Gingerbread Cookies

Tis the season to be jolly and to make some delicious gingerbread cookies! Using Wheyless French Vanilla, you can look out for Santa's waistline this Christmas by making some healthy and festive cookies that all your family and friends will love!

Ingredients:

1. 140 g (4.9 oz) almond flour (or finely ground almonds) 
2. 140 g (4.9 oz) protein powder - no flavour or vanilla flavour (you can replace it with another 140 g (4.9 oz) of almond flour) 
3. 2 egg whites
4. 50 ml (1.7 oz) melted coconut oil 
5. 3 Tbsp honey 
6. 80 g (2.8 oz) dried dates (or raisins) 
7. 2 Tbsp gingerbread spice mix
8. 1/2 tsp baking powder or bicarbonate soda

Method:

1. Blend together almond flour, protein powder, dates (or raisins), baking powder and gingerbread spice mix in a food processor.
2. When the mass is solid, add all the remaining ingredients and blend again until a fine dough is formed.
3. Place the dough between two sheets of parchment paper and roll into desired thickness - the thinner the dough will be, the crunchier gingerbread you get and the thicker it will be, the more tender gingerbread will come out of it.
4. Place the rolled dough into freezer for 20 minutes or into refrigerator for 2 hours.
5. Next, cut the cookie shapes from the dough, put them on a baking sheet lined with parchment paper and bake (using protein powder) for 15-20 minutes at 150 degrees Celsius (300 degrees Fahrenheit), or (without protein powder) for 20-25 minutes at 150 degrees Celsius (300 degrees Fahrenheit) until golden.
6. During baking, be careful not to burn them. If they already start to turn brown, remove them out of the oven.
7. After they cool down, you can decorate them to your liking.