Delicious Gingerbread cookies to bake this Christmas
Ginger is a powerful and delicious root spice. It's delicious when paired with the natural sweetness of vanilla, coconut, cinnamon and other spices!
Ginger is known to assist with digestion, reduce pain and inflammation, nausea and sickness and has long been included in natural remedies.
But ginger isn’t the only form of goodness in these tasty cookies. The inclusion of our Bulk Nutrients Protein Powder increased the protein content to 17g per 100g with one cookie including almost 7g of protein. Protein is proven to help keep you full for longer, promote muscle growth and aid in muscle recovery, making it an ideal inclusion to your healthier cooking!
Spelt flour is a variety of grain, closely related to wheat. Spelt flour is high in protein for a flour (15g per 100g) as well as having digestive aid properties, high levels of iron and copper to help with circulation. It also a broad range of essential aminos including zinc, magnesium, copper and phosphorous for bone health.
These cookies are a great healthier option to the sugar-laden alternatives and the kids won’t even know the difference!
For the cookies:
- 1 cup wholemeal or spelt flour
- 1 scoop Bulk Nutrients WPI,WPC or Protein Matrix + in Vanilla
- 1 tablespoon almond meal
- 35g organic butter or coconut oil
- 1 tablespoon rice malt, honey, maple syrup or molasses – we used no added sugar maple syrup
- 30g chopped dried dates
- 1 teaspoon vanilla bean paste
- 2 teaspoons coconut sugar
- 1 egg
- ½ teaspoon baking powder
- 1 teaspoon cinnamon*
- ½ teaspoon clove*
- ½ teaspoon nutmeg*
- ½ teaspoon ginger*
* If you love spices, you can increase each of these to suit your tastes!
For the drizzle:
- 4 squares of organic white or dark chocolate
- 2 teaspoons coconut oil
- 2 tablespoons Bulk Nutrients WPI,WPC or Protein Matrix + in Vanilla or Chocolate
- Set oven to 180 degrees fan forced and line a baking tray. Set aside
- Over a hot plate melt butter/coconut oil and add in liquid sweetener, vanilla, dried dates and coconut oil. Once this begins to bubble remove from the heat and set aside.
- Combine all other ingredients in a bowl and add butter mix followed by egg. Stir well to combine. If too wet to roll add additional flours/protein powder.
- Place in between two sheets of baking paper and roll out to a 1/2cm thickness. Use a cutter or glass of choice dipped into some flour and cut out cookie. Place onto baking tray. Continue to re-roll until all used.
- Bake for 12-15 minutes until golden.
- Allow to cool before drizzling.
- To make the drizzle, melt white chocolate with one teaspoons of coconut oil and one tablespoon of protein powder combined and drizzle over your cookies. Repeat with the dark chocolate.
- To speed up the setting process, place these in the fridge.
- Store in an airtight container for up to one week.