Gingerbiscuit Thumbprint Cookies

Cookies topped with a large chocolate button covered in hundreds and thousands

These will make your whole house smell so cosy and warm, perfect for a cold Winter weekend. This recipe only requires six ingredients and can also be eaten raw.  


  • 3/4 cup of oats
  • 2 scoops Free Soul Ginger Biscuit protein blend
  • 1-inch thumb ginger, peeled and chopped into small pieces
  • 2 tbsp almond butter
  • 3 tbsp plant-milk, we love Plenish
  • 2 tbsp maple syrup or liquid sweetener of choice
  • Chocolate spread of your choice & any other toppings you wish


  1. Preheat oven to 180c and line a baking tray with parchment paper
  2. In a blender, combine all ingredients until you have a cookie dough consistency
  3. Divide into 8 equal piece and shape into balls. Arrange on a tray and flatten into round disks
  4. Press down in the centre using your thumb to create the ‘thumbprint’
  5. You can either eat them raw and fill with your chocolate spread at this point, or bake for 10 minutes, then cool for 20 minutes and fill
  6. Decorate with any other toppings you wish!
  7. Can be stored in the fridge for up to 5 days, enjoy!

*Recipe by @bonniebrazilb