Gingerbread Cut-Out Cookies

• 2 scoops Devotion Gingerbread protein
• 100g oat flour
• 28g almond flour
• 1 tsp cinnamon
• 1/4 tsp baking soda
• 30g brown sugar substitute
• 2 TBSP molasses
• 42g light butter or coconut oil
• 1 tsp vanilla extract
• 2 TBSP milk of choice

In a large bowl, combine all dry ingredients until well incorporated and no lumps remain.  In a separate bowl, combine wet ingredients and then add wet to dry.  Begin mixing with a spatula or spoon and then use your hands to bring the ingredients together into a ball of dough. The dough needs to chill at least one hour.

 

Divide dough into two or three sections (depending on how much space you have for rolling out).  Add a little oat flour or protein to your surface and rolling pin and roll out the dough. Cut into desired shapes, and place on a parchment lined baking sheet. Re-roll any scraps of dough and repeat the process until all of the dough has been used.

 

Bake the cookies at 350 for 10-12 minutes being careful not to over bake.*

 

Remove from the oven and allow cookies to cool on a rack for at least an hour.  The cookies will harden the longer they sit, so depending on the temperature and humidity, they may need to sit a little longer. 

 

If you wish to frost your cookies, be sure they are cooled COMPLETELY prior to frosting.  You can make a simple frosting with confectioners sugar substitute, protein powder, and a little milk or use a premade piping icing to have fun with the whole family! 

 

*PRO TIP before baking: Once you cut your shapes, I like to chill it again because the chances of spread are reduced if you bake these COLD. Plus, baking a cold cookie ensures softness and lessens the likelihood of an overdone cookie.

 

 

Nutrition (approximate, this will vary depending on size of your cookie cutters, we used 4” and made 10 cookies. 

Serving: 1cookie

Calories: 102
Carbohydrates: 11g (Fiber: 3g)
Protein: 6g
Fat: 3g