Cook Time: 10 minutes
Yield: 10-12 cookies
- 125g Ground Almonds
- 2 tbsp Blackstrap Molasses
- 25g Pure Unflavoured Organic Whey Protein
- 3 tbsp Coconut Oil (melted)
- 1 1/2 tsp Vanilla Essence
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 1 tsp Allspice
- 1/2 tsp Ground Cloves
- 1 tsp Baking Powder
- 1 Pinch Sea Salt
- Per serving (1 cookie):
- Kcals: 145
- Protein: 4.5g
- Fibre: 1.6g
- Carbohydrates: 10.4g
- Sugars: 8g
- Fats: 10.5g
I’ve taken inspiration from this brilliant Paleo Gingerbread Cookie recipe, with a couple of important changes. The ginger has gone out of the window and in its place is a teaspoon of allspice, and importantly, some of the ground almond has been subbed with a scoop of organic whey protein. The organic whey protein adds such a rich creamy backdrop to the Christmassy spices and deep fruity sweetness of the molasses, giving you layer upon layer of utterly divine Christmas cheer. It really is like having a mouthful of Christmas pudding drowning in a spoon of fresh double cream. Oh yes! A quick note about molasses: in case you weren’t already aware, it’s actually rather good for you.
Go on, give them a go.
- Adding a teaspoon of ground ginger will turn these into amazing gingerbread cookies.
- Replacing the organic whey protein with an extra 25g of ground almonds will give you a chewier cookie.
- Preheat the oven to 170°C
- Line a baking tray with greaseproof paper.
- Mix the ground almonds, spices, salt and baking powder together in a bowl.
- In a separate bowl, mix the molasses, coconut oil and vanilla essence until thoroughly combined.
- Mix the wet ingredients with the dry ingredients, until you've got a nice ball of dough.
- Grab a tablespoon of dough, roll into a ball with your hands and then press down with the palm of your hand to create a cookie shape on the greaseproof paper.
- Repeat until all the dough has been turned into cookies.
- Bake in the oven for 10 minutes.
- Let them cool on the baking tray with 15 minutes, after which you can leave them to cool completely on a cooling rack.