Gingerbread Thumbprint Cookies

Gingerbread Thumbprint Cookies

Sundays are for baking and making your whole house smell of ginger biscuit! With Christmas coming up soon, try to make these deliciously festive treats for the family. This recipe only requires six ingredients and can also be eaten raw.  

Ingredients

3/4 cup of oats

2 scoops Free Soul ginger biscuit protein powder

1-inch thumb ginger, peeled and chopped into small pieces

2 tbsp almond butter

3 tbsp plant-milk (I used hazelnut)

2 tbsp maple syrup or liquid sweetener of choice

Chocolate spread of your choice & any other toppings you wish

Recipe

Preheat oven to 180c and line a baking tray with parchment paper

In a blender, combine all ingredients until you have a cookie dough consistency

Divide into 8 equal piece and shape into balls. Arrange on a tray and flatten into round disks

Press down in the centre using your thumb to create the ‘thumbprint’

You can either eat them raw and fill with your chocolate spread at this point, or bake for 10 minutes, then cool for 20 minutes and fill

Decorate with any other toppings you wish!

Can be stored in the fridge for up to 5 days, enjoy!

*Recipe by @bonniebrazilb 


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