If you’re after a healthy christmas snack or dessert idea then look no further than these AMAZINGLY tasty & healthy gingerbread cookies!
I’ve made these healthy gingerbread cookies a few times now and I love them – you can make them really thin and crispy or a little thicker which makes them more crunchy. The recipe below makes six decent sized cookies so feel free to double the mixture if you want to make more. They are super simple to make and I guarantee that they will be a hit with friends and family!
For everyone who has been asking, below the ingredients list is a protein version of the cookies which seemed to work really well, as well as a nut-free version. These cookies seriously taste amazing and I actually prefer them to the ‘real thing’ – and there’s certainly no bucket load of golden syrup or treacle in this recipe (!).
*For a protein version (as pictured below) simply swap half of the ground almonds (70g) for protein powder. I also skipped the baking powder when I made the protein version (mainly because I forgot to add it but they turned out great!) and coated the outside really thinly in oil – which made them have a much more golden glow! The protein version nutrition stats are: 198Kcal, 12g fat, 10g carbs and 11g protein.
*For a nut-free version swap the ground almonds for spelt flour and use 50ml more oil, 50g more dates and 40g more honey to form a soft dough – please note that I haven’t tried this version yet however it is what chef Teresa Cutter recommends who inspired this recipe and a few of you have asked me for a nut-free version!
Do let me know what you think to this recipe! Thanks for reading 🙂
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