Low-Cal Gingerbread Cookies

Prep Time 1 hour 25 minutes

Cook Time 8 minutes

Total Time 1 hour 33 minutes

Servings 16 Cookies

Ingredients

Cookie Dough

• 1 ½ cup (150g) Flourish Gingerbread Protein Pancake Mix

• 1 tsp (5g) cornstarch

• 1 large egg, room temperature

• ¼ cup (60mL) molasses

• 2 tbsp (20g) coconut oil, melted and cooled slightly

• 1 ½ tsp (7.5ml) vanilla extract

1 tsp (5g) honey or maple syrup

Icing

• 4 tbsp (20g) confectioners' style erythritol

• 1 tsp non-dairy milk (5ml) adjust to achieve desired consistency

Instructions

1. In a large bowl, whisk together the Flourish Gingerbread Protein Pancake Mix and cornstarch. Set Aside.

2. In a separate bowl, whisk together the egg, molasses, coconut oil, vanilla extract, and honey.

3. Fold the wet mixture into the Flourish mixture, stirring just until incorporated.

4. Form the dough into a ball and flatten into a thick disk. Wrap in plastic and chill for at least 1 hour (or leave to chill overnight).

5. Preheat the oven to 325°F and line two large baking sheets with parchment paper.

6. Roll out the dough on a lightly floured surface until about ¼-inch thick. Use cookie cutters to cut out desired shapes, then transfer the cut-outs to the prepared baking sheets, re-rolling the dough scraps as necessary.

7. Bake, one sheet at a time, for 7 to 9 minutes, or until the edges of the cookies are just set but the middles are still soft.

8. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

9. To prepare the icing, stir together the confectioner’s style erythritol and milk in a small bowl. Spoon into a zip-topped bag, and snip off the corner. Pipe onto the cooled cookies.