The holidays have come and gone, but your cravings for delicious holiday treats are likely sticking around. Well just like the holidays, the days of dry, tasteless protein cookies are also gone! 
Here is a recipe for delicious and moist protein cookies that you'll have to taste to believe! As an added bonus, they also contain healthy fats and slow digesting carbs - perfect for a pre-workout snack or enjoying with the family by the fireplace.
Protein Peanut Butter Ginger Cookies
Degree of Difficulty: Easy
Preparation Time: 20 minutes
Cooking Time: 7 minutes
Servings: 12
Ingredients:
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3/4 cup Oat Flour
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1/2 cup Bob's Red Mill Low carb baking mix
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1 tsp baking soda
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2 tsp cinnamon
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1/4 tsp salt
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1/2 tsp ginger
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1/4 tsp all spice
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1 Tbs stevia
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2 Tbs Splenda/Brown Sugar blend
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5 Tbs P28 White Chocolate Peanut Butter
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1 Tbs Vpx Thin Fat
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2 Tbs Sugar Free Maple Syrup
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1 egg
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1 tsp vanilla
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1 scoop VPX Vanilla Syngex Protein
Directions
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Preheat oven to 350°.
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Spray a large cookie sheet with cooking spray and set aside.
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In a medium bowl mix with a spatula the flour, baking mix, baking soda, cinnamon, salt and spices.
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Add Stevia and Brown Sugar/Splenda mix to the bowl. Combine with ingredients.
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Add Peanut butter, Syrup and egg to the mix.
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Using your hands knead and mix well the dough. The dough will be a stiff.
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Shape dough into 2 inch balls. Place in a cookie sheet at least 3 centimeters apart. The dough will spread when baking.
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Use a fork to flatten the cookies slightly
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Bake cookies for 7.5 Minutes.
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Remove from tray and immediately place on a plate or wire rack to cool.
Nutrition Facts
Serving size: 1/12 of a recipe (1.3 ounces)
This is a guest post by Mike Metzger (@Muscle_Chef on Instagram).
