Protein Ginger Bread Cookies

For the cookies:

• 1 scoop Bulk Nutrients WPI, WPC or Protein Matrix+ in Vanilla
• 1 cup wholemeal or spelt flour
• 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
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon*
• 1/2 teaspoon clove*
• 1/2 teaspoon nutmeg*
• 1/2 teaspoon ginger*
• *If you love spices, you can increase each of these to suit your tastes!

For the drizzle:

• 2 tablespoons Bulk Nutrients WPI, WPC or Protein Matrix+ in Vanilla or Chocolate
• 4 squares of organic white or dark chocolate
• 2 teaspoons coconut oil

1. Step 1: Set oven to 180 degrees fan-forced and line a baking tray. Set aside.
2. Step 2: 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.
3. Step 3: 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.
4. Step 4: 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.
5. Step 5: Bake for 12-15 minutes until golden.
6. Step 6: Allow to cool before drizzling.
7. Step 7: 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.
8. Step 8: To speed up the setting process, place these in the fridge.
9. Step 9: Store in an airtight container for up to one week.