Protein vegan gingerbread cookies

Recipe created by Spoonful.of.fitness Serving size: 14 cookiesIngredients: 140g plain flour (If using gluten free flour add a teaspoon of xanthan gum) 35g vegan vanilla protein 1 tablespoon flaxseed (optional) 1 teaspoon baking powder 1 1/2 teaspoon ginger 1/2 teaspoon cinnamon 1/2 teaspoon all spice mix 40g melted dairy free butter 1 egg/vegan flaxseed egg 1 + 1/2 teaspoon vanilla extract 20g syrup of choice (agave nectar, maple syrup, honey etc) ICING- 2 tablespoons icing sugar mixed with 1 tablespoon water (add colouring if you like! Method: Mix the butter, egg, vanilla and honey together. In a separate bowl mix the protein powder, flour, spices, flaxseed (optional) and baking powder together Add the wet ingredients into the dry bowl and combine well. Use your hands to form a dough and place onto a clear kitchen surface A very useful tip for rolling out your dough is to place the dough on a sheet of cling film and place another sheet of cling film on top to avoid sticking! Roll out the dough using a rolling pin until 1/4 inch thick (don't worry the dough feels crumbly but holds well!) Cut out your shapes using cookie cutters and place onto a baking tray Place into a preheated oven at 180 degrees celcius for 10 minutes Leave to cool fully before icing them!