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Gingerbread Muscle Man Protein Cookies featured image
Cookies, Gingerbread, Protein
Recipes

By Diana Keuilian

Gingerbread Muscle Man Protein Cookies

[[ recipeID=recipe-8kng5ycgk, title=Gingerbread Muscle Man Protein Cookies ]]

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​These aren’t ordinary gingerbread men...they are gingerbread MUSCLE men! 

With a big serving of Trulean Frosted Vanilla Cake Grass Fed Whey Protein 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! 

Servings: 24

Keywords: Gingerbread, Cookies, Protein

  • Prep Time: 2 mins
  • Cook Time: 7 mins
  • Total Time: 9 mins

Ingredients

Instructions

Ingredients

For the Gingerbread Muscle Man Cookies

  • 2 cups pecans, toasted and chopped
  • ½ cup Trulean Frosted Vanilla Cake Grass Fed Whey Protein
  • ¼ cup coconut flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 Tablespoon ground ginger
  • 1 ½ 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

For the Icing

  • 6 Tablespoons Swerve Confectioners Style
  • 1 ounce cream cheese
  • 1 Tablespoon almond milk
  • *Optional 72 small red candies for buttons

Instructions

  1. Pulse the pecans in a food processor into a flour. Add the Frosted Vanilla Cake Grass Fed Whey Protein, coconut flour, baking powder, baking soda, sea salt, ginger, cinnamon and cloves and pulse until fully combined.
  2. 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.
  3. Transfer the dry ingredients into the mixing bowl and cream together with the coconut oil mixture.
  4. Divide the dough in half and wrap each half in plastic wrap. Place in the fridge for an hour or up to 4 days.
  5. Preheat the oven to 350°F. Line 2 large rimmed baking sheets with parchment paper and set aside.
  6. 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.
  7. Bake in the preheated oven for 7 minutes. Allow the cookies to cool before transferring to a wire cooling rack.
  8. 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!

Nutrition Facts

Serving Size: 2

Serving Per Recipe: 24

Amount Per Serving
Calories 109
% Daily Value*
Total Fat 9g 13%
Saturated Fat g 0%
Trans Fat g
Sodium 49mg 2%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Sugars 2g
Protein 6g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: