First off, Merry Christmas Eve everyone! I hope you are all having a fantastic day and enjoying time with loved ones. My family is about to head over to my aunt and uncle’s house to celebrate with the whole family.
I have been pretty busy lately, but today I had time to make these amazing cookies. These gingerbread eggnog protein cookies are amazing. They have the perfect flavor for Christmas time.
The base cookie is a gingerbread flavored protein cookie. I used cinnamon bun combat protein powder from Musclepharm. It was perfect in this recipe, and it is my favorite flavor they make. The cookies have the perfect sweetness and chew.
The icing/glaze on them is eggnog. I used a dairy free coconut milk eggnog that I found at Target. It has about 1/3 of the calories and sugar that normal eggnog has. It was super easy. Just powdered sugar, vanilla extract, and eggnog. Yum!
I hope you all enjoy these cookies and have a most wonderful Christmas!
PrintGingerbread Eggnog Protein Cookies
- Prep Time: 35 mins
- Cook Time: 5 mins
- Total Time: 40 mins
- Yield: 10 cookies 1x
Description
Dense and chewy gingerbread protein cookies topped with a very simple eggnog icing. They are the perfect healthy indulgence for the holidays.
Ingredients
Gingerbread Cookies
- 2 1/3 scoops (80g) Musclepharm cinnamon bun combat protein powder
- 1/2 cup (128g) natural creamy peanut butter
- 1/2 cup (82g) sugar and stevia blend*
- 2 large whole eggs
- 1 tbsp. molasses
- 1 tsp. ground cinnamon
- 3/4 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/8 tsp. ground cloves
- 1 tsp. vanilla extract
- 1/4 tsp. rum extract (optional)
Eggnog Icing
- 3 tbsp. (30g) powdered sugar
- 1 tbsp. reduced calorie egg nog*
- 1/4 tsp. vanilla extract
Instructions
- Preheat oven to 350F. In a medium bowl, add protein powder, cinnamon, ginger, nutmeg, and cloves.
- In a separate larger bowl, add peanut butter, eggs, molasses, sugar/stevia blend, vanilla extract and rum extract. Whisk well until combined.
- Add dry ingredients in to wet ingredients. Use a fork to mix well until it becomes a cookie dough consistency. The dough will be very thick and hard to mix. You will have to use some muscle!
- Let dough chill in the fridge uncovered for about 30 minutes. Place a peace of parchment paper on to a cookie sheet. Once dough has chilled, roll into 10 even balls and place on cookie sheet.
- They will flatten out a little but you may want to flatten them out a little more with a fork or your hands. Bake for about 6-7 minutes. Take out of the oven and let cool for about 30 minutes. They may seem a little under done at first, but they will harden as they cool.
- Mix powdered sugar, egg nog, and vanilla extract to make eggnog icing. Spoon icing into a piping bag and pipe icing evenly over cooled cookies.
Notes
* Sugar and stevia blend can be substituted for regular sugar. Do not use pure stevia/erythritol.
* I used dairy free coconut milk eggnog, but any eggnog will be fine.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12
- Fat: 7
- Carbohydrates: 19
- Fiber: 2
- Protein: 10