Protein-Packed Gingerbread Cookies

Ingredients

How to make

1. Preheat your oven to 350°F and line a large and small baking sheet with parchment paper. The small baking sheet will be for freezing the cookie dough, so make sure it fits in your freezer.
2. Whisk the wet ingredients together. Add the melted butter and coconut sugar into a large mixing bowl. Whisk together. It’ll look clumpy, that’s totally normal. Next, add the molasses, vanilla paste, salt, baking powder, baking soda, and spices. Whisk well until it forms a creamy and smooth syrup. You’ll see it transform before your eyes!
3. Fold the dough together. Dump the spelt flour and Ka’Chava powder into the batter and fold together until there are streaks of flour remaining.
4. Scoop the cookie dough using a 3 tbsp scoop, place on the small prepared baking sheet (you’ll have ~8 cookies). Feel free to roll a few of the cookies in some sprinkles if you want to make the cookies look extra festive. Then freeze the scooped dough for 15 minutes. There’s no need to cover the dough, as it’s not sitting too long in the freezer.
5. Once the cookies are done chilling, place the cookies evenly spaced apart on the cookie sheet (recommend 4-6 cookies to a large baking sheet so they have room to spread). Bake the cookies in the oven for 11-12 minutes or until the edges are golden-brown and the middle is still gooey.
6. Remove from the oven and bang the pan on the counter 3-4 times; this will give you that signature tortoiseshell cookie look.
7. Let cool for 10 minutes and sprinkle with some granulated sugar and holiday sprinkles.