Protein Ginger Cookies
Note: Coconut oil, sweetener and protein powder used in this recipe are gifted.
Moving swiftly on from spiced goodies and moving more in the direction of Christmas. There, I said it.
The big C word is approaching quickly and it's time to start thinking of all the foodie things you can make.
I've added a little twist and used the delicious new FreeSoul Sistas Ginger Biscuit protein powder to give these biscuits and extra touch of gingery goodness.
Moving swiftly on from spiced goodies and moving more in the direction of Christmas. There, I said it.
The big C word is approaching quickly and it's time to start thinking of all the foodie things you can make.
I've added a little twist and used the delicious new FreeSoul Sistas Ginger Biscuit protein powder to give these biscuits and extra touch of gingery goodness.
Recipe
1 1/4 Cups Sweetener/Sugar of Choice
3/4 Cup Coconut Oil (solid)
1/2 Tsp. Salt
2 Tsp. Baking Soda
1 Egg
1/3 Cup Maple/Agave/Honey
1 2/3 Cup Plain Flour
2 Scoops Ginger Biscuit Protein Powder
2 Tsp. Ginger
2 Tsp. Cinnamon
3/4 Cup Coconut Oil (solid)
1/2 Tsp. Salt
2 Tsp. Baking Soda
1 Egg
1/3 Cup Maple/Agave/Honey
1 2/3 Cup Plain Flour
2 Scoops Ginger Biscuit Protein Powder
2 Tsp. Ginger
2 Tsp. Cinnamon
Method
Pre-heat oven to 175 degrees C and line a baking tray with non-stick paper.
Add coconut oil, sugar/sweetener, salt and baking powder into a bowl and mix using an electric mixer until smooth.
Add egg and mix again until well combined.
Add agave/honey/maple and mix well again.
Add 1 1/2 cups of flour, protein powder, ginger and 1 tsp. cinnamon and mix until well stiff.
Pop to one side for a second.
Mix remaining flour and cinnamon in a separate bowl.
Get your mixture back and make small, 1tsp. size balls of mixture.
Roll each one in the flour/cinnamon mixture and pop on your baking tray ensuring theres plenty space each between each ball.
Flatten each ball to form a small round biscuit shape.
Bake for 10-12 minutes.
Remove and leave to cool completely.
Store in an airtight container for up to 1 week.
Amie xx
Add coconut oil, sugar/sweetener, salt and baking powder into a bowl and mix using an electric mixer until smooth.
Add egg and mix again until well combined.
Add agave/honey/maple and mix well again.
Add 1 1/2 cups of flour, protein powder, ginger and 1 tsp. cinnamon and mix until well stiff.
Pop to one side for a second.
Mix remaining flour and cinnamon in a separate bowl.
Get your mixture back and make small, 1tsp. size balls of mixture.
Roll each one in the flour/cinnamon mixture and pop on your baking tray ensuring theres plenty space each between each ball.
Flatten each ball to form a small round biscuit shape.
Bake for 10-12 minutes.
Remove and leave to cool completely.
Store in an airtight container for up to 1 week.
Amie xx