Gingerbread Protein Cookies

Directions

1. Preheat your oven to 160 degrees and line a baking tray with baking paper.

2. In a food processor or blender, blitz oats into a fine powder. In a bowl, combine oats, protein powder, cinnamon, nutmeg, allspice, ground cloves, baking soda and salt. Mix to combine.

3. In a separate bowl, whisk together your egg, natural sweetener and molasses until combined. Slowly mix in the melted coconut oil until well incorporated.

4. Add the wet ingredients to the dry ingredients. Mix until a dough has formed. Weigh total dough and divide by 15, this will give you the total grams of dough per cookie.

5. Divide the dough into individual cookies and shape as you like. I used the Christmas cookie cutters from Woolworths, but you can just make them into normal round cookies if you wish.

6. Place on your prepared baking tray and bake for 10 minutes (NOTE: spread your cookies out on the tray as they expand a lot).

7. Remove from the oven and allow to cool for 5 minutes before enjoying!