Make the perfect protein flourless gingerbread cookies this Christmas with JSP

Make the perfect protein flourless gingerbread cookies this Christmas with JSP

Now it’s December the festive fun can officially begin (even though a lot of us have been in Christmas mode since Halloween!). What better way to start the Christmas season than with some delicious flourless protein ginger bread cookies?

 Follow the simple steps below to enjoy the timeless taste of Christmas while increasing your protein intake!  

 Ingredients:

  • 140 g (4.9 oz) almond flour 
  • 140 g (4.9 oz) JSP protein powder
  • 2 egg whites
  • 50 ml (1.7 oz)
  • 3 Tbsp honey
  • 80 g (2.8 oz) dried dates 
  • 2 Tbsp gingerbread spice mix
  • 1/2 tsp baking powder or bicarbonate soda

Method:

Step 1 - Blend almond flour, protein powder, dates, baking powder and gingerbread spice mix in a blender.

Step 2 - When the mixture is solid, add all the remaining ingredients and blend again until a fine dough is formed.

Step 3 - Place the dough between two sheets of parchment paper and roll into desired thickness (the thinner the dough will be, the crunchier gingerbread you get and the thicker it will be)

Step 4 - Place the rolled dough into freezer for 20 minutes or in the fridge for 2 hours.

Step 5 - Next, cut the cookie shapes from the dough, put them on a baking sheet lined with parchment paper and bake (using protein powder) for 15-20 minutes at 150c until golden brown

Step 6 - Allow to cool and decorate as desired (the more festive the better!)

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