These Gingerbread Cutout Cookies are cute, fun and a great way to keep kids entertained. Try this recipe for a not to sweet but crispy cookie, decorate with multiple flavors of protein icing for flare.
1/2 c About Time Birthday Cake whey protein isolate
1/3 c coconut flour
1/3 c coconut oil- not melted
1/4 c molasses
1/2 T cinnamon
3/4 t ginger
1/2 t baking powder
1/3 t cloves
1/4 t salt
1 stevia packet
Preheat your oven to 350 degrees. Spray a baking sheet with non stick spray, set aside. In a medium mixing bowl add all ingredients except the coconut oil and molasses. Mix well. Add the coconut oil and fold in using a pastry blender or two forks until the oil is small and worked into the flour mixture mixture. Add the Molasses and knead until you achieve your dough.
Spray your counter with a little non stick spray then top with wax paper (so the wax paper stays in place). Roll out your dough to 1/4 inch thick or slightly thicker, cut out shapes. repeat until dough is used up. I also scooped the dough and made small thumbprint cookies too. I made 8 cut outs and 5 thumbprints from this recipe
Bake for 6 minutes- NO MORE
remove and cool completely.
You can make anything really. I have a great marscapone icing on my Gingerbread protein bar recipe that would work great here. But today I used:
3 T Greek yogurt (or cream cheese, marscapone cheese)
1 scoop About Time Birthday Cake whey protein isolate
1 packet Stevia
1 t vanilla extract
dash of cinnamon
Juice from a large orange
Mix all of these items together. I placed the mixture into a squeeze bottle and decorated. let air dry then enjoy