Vegan Gingersnap Protein Cookie Recipe

Time to enjoy vegan, gluten-free cookies that are healthy and delicious.

Ingredients:

• 1 ½ cup Gluten Free All Purpose Baking Flour
• ½ cup OWYN Vanilla Plant Protein Powder
• 1 tsp ground ginger
• ¾ tsp cinnamon
• ¼ tsp cloves
• ½ tsp baking soda
• ¼ tsp salt
• ¼ tsp xanthan gum
• 1 cup carrot, finely grated
• 1-inch piece of ginger, grated
• ¾ cup Avocado oil
• 2 flax eggs*
• 2 Tbsp maple syrup
• 1 Tbsp molasses
• ½ tsp Vanilla extract

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Protein Powders

Our allergen-friendly Plant Protein Powder is a premium multi-source plant protein blend with 20g of protein per serving and low sugar. Combined with probiotics and a superfoods greens blend for added nutritional benefits.

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Method:

1. Prepare flax egg*, carrots, and ginger; set aside
2. In a medium size mixing bowl, combine flour, protein powder, ground ginger, cinnamon, cloves, baking soda, salt, and xanthan gum; mix well
3. Incorporate grated carrot, ginger, and orange zest to dry mixture until combined; set aside
4. In a small mixing bowl, combine avocado oil, flax eggs, maple syrup, molasses, and vanilla; beat well with a fork or a hand mixer until mixture becomes emulsified
5. Add wet mixture to dry mixture; mix well with a wooden spoon; cover, let rest in refrigerator for at least one hour
6. Once cookie mixture has rested for at least one hour, line a cookie sheet with parchment paper and preheat oven to 350 degrees fahrenheit
7. Scoop cookie dough into balls using a small spoon or cookie scoop; place on cookie sheet about 1 ½ inches apart; press fork lightly into cookie to create a cross-hatch pattern
8. Bake for 12-14 minutes, let cool, and enjoy!

* To prepare flax eggs: Combine 2 Tbsp of flax meal with 6 Tbsp of warm water, mix well and set aside until ready to use