Recipe

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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!

I thought about this cookie after making what I thought tasted like a gingerbread smoothie; I blended almond milk, Bob’s Red Mill Chai flavored protein powder, some oats, and a little extra cinnamon. After loving the smoothie after a few sips, I thought to myself; what if I could make this into a cookie? So I did.

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

Bob’s Red Mill Protein Gingerbread Cookies

Servings: 12

Prep Time: 10

Cook Time: 10

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Ingredients

¼ cup molasses
1 egg
¼ cup sugar
½ cup melted coconut oil
1 ¼ cup Whole Grain Oat Flour*
⅓ cup Bob's Red Mill Chai Protein*
½ teaspoon ginger
1 teaspoon cinnamon
1 teaspoon baking soda
pinch of salt

Instructions

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.

Notes

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.

Nutrition

Serving: 1 cookie

Chewy Gingerbread Molasses Cookies

Servings: 24

Prep Time: 10

Cook Time: 10

Total Time: 20

With the perfect amount of holiday spice, these chewy gingerbread cookies are exactly what you want to enjoy with hot cocoa or cold milk!

4.95 from 70 votes

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Ingredients

¾ cup butter, softened
1 cup light brown sugar
1 large egg
¼ cup unsulphured molasses
2 ¼ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon salt

Instructions

Make the cookie dough:

In the bowl of a stand mixer or large bowl with a hand mixer, cream the butter and sugar until fluffy. Add the egg and molasses and mix until smooth.
In a separate bowl, whisk the flour with the baking soda, spices, and salt. Add the dry ingredients to the wet ingredients and stir to combine into a soft dough.

Refrigerate:

Refrigerate for half an hour.
Meanwhile, preheat the oven to 325F. Line a baking sheet with parchment paper.

Form the cookies:

Use a cookie scoop or tablespoon to scoop the dough and roll it into a ball. Place the cookie dough balls onto the prepared baking sheet and flatten them slightly with the back of a spoon.

Bake:

Bake for 8 to 10 minutes or until the cookies are just set. Remove the baking sheet from the oven and allow the cookies to rest for 5 minutes before transferring them to a cooling rack.