PROTEIN GINGERBREAD COOKIES
1c. Oat Flour (Grind 1 ¼ c. Oats into flour)
2/3c. BSL Isolation Vanilla
1tsp Baking Soda
1tsp Ground Ginger
1/3c. Granulated Stevia or Erythritol
1/4c. Coconut Oil, melted
Melt coconut oil and allow to cool slightly. In a small bowl whisk one egg and the molasses together and slowly whisk in the coconut oil. Make sure it’s cool enough so you don’t scramble the egg. Combine all dry ingredients in a large bowl. Next add the wet ingredients into the bowl and using a spatula blend well until a firm dough. Using a small melon baller or just your hands create 18 balls of dough and place on a baking sheet lined with parchment paper. Option to roll each ball in granulated erythritol before placing on the baking sheet.
Bake in a 325 degree preheated oven for 9-10 minutes or until bottoms or well browned and crispy looking. Allow to cool on a wire rack.
Blend up another scoop of BSL Isolation with 1c. water for cookie dunking and enjoy!
Calories per Cookie: 76