Gingerbread Protein Cookies



The holiday season is upon us, along with all the treats that seem to come around this time of year.  Of course, you’re going to want to nibble

Grandmas famous pound cake and Mom’s homemade cookies. Allow yourself to sample these traditional goodies.  But for those times when you are trying to stay on track, but desperately craving the flavors of Christmas, here’s a cookie recipe that will curb your sweet tooth and give you those warm feelings of cheer … It is simple, easy, and tastes incredible. Enjoy this holiday season, stay on track when you can and embrace the times when you get your feast on. 




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!