Holiday baking is a snap, or at least it tastes like a snap with these delicious protein ginger snaps! Happy Holidays, indeed!
Now that you’ve learned all about the health benefits of ginger, it’s time to get down to business with a ginger snap recipe meant to be the hit of the holidays! From curing your cold or your flu to settling an upset stomach, ginger is the complete package when it comes to the Christmas miracle. In under twenty minutes you’ve got a dessert without the guilt. You’re welcome.
Protein Gingersnaps
Ingredients
- 1 ½ cup all-purpose gluten-free flour
- 2 scoops Sunwarrior Classic Plus vanilla
- 1/3 coconut sugar + extra 2 tablespoons for coating
- ½ teaspoon baking powder
- 3 tablespoons maple syrup
- 1 tablespoon molasses
- 2 teaspoons ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon cinnamon +extra ½ teaspoon for coating
- ½ cup almond milk
- 1 chia egg (1 tablespoon Sunwarrior Chia Seed, ground + 2 ½ tablespoons warm water)
- ¼ teaspoon Sunwarrior Sea Salt
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 350 degrees
- Prepare chia egg
- Combine all dry ingredients in a medium mixing bowl
- Begin to add almond milk tablespoons at a time until cookie dough consistency is reached
- Mix sugar and cinnamon in a shallow bowl to made coating
- Form 2 tablespoons worth of dough into balls and then roll in coating until evenly coated
- Press balls lightly onto a pre-lined cookie sheet
- Bake for about 15-17 min or until golden brown
- Once done baking allow to cool or enjoy warm
Prep time: 15 min Cook time: 15-17 min
Makes about 14 cookies
