These aren’t ordinary gingerbread men...they are gingerbread MUSCLE men!
With a big serving of cinnamon flavored protein powder and flour made from pecans, these cookies have usable protein, carbs and fat to power you through the holidays. Also you’ll notice that there’s ZERO sugar in these tasty, seasonal cookies, so you can enjoy without guilt!
Here’s to transforming your holiday traditions to give you health, happiness and all of the seasonal flavors that you crave!
2 cups pecans, toasted and chopped
¼ cup coconut flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
1 tablespoon ground ginger
1½ teaspoons ground cinnamon
¼ teaspoon ground cloves
6 tablespoons Coconut Oil OR Butter
½ cup brown Swerve
1 egg
⅓ cup molasses
2 teaspoons vanilla extract
6 tablespoons Swerve Confectioners Style
1 ounce cream cheese
1 tablespoon almond milk
*Optional 72 small red candies for buttons
Pulse the pecans in a food processor into a flour. Add the Cinnamon Cereal Milk Protein Powder, coconut flour, baking powder, baking soda, sea salt, ginger, cinnamon and cloves and pulse until fully combined.
In a large mixing bowl mix the coconut oil (or butter), and brown swerve together. Add the egg, molasses and vanilla extract and mix until fully combined.
Transfer the dry ingredients into the mixing bowl and cream together with the coconut oil mixture.
Divide the dough in half and wrap each half in plastic wrap. Place in the fridge for an hour or up to 4 days.
Preheat the oven to 350°F. Line 2 large rimmed baking sheets with parchment paper and set aside.
Sprinkle a piece of parchment paper with coconut flour. Place one portion of the dough on the parchment paper and sprinkle the top of the dough with coconut flour. Place another piece of parchment paper over the dough and use a rolling pin to roll the dough out to 1/4 inch thickness. Use a gingerbread man cookie cutter to create 12 gingerbread men. Transfer the cookies using a metal spatula to one of the prepared baking sheets. Repeat with the other half of the dough.
Bake in the preheated oven for 7 minutes. Allow the cookies to cool before transferring to a wire cooling rack.
Whisk the icing ingredients together until smooth. Place in a frosting piping bag with a thin tip. Decorate the fully cooled cookies with icing and red candies. Enjoy!
Don’t overcook these festive fellas! 7 minutes is plenty of bake time, even if they don’t look done, pull them out and check the underside - it should be golden. Enjoy!
Calories: 109
Fat: 9g
Carbohydrates: 9g
Sodium: 49mg
Fiber: 1g
Protein: 6g
Sugar: 2g