Ingredients

The following ingredients have 4 Servings
  • 1/2 cup Gluten Free 1 to 1 Baking Flour
  • 1/2 cup vanilla protein powder (I used Vega Clean vanilla)
  • 1/2 tsp xanthan gum
  • 1/3 cup coconut sugar
  • 1 egg white (large, room temperature)
  • 5 tbsp coconut oil (melted)
  • 2 tbsp blackstrap molasses
  • 1/4 tsp vanilla extract
  • 1/2 tbsp ginger
  • 1/2 tbsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt

Instruction

  • Preheat oven to 350 F. Prepare a baking sheet with parchment paper.
  • In a large mixing bowl, combine coconut sugar, egg, molasses and vanilla extract.
  • In a separate bowl, mix together the flour, protein powder, ginger, cinnamon, baking soda and sea salt.
  • Add two tablespoons of the dry ingredients to the wet and fold to combine. Then add melted coconut oil and the rest of the flour mixture and fold to combine. Do not over stir.
  • To form the gingersnaps, take 1 heaping tablespoon of the batter and roll into a ball and place on the baking sheet until you have 12 balls.
  • Bake at 350 F for 8 minutes.
  • Remove from the oven and transfer to a wire baking rack to cool a few minutes.
  • While cooling drizzle a little extra molasses with a spoon. This is optional, but makes the flavors really pop!