Vegan, Gluten-Free AND High Protein Gingerbread Cookies

Total Recipe: about 1200 calories, about 8 ginger-people with my cookie cutter

Macronutrient Profile: 20% Protein, 60% Carbohydrate, 20% Fat *It is lower in protein than I typically recommend, but I am assuming that you will eat them with something else, hopefully an egg nog protein shake (yes, vegan egg nog does exist, I’ll post that if you are interested!)

Nutrition Facts (for 1/8 of the recipe): 150 calories, 8g Protein, 23g Carbohydrate, 3.5g Fat, 88mg Sodium, 53mg Potassium, 20% Daily Vitamin A, 25% Daily Vitamin C

Ingredients:

¾ cup unsweetened applesauce

4 scoops Vegan Protein Powder (I used Love & Peas brand here, but would recommend using About Time powder!)

¼ cup gluten free all purpose flour

¼ cup brown sugar

¼ cup stevia baking substitue

½ cup pb2 (powder, not mixed)

3 tbsp agave nectar (amber)

1 Tbsp coconut oil (melted)

2 tsp ginger

¼ tsp nutmeg

¼ tsp salt

½ tsp baking soda

1 tsp cinnamon

Instructions

Mix all of the ingredients together in a large mixing bowl

For best results, freeze dough for a few hours or overnight

If you are impatient like I am, preheat oven to 350. Lightly dust your rolling pin and countertop with gluten free flour and roll out the dough. Cut into gingerbread or other festive shapes, and then carefully transfer to a cookie sheet. You may also just roll the dough into small balls and place on cookie sheet if you don’t want to make any shapes. Bake for 10-15 minutes, or until lightly browned on top and still moist inside. Enjoy!