Gingerbread Protein Warrior Cookies

³ Description

Crisp and full of flavor, these gingerbread protein cookies are sure to be a holiday favorite!

² Ingredients

•  1 tablespoon Molasses
•  3/4 tsp Allspice Ground
•  1 tsp Cinnamon
•  1 tsp Ginger (Ground)
•  0.125 cup (8 fl oz) Water
•  1/2 serving (serving = 1/4 tsp) Morton Sea Salt
•  2.67 serving (serving = 2 tbsp) East Wind Cashew Butter Raw
•  1.8 serving (serving = 1 scoop) Sun Warrior Vanilla Protein Powder

q Directions

Makes 24 small cookies or 12 large cookies (6 servings)

Ingredients:
â…“ cup raw cashew butter
2-3 tablespoons filtered water
1 tablespoon molasses or raw agave
â…“ cup natural vanilla rice protein powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¾ teaspoon ground allspice
½ teaspoon ground cloves
â…› teaspoon salt

Instructions:
1. Preheat oven to 325F (163C).
2. Mix cashew butter, 2 tablespoons of water, and molasses (or agave) until well combined.
3. Add remaining ingredients, and mix well. If the dough is too sticky (sticks to your fingers), add 1 or 2 tablespoons more of protein powder. If the dough is too dry (and crumbles), add another tablespoon of filtered water.
4. Chill the dough in the freezer for 10-15 minutes before rolling it out on a piece of parchment to about ¼ inch thick. (If you don't have a rolling pin, press it out using the palm of your hand.) Cut into shapes using cookie cutters, and transfer cookies to a parchment lined cookie sheet or (unlined) dehydrator tray.
5. Bake for 12-15 minutes, or dehydrate at 105F for about 18 hours.
6. Ice with warmed coconut butter (optional, not included in macros). Place iced cookies in the freezer for a few minutes to set the icing.
7. Enjoy!

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