Cricket Protein Gingerbread Cookies

Cricket Protein Gingerbread Cookies

Cricket Protein enhanced Gingerbread Goodness!

We're pretty sure the Gingerbread man we all know from the childhood story was made with 100% Cricket Protein--that's why he could run so fast and so far!

100% Cricket Protein Powder blends seamlessly into these tasty holiday favorites which are made with no dairy or refined sugar. Varying the type of molasses used in the recipe will impact the flavor--regular molasses will produced lighter, somewhat spicy cookies, and blackstrap molasses will produce more intensely flavored cookies. Blackstrap molasses also contains high levels of vitamin B6, manganese, magnesium, potassium, iron, and selenium.  

The cookies are delicious as is--though we sometimes dust them with Maple Sugar before they go in the oven (or decorate with icing or melted chocolate).

INGREDIENTS 

 2 1/4 cups whole wheat flour 1/2 teaspoon baking soda
3/4 cup 100% Cricket Protein Powder 1/4 teaspoon baking powder
2 teaspoons ground ginger 1/2 cup melted coconut oil
2 teaspoons ground cinnamon 1/2 cup unsulphured molasses
3/4 teaspoon kosher salt 1/2 cup coconut sugar, packed
1/2 teaspoon ground cloves 1 large egg
1/2 teaspoon finely ground black pepper

 

INSTRUCTIONS

Combine flour, 100% Cricket Protein Powder, ginger, cinnamon, salt, cloves, pepper, baking soda and baking powder in a medium mixing bowl, whisking until well blended.

In a smaller bowl, combine the coconut oil and molasses, whisking until combined.  Add coconut sugar and whisk until blended (you may need to warm the mixture over low heat slightly to aid in incorporate the coconut sugar).  Once combined, add the egg and whisk until well blended.

Pour the liquid into the dry mixture and mix until just combined. 

Divide the dough in half, shaping each half into a round disc about an inch thick, and wrapping in plastic wrap.  Place both discs in the fridge until cold (about an hour--or up to overnight).

Preheat oven to 350 and line two large baking sheets with parchment paper.  Roll out one of the discs onto a lightly floured surface until it's 1/4 inch thick. 

Use cookie cutters to cut shapes and place each cookie on a lined baking sheet.  The dough barely expands during baking, so about half an inch around each cookie should be plenty.  Combine scraps into a ball and roll them out again, repeating until you've used it all.  If you plan to add additional coconut sugar or maple sugar for decoration, do so before placing the cookies in the oven

Bake for 8-11 minutes.  Allow cookies to cool then decorate if desired with royal icing, sprinkle with powdered sugar, or drizzle with melted chocolate.  

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