Ginger Snaps!

by on January 15, 2013


  • 1/4 cup vanilla whey isolate
  • 1/4 cup oat Flour
  • 1 tbsp golden flaxseed meal
  • 2 tsp powdered Stevia
  • 1.5 tsp cinnamon
  • 2 pinches of sea salt
  • 1.5 tbsp ginger (if you like a strong ginger flavour, use upwards of 2tbsp)
  • 1/2 tsp baking soda
  • 1/4 tsp allspice
  • Pinch of cloves
  • 1 tbsp organic brown sugar

2 egg whites
1/2 tsp vanilla extract
2 tbsp blackstrap molasses

1. Preheat oven to 350.
2. Combine all dry ingredients in a bowl. Mix well.
3. In a separate bowl, mix, wet ingredients well.
4. Add wet ingredient to dry, and mix well, ensuring no lumps.
5. Spray a cookie sheet lightly with olive-oil cooking spray.
6. Roll dough into just-over tsp. size balls. For a harder “snap” flatten the dough balls into mini pancakes by using a spoon.
For softer “snaps” still flatten, but not as thin.
7. Cook for 10-15 minutes or until crisp and brown.
8. Sprinkle top with cinnamon

Nutrition – Makes about 12 cookies
Per cookie = 40 calories
Protein 2.4g
Carbs 6g
Fat .5g

from December 2011:
Holiday Cookies… Mountain Dog Style