Protein vegan gingerbread cookies

Cookies with white icing sugar on top of a wooden chopping board
Recipe created by
Serving size: 14 cookies

  • 140g plain flour (If using gluten free flour add a teaspoon of xanthan gum)
  • 35g vegan vanilla protein
  • 1 tablespoon flaxseed (optional)
  • 1 teaspoon baking powder
  • 1 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon all spice mix
  • 40g melted dairy free butter
  • 1 egg/vegan flaxseed egg
  • 1 + 1/2 teaspoon vanilla extract
  • 20g syrup of choice (agave nectar, maple syrup, honey etc)
  • ICING- 2 tablespoons icing sugar mixed with 1 tablespoon water (add colouring if you like!
  1. Mix the butter, egg, vanilla and honey together.
  2. In a separate bowl mix the protein powder, flour, spices, flaxseed (optional) and baking powder together
  3. Add the wet ingredients into the dry bowl and combine well.
  4. Use your hands to form a dough and place onto a clear kitchen surface
  5. A very useful tip for rolling out your dough is to place the dough on a sheet of cling film and place another sheet of cling film on top to avoid sticking!
  6. Roll out the dough using a rolling pin until 1/4 inch thick (don't worry the dough feels crumbly but holds well!)
  7. Cut out your shapes using cookie cutters and place onto a baking tray
  8. Place into a preheated oven at 180 degrees celcius for 10 minutes
  9. Leave to cool fully before icing them!

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