Holiday cheer comes in many forms, but one of my family favorites is cookies! There are so many different flavors of the holidays, peppermint, pumpkin, spice, cinnamon and of course gingerbread, which all make delicious cookies, but what about a healthier cookie? A cookie that competes with the real thing but is that much better for you. Enter, my Chewy Gingerbread Cookie recipe.
This cookie is one you won’t feel guilty about eating a few right after they come out of the oven, or even eating it for breakfast -gasp! I hear it’s a great cookie when dunked in that morning cup of coffee -wink, wink!
With the success of my lunchbox protein-rich cookie, I knew I just had to make one for the holidays. With the help of Bob’s Red Mill, I created these healthier Chewy Gingerbread Cookies, and I’m sure you love them too!
Now when it comes to calling a cookie “healthy” that can be a stretch, except, I said “healthier” because of the added nutritional protein, fiber, and they are gluten-free (when you use certified gluten-free oats like BRM’s).
Something I love about the recipe itself is that it comes together in a large bowl for quick cleanup. Check out this video to see how easy these are to make. By the time you’re finished watching, you’ll want to preheat the oven and get these started!
Now, if you don’t have any of the Chai flavored protein available, I’ve also made it successfully with Bob’s Red Mill plain whey protein. Just make sure you check the recipe notes since you’ll need to add a little extra spice for added holiday flavors.
What I love about using that particular protein powder in my smoothies is that it has probiotics and fiber and it’s easy for me to digest since it’s made from pea protein. And now, it made my cookies so much better!
I also used oat flour in this recipe which is an easy shortcut for less cleanup; although, in my many attempts to test this recipe, I ground Old Fashioned Rolled Oats in my blender until they turned into oat flour.
These cookies also frost very well once cooled. What they don’t do, however, is roll out. It’s the type of dough that you scoop and bake, and this suits me perfectly well since I want a cookie I can mix into a bowl, scoop, bake, and enjoy.
What is your favorite Holiday Cookie?
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- Leave a comment below sharing your favorite Holiday Cookie
- Yield: 9 - 12
- Preheat oven to 325F and line a baking sheet with parchment paper.
- In a large bowl, combine molasses, egg, sugar, and coconut oil. Once combined, add in the oat flour, protein powder, ginger, cinnamon, baking soda, and salt. Mix to combine.
- Place 1 tablespoon of dough onto lined baking sheet, six per sheet since
these spread. Bake in the preheated oven for 8-10 minutes, until edges are crispy but cookie remains slightly undercooked. Remove from oven and allow cookies to cool down to room temperature.
If you can’t find the Chai Protein, you can use vanilla or plain protein. You’ll have to adjust the spices to 1 teaspoon powdered ginger, 2 teaspoons cinnamon.