Indulge in the magic of the season with this Chocolate Gingerbread Cookies recipe, where festive flavors mix with a healthy protein boost.
Holiday festivities and sweet treats go hand in hand. As the temperatures drop and homes light up with twinkilng decorations, what better way to welcome the season than with a plate full of scrumptious chocolate gingerbread cookies?
Introducing our delightful take on the beloved gingerbread cookie. By adding our signature Chocolate Plant Protein, the beauty of this recipe comes from its taste and nutrition. It’s a holiday melding of the rich flavors of chocolate and warming spices from gingerbread - all topped off with the healthy benefits of plant protein. It’s all here in this chewy, gingerbread recipe!
- Opt for coconut sugar to add a deep caramel undertone, or switch to light brown sugar if that’s what you really love.
- If you’re watching your sugar intake, go for 100% cacao chocolate chips or chop up a cacao bar. The pure, unsweetened goodness from cacao perfectly complements the sweetness of honey or maple syrup used in the batter.
- Whether you're steering clear of gluten or not, this recipe has room for your favorite all-purpose flour or a gluten-free blend.
- Don’t forget the sparkling touch of sanding sugar for that festive crunch.
- Remember, the magic lies in the details, from the shine of the egg wash to the thickness of your dough.
Chocolate Protein Gingerbread Cookies Recipe
Makes about 28 cookies
- 4 cups of your favorite all-purpose flour
- 1 scoop Chocolate Plant Protein
- 1/2 cup cacao powder
- 1 tsp. ground ginger
- 1/8 tsp. cardamom
- 1/8 tsp. allspice
- 1/8 tsp. nutmeg
- 2 tsp. cinnamon
- 1/4 tsp. fine sea salt
- 1/2 cup butter, softened
- 3/4 cup coconut oil, melted
- 1 cup coconut sugar
- 2 large eggs, cracked
- 1 cup molasses
- 2 tsp. vanilla extract
- 1 large egg, plus 1 Tbsp. water, beaten (for garnish)
- 1/4 cup sanding sugar (for garnish)
Life’s Abundance Chocolate Plant Protein is 100% grain free and combines organic raw cacao with non-GMO coconut oil powder for the ultimate smoothness.
- Preheat the oven to 350 degrees Fahrenheit.
- Add the flour, chocolate protein powder, cacao powder, cardamom, allspice, nutmeg, cinnamon, and salt to a large bowl. Whisk, and set aside.
- Add the butter, coconut oil, and coconut sugar to a stand mixer or handheld mixer and cream for three minutes until fluffy. Add the eggs, molasses, and vanilla extract and beat for one more minute.
- Add the dry ingredients slowly and until just combined. This is a very thick dough, so we recommend using the paddle attachment or mixing by hand. Chill the dough in a covered bowl or airtight container for at least four hours or overnight.
- Roll out the cookie dough with a rolling pin to 1/2 inch thick on a large parchment-lined sheet, to avoid sticking to the counter. Cut with a gingerbread cookie cutter. Repeat this process with the rest of the dough, and refrigerate in between to maintain the shape.
- Place the cookies two inches apart on a parchment-lined rimmed baking sheet. Carefully brush with the egg wash, and sprinkle with sanding sugar (about 1/4 tsp. per cookie).
- Bake the cookies for 10 to 12 minutes, until puffy and cooked through. Note: They will be soft.
- Let them cool on a baking rack for 20 to 30 minutes and store in an airtight container for three days or freeze for up to three months.
This holiday season, bake memories that are delightful with a nourishing nod to your protein intake. Start with this recipe and spread the festive cheer - one chocolate gingerbread cookie at a time!
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