Protein Recipe / Protein Cookies /
It's not a Christmas spread without some gingerbread cookies! Here's an upgraded Pr-OAT-tein Gingerbreadman cookies to serve your Christmas gains, made with VPA's classic, Vanilla Whey Isolate (WPI), spiced up with cinnamon, nutmeg, and ground clove. Oh, the taste of Christmas!
75g VPA Vanilla Whey Isolate
1/2 Teaspoon Ground Cinnamon
100g Uncle Toby’s Quick Oats
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Allspice
1/2 Teaspoon Ground Cloves
1 Teaspoon Baking Soda
Pinch of Salt
60g Natvia Natural Sweetener
1 x Whole Egg
80g Blue Label Molasses
75g Raw C Premium Organic Coconut Oil, Melted.
Preheat your oven to 160 degrees and line a baking tray with baking paper.
In a food processor or blender, blitz oats into a fine powder. In a bowl, combine oats, protein powder, cinnamon, nutmeg, allspice, ground cloves, baking soda and salt. Mix to combine.
In a separate bowl, whisk together your egg, natural sweetener and molasses until combined. Slowly mix in the melted coconut oil until well incorporated.
Add the wet ingredients to the dry ingredients. Mix until a dough has formed. Weigh total dough and divide by 15, this will give you the total grams of dough per cookie.
Divide the dough into individual cookies and shape as you like. I used the Christmas cookie cutters from Woolworths, but you can just make them into normal round cookies if you wish.
Place on your prepared baking tray and bake for 10 minutes (NOTE: spread your cookies out on the tray as they expand a lot).
Remove from the oven and allow to cool for 5 minutes before enjoying!
Calories 111, Protein 6 grams, Carbs 8 grams, Fat 6 grams