Plant-Based Protein Gingerbread Cookies

There’s nothing that completes the festive spirit more than the aroma of freshly baked gingerbread cookies wafting through the home. While we’re not ones for messing with traditional flavours (especially ones so delicious), we can’t pass up the opportunity to add in the goodness of plant-based protein for some extra nutrients! 

Add some extra nutrition to this old-fashioned recipe for a healthy Christmas treat that will keep your little ones nourished and satisfied these holidays.

In the chaos of the holiday season, these quick and easy-to-do snacks are just that much more of a blessing. 

Check out the recipe for our plant-based protein gingerbread cookies below!

Ingredients

• 2 cups spelt flour (or whole grain flour)
• ¼ cup Sprout Organic Junior Plant Protein Shake (Vanilla)
• 2 tsp. ground cinnamon
• 2 tsp. ground ginger 
• 1 tsp. baking soda
• 1 tsp. baking powder
• ½ tsp. ground nutmeg
• ½ tsp. ground cloves
• ½ tsp. salt
• ½ cup coconut sugar
• ⅓ cup coconut oil
• ⅓ cup molasses
• ¼ cup unsweetened applesauce
• 2 tbsp almond milk

Method

1. Preheat your oven to 160C.
2. Combine all of the dry ingredients together in a bowl and set it aside.
3. Using a food processor or high-speed blender, blend together all of the wet ingredients.
4. Gradually sprinkle the dry ingredients into the food processor with the wet ingredients to combine. 
5. Taste the dough and adjust the amount of ginger to your liking. 
6. Roll the dough out between two sheets of baking paper to a half-centimetre thickness. 
7. Cut the dough to your desired shapes and place them 2cm apart on a tray lined with baking paper.
8. Pop the dough in the freezer for a few minutes to let them firm.
9. Bake for 10-12 minutes.
10. Allow the cookies to cool for a few minutes. They’ll firm up a bit while they cool.
11. If you like, get your kids involved in the decorating too! 

Enjoy!

We would love to see what creations you whip up in the kitchen! Be sure to take a snap and share it with us@sproutorganic.