This recipe is actually inspired by one of my favourite food bloggers Minimalist Baker and it is one of my new favourites. I swapped a few ingredients, boosted up the protein content and created an ultimate Christmas-y treat. They are crispy on the outside and chewy on the inside.

GingerbreadOatsProtein

Do I need to say more? 

Also, they can be easily made vegan if that’s what you’re after.

Ingredients for 12 cookies:

Dry:

60g almond flour

90g oats (I use jumbo)

30g OMG NO WHEY vanilla vegan protein

30g chopped pecan nuts

50g coconut sugar

1/4 tsp sea salt

3/4 tsp baking powder

1 tsp cinnamon

1/3 tsp nutmeg

1/3 tsp ginger powder

Wet:

1 large egg white (to make vegan, you could use 60ml of aquafaba, which is the brine from the can of chickpeas)

30g of almond butter (you can substitute with cashew/pecan/hazelnut or peanut butter if you want)

1/2 tsp of vanilla extract

45ml of melted coconut oil

Instructions:

1. Mix all the dry ingredients, except for the pecan nuts, in a big bowl.

2. Whisk the egg white (or aquafaba) well until it is a little bit fluffy (I used a food processor for this).

3. Add all the wet ingredients and mix well again.

4. Add the wet mixture to a dry mixture and combine. The dough should be sticky and firm.

5. Stir in the pecan nuts.

6. Let the mixture cool in a fridge for at least 30 minutes. Preheat the oven to 180C.

7. Divide the mixture into 12 cookies on a baking tray lined with baking paper.

8. Bake for 12-14 minutes or until the edges are brown.

9. Let cool for 10 minutes.

10. Enjoy!!

Store in an airtight container up to 3 days or freeze and store for a month!

MACROS for 1 cookie: 144kcal 11C 9F 6P

*I use the Kin Nutrition protein all of my baking recipes because it works and tastes the best.

If you want to try it, use the discount code – ZUZ10 – for 10% off your order.

Get baking!

Yours,

Sunshine Susan