Gingerbread Cut-Out Cookies

Name: Gingerbread Cut-Out Cookies
Ingredients: 2 scoops Devotion Gingerbread protein; 100g Oat flour; 28g Almond flour; 1 tsp Cinnamon; 1/4 tsp Baking soda; 30g Brown sugar substitute; 2 TB Molasses; 42g Light butter or coconut oil; 1 tsp Vanilla extract; 2 TB Milk of choice

Devotion Kitchen Updated Mar 17, 2026

Enjoy soft, chewy Gingerbread Cookies with a healthy twist! This easy recipe uses Devotion Nutrition protein for a flavorful, guilt-free holiday treat.

https://devotionnutrition.com/blogs/recipes/gingerbread-cut-out-cookies

Gingerbread Cut-Out Cookies

November 21, 2024

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

Ingredients

2 scoops Devotion Gingerbread protein
100g Oat flour
28g Almond flour
1 tsp Cinnamon
1/4 tsp Baking soda
30g Brown sugar substitute
2 TB Molasses
42g Light butter or coconut oil
1 tsp Vanilla extract
2 TB Milk of choice

Nutrition Facts

Preparation

Bake the cookies at 350 for 10-12min

Remove the cookies from the oven and let them sit on a cooling rack for one hour to completely cool and firm up. These gingerbread cookies will harden the longer they sit so if you find one hour was not enough, you can let them sit overnight or put them in the fridge to speed up the process. Make a simple icing with powdered sugar, protein powder, and milk to decorate your gingerbread cookies or use a premade frosting in a piping bag.

2 scoops Gingerbread Flavor, Seasonal Protein Powder, 20 Serving Bag

Exact flavor used in this recipe
100g Oat flour

Already in your kitchen
28g Almond flour

Already in your kitchen
1 tsp Cinnamon

Already in your kitchen
1/4 tsp Baking soda

Already in your kitchen
30g Brown sugar substitute

Already in your kitchen
2 tbsp Molasses

Already in your kitchen
42g Light butter or coconut oil

Already in your kitchen
1 tsp Vanilla extract

Already in your kitchen
2 tbsp Milk of choice

Already in your kitchen

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 10-12min
Remove the cookies from the oven and let them sit on a cooling rack for one hour to completely cool and firm up. These gingerbread cookies will harden the longer they sit so if you find one hour was not enough, you can let them sit overnight or put them in the fridge to speed up the process. Make a simple icing with powdered sugar, protein powder, and milk to decorate your gingerbread cookies or use a premade frosting in a piping bag.