Free shipping on orders over $50


from smoothies to baking

Yields 18
Write a review
For the Cookie
  1. 1.5 cups gluten-free flour
  2. 1/2 cup + 1 scoop Vanilla Sunshine Organic Protein Powder
  3. 1 teaspoons baking soda
  4. 4 1/2 teaspoons ground ginger
  5. 1/2 teaspoon fine grain sea salt
  6. 1 stick (1/2 cup) coconut oil, melted
  7. 1/4 cup unsulphured molasses
  8. 2/3 cup fine grain natural cane sugar
  9. 1 1/2 tablespoons fresh ginger, peeled and grated
  10. 1 large egg, well beaten
  11. 2 lemons, zest only
  12. 1.5 cup crystallized ginger, then finely minced, sparing 1/2 cup for garnish
  13. flaked sea salt for garnish (optional)
For the Drizzle
  1. 10oz dark chocolate chips
  2. 1 tbsp coconut oil
  3. 2 tbsp Vanilla Sunshine Organic Protein Powder
  1. Preheat the oven to 350.
  2. In a large bowl, combine flour, protein powder, baking soda, ground ginger and sea salt. Set aside.
  3. In a separate mixing bowl, combine melted coconut oil, molasses, sugar, fresh ginger, egg and lemon zest. If using a standing mixer, use the paddle attachment to mix at a speed of 2-4 until evenly combined. If mixing by hand, use a whisk to combine the ingredients until smooth.
  4. In two additions, fold the flour mix into the wet mixture until there are no lumps. Be careful not to over mix. Fold in the crystallized ginger into the batter, reserving 1/2 cup for topping.
  5. Line a baking sheet with parchment paper. Using a cookie scoop (or 1 tbsp) drop the dough in rounds 2 inches apart from one another. Set the dough in the freezer for 5 minutes before placing in the oven.
  6. Bake for 12 minutes, opening the oven at 8-9 minutes in to flatten the dough with a spatula. If you enjoy fluffy cookies, feel free to let the dough rise. Flattening the cookies makes them chewy.
  7. Let cookies cool on an oven rack for 15-20 minutes.
  8. While the cooking are cooling, melt the chocolate chips and coconut oil in a double boiler. Whisk in the protein powder.
  9. Drizzle cookies with chocolate mixture using a fork, then garnish with minced crystallized ginger and a sprinkle of sea salt.
Designer Protein