MACROS (per serve):
Serving size - 17.6g
Protein - 2.3g
Carbohydrate - 8.8g
Fats - 2.1g
Calories - 67 caL

Keep on track this Christmas with these delicious vegan Gingerbread Cookies, packed with protein and lower in calories. These little guys are sure to be a hit not just with the health conscious but anyone with a sweet tooth. If you like your Gingerbread with a bit more heat add another teaspoon (or two) of ginger. These are a great vegan-friendly cookie that can be decorated in the traditional way or go crazy with everyone's favourite, smarty buttons. You could even make a double batch (double because half probably won't make it to the cooling rack), pop a few in a tin and gift them to friends or family.

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Ingredients for Gingerbread Cookies:
2 cup Spelt Flour
2 scoops VPA Premium Plant Vanilla (SEE LINK BELOW)
2 tsp Ginger (ground)
2 tsp Cinnamon
½ tsp Baking Powder
½ tsp Baking soda
½ tsp Cloves
½ tsp Nutmeg
½ tsp Salt
½ cup Coconut Sugar
5 tbsp Coconut Oil
3 tbsp Molasses
¼ cup Apple Sauce
2 tbsp Almond Milk

How to make Gingerbread Cookies:
Preheat the oven to 170º and line a tray with greased baking paper.
In a large mixing bowl add all ingredients and mix until well combined.
Roll out the dough between 2 sliced or baking paper, approximately 5mm thick.
Using a cookie cutter press out your cookies and transfer to baking tray.
Chill in freezer for 10 minutes before baking for 10 - 12 minutes.

PREMIUM PLANT:
www.vpa.com.au/products/premium-plant-vegan-protein

INSTAGRAM:
www.instagram.com/vpa_australia/