This amazing sweet, tender and gluten-free cookie recipe is a delicious, and healthy crowd-pleaser. Our version is made with oat flour, ground almonds, No Yolking™ – 100 % Egg White Protein Powder, plus a blend of warming spices and sweet molasses. 

Molasses is loaded with magnesium, which helps keep blood sugar and blood pressure under control. Plus, you’ll get some B vitamins, potassium and valuable antioxidants! 

Prep Time: 15 minutes
Cook Time: 10 minutes 
Total Time: 25 minutes
Makes: 12 cookies


1 cup (250 mL) gluten-free oat flour
1/2 cup (125 mL) almond flour
1/2 tsp (2 mL) gluten-free baking powder
1/2 tsp (2 mL) baking soda
1 tbsp (15 mL) ground ginger
2 tsp (10 mL) ground cinnamon
1/2 tsp (1 mL) salt
1/4 tsp (1 mL) ground cloves
1/2 cup (125 mL) coconut oil
1/2 cup (125 mL) monk fruit sugar
1/2 cup (125 mL) No Yolking™ – 100 % Egg White Protein Powder
3 tbsp (45 mL) unsulfured blackstrap molasses
1 tsp (5 mL) vanilla extract


  1. Preheat oven to 325°F (160°C). In small bowl, whisk oat flour, almond flour, baking powder, baking soda, ginger, cinnamon, salt and cloves; set aside.
  2. In another bowl, beat together coconut oil and monk fruit sugar until blended. Beat in protein powder, molasses and vanilla until blended. Stir in dry oat flour mixture until combined.  
  3. Scoop into 2 tbsp (30 mL) portions and roll into balls. Arrange onto parchment-lined baking sheet, spacing at least 2-inch (5 cm) apart. Flatten tops slightly. 
  4. Bake for 10 to 12 minutes or until golden on the bottom and set around the edges (tops should be softly set). Cool completely on baking sheet. 

Tip: Add 1/4 tsp (1 mL) cayenne pepper for an extra spicy ginger cookie. 


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