PROTEIN GINGERBREAD COOKIES (VEGAN)
I just couldn’t let Christmas slip by without baking a batch of Protein Gingerbread Cookies! Did I mention these cookies are protein-packed, vegan, dairy free, egg free, and low sugar? Is there anything better?! Oh, I can think of one thing better… the fact you can gobble the whole batch for right around 350 calories! Yep, that’s right 😉 If you’re into low-calorie vegan cookies that taste amazing, you might also like my Chocolate Peppermint Protein Cookies, Frosted Protein Sugar Cookies, or Protein Jam Thumbprint Cookies!
These gingerbread cookies get their protein from LIV Body Lean Vegan Protein in Pumpkin Pie flavor, which is a pea protein powder. I love that it’s free of artificial ingredients but full added super foods! All the flavors taste great. You can use my code “NOEXCUSES” for 20% off all LIV Body products 😉
I’ve also tested soy isolate in this recipe, as well as a pea and pumpkin blend. Any plant-based protein powder should work, so long as you like the taste. I have not tested whey or casein in this recipe, but users have reported success using a whey blend (like Quest brand).
I also used gluten-free baking flour in this recipe, but you can also try all-purpose flour, brown rice flour, cake flour, cassava flour (Paleo), oat flour (oats blended into flour), sorghum flour, spelt flour, tiger nut flour or whole wheat pastry flour. Feel free to swap out the protein powder for an equal measure (25g) of additional flour, too! Almond flour and coconut flour behave differently from other flours and will not work for this recipe.
To sweeten these little people, I used my favorite organic stevia-erythritol blend that’s calorie-free and twice as sweet as sugar with no bitter aftertaste. You can substitute baking stevia, granulated erythritol, or granulated sugar; just use twice as much (one quarter cup).
A touch of blackstrap molasses adds that classic gingerbread flavor with negligible sugar, plus vitamins and minerals such as iron, calcium, magnesium, vitamin B6, and selenium. For even more gingerbread flavor, I used ground ginger, cinnamon, and allspice. Cloves can be substituted for the allspice with no compromise to flavor.
For that scrumptious buttery flavor we all expect from cookies, I used a vegan buttery spread, but unsalted butter or coconut butter would also work.
If you’re wondering what the heck “aquafaba” is, it’s simply the liquid from a can of chickpeas. You can whip it like meringue, or use it straight from the can as an egg-free binder. It really is amazing stuff! Feel free to use one large egg white or an equivalent amount of vegan egg replacer instead.
Sugar free cookie icing
For the sugar-free icing, I used powdered monk fruit sweetener (confectioner’s erythritol or powdered sugar will also work), unsweetened almond milk (any milk will do), vegan buttery spread, and allulose syrup.
Allulose syrup is naturally derived from figs, raisins, jackfruit, and kiwi. It’s sugar-free, gluten-free, vegan, kosher, and non-GMO! Allulose syrup does have carbs, but it’s technically calorie-free and has no impact on blood sugar. If you don’t have allulose, you can substitute agave syrup, corn syrup, or simple syrup. Any syrup that’s clear and neutral in flavor will work (sugar isn’t a concern since you’re using a very small amount).
Here’s the printable recipe for the vegan Protein Gingerbread Cookies! I’d love for you to rate and/or comment below if you make this recipe 🙂
This post contains affiliate links and is sponsored by LIV Body.
Protein Gingerbread Cookies (Vegan)
- 25 g vegan protein powder* I used LIV Body brand in Pumpkin Pie, use code "NOEXCUSES" for 20% off
- 1 1/2 tbsp. calorie-free sweetener* I used one that's twice as sweet as sugar
- 2 tbsp. (15g) gluten-free baking flour*
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cinnamon
- 1/8 tsp. baking soda
- Dash ground allspice* optional
- Dash salt optional
- 2 tbsp. aquafaba (liquid from a can of chickpeas)* or 1 large egg white
- 1 1/2 tbsp. buttery spread*
- 1 tbsp. molasses
- 1/3 cup powdered calorie-free sweetener* like powdered monk fruit or confectioner's erythritol
- 1 tsp. unsweetened almond milk*
- 1 tsp. allulose syrup* or light corn syrup or agave
- 1/2 tsp. vegan buttery spread*
*See blog post for substitutions.
- Preheat oven to 350 degrees F.
- Whisk together dry ingredients (through salt) in a small mixing bowl.
- Add wet ingredients (through molasses) and mix until a soft dough forms.
- Roll out dough on a lightly floured surface or on parchment paper, about 1/4″ thick. Use cookie cutters to make desired shapes.
- If you don’t have cookie cutters, just measure out dough by rounded tablespoons and make five balls, then press flat slightly.
- Place cookies on a baking sheet lined with parchment paper or lightly coated with cooking spray. Bake for 10-12 minutes until edges are firm.
- While cookies cool, combine icing ingredients until smooth. Spoon icing into a sealed baggie and cut off one corner to make a tiny hole for piping the frosting. Wait until cookies are completely cool to add icing (you can place them in the fridge to speed things up). Enjoy!
- Leftovers (if you have any) will keep in the fridge up to one week.
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