By Spencer Miller, The MacroChef
Crispy edges, soft center, fun to make, and delicious to taste. The gingerbread cookie is one of the most iconic Christmas cookies. This year it got a high protein twist thanks to the use of XTEND Pro. If you’re a fan of gingerbread cookies are looking for a leaner alternative, you’re in luck.
- 1 cup (120g) all-purpose flour
- 1 scoop (32g) XTEND Pro, Vanilla Ice Cream
- ½ cup (120g) plain, nonfat Greek yogurt
- <1 tbsp (17g) molasses
- 1 egg yolk
- ⅓ cup (45g) Swerve brown sugar sweetener*
- 1 tsp gingerbread spice
- Pinch salt
Dough will be pretty sticky. Adding flour to a surface and kneading it with your hands will be the best way for it to come together before rolling out.
*Swerve is a sugar free sweetener that tastes, measures, and bakes like sugar but without any calories. It can be found on Amazon or in the baking aisle of most grocery stores.
- Preheat the oven to 350F. Add all dry ingredients (flour, XTEND Pro, gingerbread spice, baking powder and salt) to a large bowl. Mix.
- Make a well in the center and add Greek yogurt, molasses, egg yolk and brown sugar alternative sweetener. Mix together until it starts to get combined and crumbly.
- Flour a flat surface and knead dough together on the surface. Once formed, roll out with a rolling pin to about 1/2 -inch thickness.
- Use a gingerbread cookie cutter to make 5 cookies. May have to re-knead the dough with the scraps and roll out again to get all 5 cookies.
- Place cookies on a baking sheet lined with parchment paper. Bake at 350F for about 8 minutes. They bake very quick so don’t leave them in too long! Let cool to firm up and enjoy!
Yield: 5 gingerbread cookies
Nutrition: 145 calories, 10 protein, 23 carbs, 1.5 fat