I’ve been experimenting with making the perfect gluten-free protein cookies, and wanted to share with you the latest incarnation of this recipe which uses stem ginger (the type that comes in jars ready peeled and soaked in sugar syrup). The cookies this recipe makes are amazing, soft, and incredibly moreish!
Let me know what you think by posting in the comments below once you’ve tried them.
2 cups Vi Shape mix
1 cup rolled oats (oatmeal)
3/4 cup golden granulated sugar
3/4 cup coconut oil
4 balls of stem ginger in syrup
Add all ingredients to a mixing bowl (except for the ginger), and mix well.
Cut the ginger balls into cubes approx 5mm wide. Add to the mixture, and mix on a slow speed until distributed throughout the mixture.
Spray a baking tray with a little oil to prevent the cookies from sticking. Use an ice-cream scoop to scoop the mixture, then roll it into balls, and put them on the tray. You should have enough to make approximately 16 cookies (8 per tray). Allow space for the mixture to spread out during cooking.
Pre-heat the oven to gas mark 5 (375F or 190c), and bake for about 15 minutes or until golden brown. Don’t allow them to get too dark.
Allow to cook on a wire rack before moving them to an airtight container. They will stay fresh for about seven days – if they last that long! Enjoy!
I use Vi Shape Nutritional Shake Mix which is more than just protein powder, it also contains fibre, vitamins, and minerals. For full details and to order online please see http://ukteam.bodybyvi.com/