Description
Dense and chewy gingerbread protein cookies topped with a very simple eggnog icing. They are the perfect healthy indulgence for the holidays.
Scale
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