eriBy Maria Moda
Soft, chewy gingerbread cookies are holiday staples. This year, we put a high protein twist on this classic by using XTEND Vanilla Ice Cream Pro as our base. Decorate them, put them under a tree, eat and enjoy.
Dry Ingredients:
- 1 scoop XTEND PRO Vanilla Ice Cream
- 1 1/3 cup almond flour
- 1/4 cup almond sugar
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1/2 tsp ground nutmeg
- Pinch of salt
Wet Ingredients:
- 3 tbsp molasses
- 1 tbsp melted coconut oil
- 1 large egg
Other:
- Flour
- Parchment paper Rolling pin
- Gingerbread man cookie cutter
- Cookie sheet
Directions
- In a medium bowl combine dry ingredients and mix well.
- In a small bowl combine wet ingredients and mix well.
- Pour wet ingredients into dry ingredients and combine until you form a dough. Start with a spoon and then use your hands.
- Place in refrigerator for 30 minutes.
- Flour a large piece of parchment paper and roll out the dough to about ¼” thick.
- Using cookie cutter, cut gingerbread man cookies and place on cookie sheet lined with parchment paper.
- Place in refrigerator for 20 minutes.
- Preheat oven to 375 degrees.
- Bake about 7-10 minutes, until firm, depending on oven and size of the cookies.
- Optional: decorate as desired.
Macros
*These can be stored in ziplock bag or air tight container for up to 5 days. Makes 8 large cookies. Per cookie 148 calories, 43g protein, 20g carb, 6g fat.