Ginger Molasses Cookies*
Ingredients:
Dry ingredients
- 2 cups finely ground almond flour
- 1 scoop (38 g) VegiDay® All-in-One Balanced Plant Protein, Unflavoured
- ½ tsp baking powder
- ¼ tsp baking soda
- 2 tsp ground ginger
- 1½ tsp cinnamon
- ½ tsp ground cloves
- ¼ tsp nutmeg
- ¼ tsp allspice
- ½ tsp fine sea salt
Wet ingredients
- 1 large egg, at room temperature
- ¼ cup natural almond butter (smooth)
- 2 Tbsp melted coconut oil
- 2 Tbsp blackstrap molasses or another type of molasses
- 3 Tbsp pure maple syrup (add more if you prefer a sweeter cookie)
- 2 tsp pure vanilla extract
- 1 tsp finely grated orange zest (about 1 small orange)
For topping
- 2–3 Tbsp coconut sugar, for rolling
- Flaky sea salt, for finishing
Directions:
- Preheat oven to 350 °F and line a baking sheet with parchment paper.
- Whisk together all the dry ingredients.
- In another bowl, whisk together all the wet ingredients.
- Fold the wet ingredients into the dry ingredients until no dry spots remain.
- Let the dough rest for 10 minutes. This gives the protein powder time to hydrate, creating a smoother, less crumbly texture.
- If the dough still feels dry or crumbly, add 1–2 teaspoons of your choice of milk. If it feels too sticky, add 1 more tablespoon of almond flour.
- Scoop about 2 tablespoons of dough per cookie and roll each dough ball in coconut sugar.
- Gently flatten each cookie to about ½-inch thick, then place it on the prepared baking sheet.
- Bake for 9–10 minutes, or until the edges are set and lightly golden but the centres still look soft.
- Let the cookies cool on the pan for 10 minutes before transferring them to a rack.
Enjoy!
In This Recipe
All-In-One Balanced Plant Protein, Unflavoured
VegiDay All-In-One Balanced Plant Protein, with pea, rice, quinoa, spirulina, and chlorella, provides 25 g of complete, organic vegan protein per serving. These gluten-free, soy-free, easy-to-digest…