Spicy, crispy, great with coffee or milk, these gluten-free cookies taste so good they’ll become a winter staple!

Ingredients

Dry:

• 1 1/4 c. almond flour
• 1 T tapioca flour (plus a bit more for dusting)
• 1/2 c (2 scoops) NÜTRIR® Vanilla Protein Shake
• 3 T coconut sugar
• 1 t baking powder
• 1 t ground ginger
• 1 t cinnamon
• pinch nutmeg

Wet:

• 2 T molasses
• 1 T honey
• 1 egg

Instructions

1. Preheat oven to 375°F, prepare baking sheet with parchment paper
2. Mix dry ingredients in stand mixer or large bowl
3. Add wet ingredients
4. Stir into a thick dough
5. Roll dough out to 1/4 in. on a well-floured surface (use tapioca or almond for gluten free option)
6. Cut out cookies with cookie cutters and place on prepared baking sheet
7. Bake 8-10 minutes
8. Dust with tapioca powder, ice with frosting of your choice if desired

Makes approx. 12 cookies

Oven: 375°F
Bake Time: 8-10 min.
Prep Time: 20-30 min.

NOTE: Caloric and nutrient values will vary