MACRO-VERIFIED 17G PROTEIN

GINGERBREAD PROTEIN COOKIES
(MACRO-VERIFIED)

Protein

17G

Calories

150

Prep Time

15M

Bake Time

10M

Yield

Warm, spiced gingerbread cookies with 17g protein make for a delightful holiday treat that satisfies your sweet tooth while fueling your body. Packed with high-quality protein, these cookies help support muscle recovery and keep you energized, making them an ideal post-workout indulgence or a nutritious snack on busy days. The soft, melt-in-your-mouth texture combined with the rich, warming aroma of ginger, cinnamon, and molasses creates a comforting holiday vibe in every bite. With their balanced macros—just 150 calories per serving—they allow you to enjoy festive flavors without the guilt. Perfect for meal prep, these cookies can be baked ahead and stored for convenient snacking throughout the season. For a vegan version, substitute plant-based protein powder and dairy-free sweeteners, and for gluten-free options, use almond or oat flour. To get the best results, be sure to measure your ingredients carefully and avoid overbaking to keep the cookies irresistibly soft. Whether enjoyed on your holiday cookie platter or as a cozy treat on chilly evenings, these gingerbread protein cookies are a festive, nutritious addition to your seasonal repertoire. All nutrition data is verified using USDA FoodData Central for accuracy.

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INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

14 servings per recipe

Serving size

1 cookies

Amount per serving

Calories

150

% Daily Value*

Total Fat 4g

Total Carbohydrate 17g

Dietary Fiber 1g

Total Sugars 6g

Protein 17g

34%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Verified using USDA FoodData Central

INSTRUCTIONS

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Whisk together oat flour, protein powder, ginger, cinnamon, nutmeg, cloves, baking soda, and salt.

Combine molasses, maple syrup, egg, and melted coconut oil.

Add wet to dry and mix until a soft dough forms.

Refrigerate dough for 15 minutes for easier handling.

Roll into 14 balls and place on baking sheet. Flatten slightly.

Bake for 9-10 minutes until edges are set but centers are soft.

Cool on baking sheet for 5 minutes. Optional: decorate with icing.

TROUBLESHOOTING

My cookies are too dry

Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.

They didn't rise properly

Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.

The texture is rubbery

This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.

SUBSTITUTIONS

Original	Substitute	Notes
Whey Protein	Casein, Plant Blend	May need +10ml liquid
Greek Yogurt	Cottage Cheese, Skyr	Blend smooth first
Egg Whites	Flax Egg, Aquafaba	For vegan option
Oat Flour	Almond Flour, Coconut Flour	Coconut: use 1/3 amount