Updated on December 3, 2014
Ginger Pillow Cookies (Made with Protein!)
Low Carb, Full of Ginger and Protein, hardly your average holiday cookie…
Ginger Pillow Cookies
Makes 9 Cookies
1/2 C. Pescience Snickerdoodle Protein
1/2 C. Optimum Nutrition French Vanilla Creme
1/2 C. Stevia (Mine measures cup for cup with sugar)
1/2 tsp. Ground Ginger
1 tsp. Cinnamon
1/2 tsp baking soda
1/4 tsp. xantham gum
2 Tbsp. Molasses
1/3 C. Coconut Oil (Warm)
2 Tbsp. Egg Whites
1 tsp. Vanilla Extract
Line a cookie pan with parchment paper.
Preheat the oven to 350 degrees fahrenheit.
Combine all dry ingredients in a bowl and mix.
In a separate bowl, warm your coconut oil
Then in the same coconut oil bowl add molasses, egg whites, and vanilla.
Once combined, pour your wet ingredients into dry and mix well. It will be very thick, almost sticky.
Drop batter by the spoonful onto the cookie sheet, leave at least 2 inches between cookies because they will flatten, then expand!
Bake for 6-8 minutes, keep an eye on them, as you don’t want them to burn.
Allow to sit on parchment paper for ten minutes then enjoy! I store mine in an airtight container in the fridge for up to 3 days. I don’t think they’ll last that long though. 😉