Cellucor C4 Energy XTEND

Protein Gingerbread Cookies

Table of Contents

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.


  1. Preheat the oven to 350F. Add all dry ingredients (flour, XTEND Pro, gingerbread spice, baking powder and salt) to a large bowl. Mix.
  2. 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.
  3. 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.
  4. 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.
  5. 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


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