This amazing sweet, tender and gluten-free cookie recipe is a delicious, and healthy crowd-pleaser. Our version is made with oat flour, ground almonds, No Yolking™ – 100 % Egg White Protein Powder, plus a blend of warming spices and sweet molasses.
Molasses is loaded with magnesium, which helps keep blood sugar and blood pressure under control. Plus, you’ll get some B vitamins, potassium and valuable antioxidants!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Makes: 12 cookies
1 cup (250 mL) gluten-free oat flour
1/2 cup (125 mL) almond flour
1/2 tsp (2 mL) gluten-free baking powder
1/2 tsp (2 mL) baking soda
1 tbsp (15 mL) ground ginger
2 tsp (10 mL) ground cinnamon
1/2 tsp (1 mL) salt
1/4 tsp (1 mL) ground cloves
1/2 cup (125 mL) coconut oil
1/2 cup (125 mL) monk fruit sugar
1/2 cup (125 mL) No Yolking™ – 100 % Egg White Protein Powder
3 tbsp (45 mL) unsulfured blackstrap molasses
1 tsp (5 mL) vanilla extract
- Preheat oven to 325°F (160°C). In small bowl, whisk oat flour, almond flour, baking powder, baking soda, ginger, cinnamon, salt and cloves; set aside.
- In another bowl, beat together coconut oil and monk fruit sugar until blended. Beat in protein powder, molasses and vanilla until blended. Stir in dry oat flour mixture until combined.
- Scoop into 2 tbsp (30 mL) portions and roll into balls. Arrange onto parchment-lined baking sheet, spacing at least 2-inch (5 cm) apart. Flatten tops slightly.
- Bake for 10 to 12 minutes or until golden on the bottom and set around the edges (tops should be softly set). Cool completely on baking sheet.
Tip: Add 1/4 tsp (1 mL) cayenne pepper for an extra spicy ginger cookie.