PROTEIN GINGERSNAP COOKIES
I just love anything molasses-ginger and the Protein Gingersnap Cookies did not disappoint! The kids kept sneaking them until they were gone, which made me happy because these are low in sugar, protein-packed, gluten-free, vegan, and dairy-free. Perfect to enjoy as a healthy snack (or even breakfast!)
You might also like my vegan Protein Gingerbread Cookies!
Did you know? Gingerol, a compound found in ginger, increases gastrointestinal motility, the rate at which food exits the stomach and moves through the digestive process. In this way, eating ginger encourages efficient digestion!
These gingersnap cookies get their protein from LIV Body Lean Vegan Protein in Oatmeal Cream Cookie flavor, which is a pea protein powder. It’s free of artificial ingredients but full added super foods and probiotics! All the flavors taste great. You can use my code “SARAHWILKINS" for free shipping on all LIV Body products 😉
Other vegan or plant-based protein powders should work in this recipe, but you may need to adjust the amount of liquid or add another tablespoon of flour, depending on how absorptive the protein powder is. I haven't tested this with casein or whey blends but that might work too!
I used gluten-free baking flour in this recipe, but you can also try all-purpose flour, cake flour, cassava flour (Paleo), oat flour (oats blended into flour), sorghum flour, spelt flour, tiger nut flour or whole wheat pastry flour. Almond flour and coconut flour behave differently from other flours and will not work for this recipe.
To sweeten these cookies, I used an all natural monk fruit-allulose blend that measures like sugar. It has no erythritol or stevia, for those who don't tolerate that! You can substitute baking stevia, granulated erythritol, granulated sugar, or any sweetener that measures like sugar.
The other main ingredients are molasses, almond butter, vegan butter, pure vanilla extract, ground ginger and cinnamon. Dark unsulphured molasses adds that classic rich flavor, while ground ginger and cinnamon add a little spice!
The almond butter can be swapped for cashew butter, tahini, or sunflower seed butter, just keep in mind, sunflower butter reacts with baking soda and can turn a little green! For that scrumptious buttery flavor we all expect from cookies, I used a little vegan butter, but unsalted butter or coconut butter or semi-solid coconut oil would also work.
Here's the printable recipe for these Protein Gingersnap Cookies! I hope you'll rate and comment below if you try :)
This post contains affiliate links and is sponsored by LIV Body.
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