp) ground ginger
- 1.25 ml (1/4 tsp) ground nutmeg
- 1 pinch ground cloves
Wet ingredients
- 1 egg
- 125 ml (1/2 cup) molasses
- 60 ml (1/4 cup) coconut oil or softened butter
- 60 ml (1/4 cup) water
Preparation
- Position the rack in the center of the oven. Preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.
- In a bowl, combine the dry ingredients. In another bowl, combine the wet ingredients.
- Add the wet ingredients to the dry ingredients and mix gently, just until moistened.
- Shape into 12 balls on the baking sheet and flatten slightly with a fork. Sprinkle with a little cane sugar, if desired.
- Bake for 10 to 12 minutes. Let cool.
Danielle’s tip
Molasses gives gingerbread its characteristic flavor and contains a little iron. Packaged in a pretty bag, these cookies make a lovely holiday gift.
Frequently asked questions
How much protein is in these gingerbread cookies?
About 5 g of protein per cookie.
How should I store these cookies?
For up to 5 days in an airtight container, or up to 3 months in the freezer.
Danielle Dubois, Dt.P., nutritionist
Member of the Ordre des diététistes-nutritionnistes du Québec
Founder of Zenit Nutrition