Paleo Friendly Soft Gingerbread Protein Cookies

Name: Paleo Friendly Soft Gingerbread Protein Cookies
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 19 serving
Ingredients: 1 1/2 cups almond flour; 2/3 cup tapioca flour; 1 1/2 coops Cellucor Cinnamon Swirl whey protein; 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; 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

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Prep Time
45 mins
Cook Time
45 mins
Total Time
55 mins
Servings
19
Calories
122 kcal
Course
Dessert, Baked Goods
Cuisine
Canadian

Paleo Friendly Soft Gingerbread Protein Cookies

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

1 1/2 cups almond flour
2/3 cup tapioca flour
1 1/2 coops 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)

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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.