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Recipes

Vegan Gingersnap Protein Cookie Recipe

Vegan Gingersnap Protein Cookie Recipe

These moist Carrot Gingersnap Protein Cookies are Vegan, Gluten-Free and packed with nutritional benefits.

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 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
OWYN Smooth Vanilla Protein Powder 1lb
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Instructions:

  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

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