Recipe makes about 30 cookies!


  • 3 cups cassava flour
  • 2 scoops Genuine Health Greek yogurt protein powder
  • 2 teaspoons ground ginger
  • ½ cup coconut sugar
  • 2 teaspoons ground cinnamon
  • ¾ teaspoon salt
  • ½ teaspoon ground cloves
  • ½ teaspoon finely ground black pepper
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ cup melted coconut oil
  • ½ cup organic molasses
  • 1 large egg


  1. In a large bowl – combine the cassava flour, ginger, cinnamon, salt, cloves, pepper, baking soda and baking powder. Whisk until blended.
  2. In a small bowl, combine the coconut oil, coconut sugar, egg and molasses and whisk until combined. (Mixture will combine easier if coconut oil and molasses is warmed on the stove).
  3. Pour the liquid mixture into the dry and mix just until combined. (Mixture will be slightly dry – that is how you want it to be)
  4. Preheat oven to 350 degrees.
  5. Line two large baking sheets with parchment paper.
  6. Roll out the dough on a separate piece of parchment paper (about ¼ inch thick)
  7. Use gingerbread man cookie cutters to cut out cookie shapes and place each cookie on a parchment-lined baking sheet (the dough doesn’t expand much, so don’t worry about leaving too much space in between)
  8. Place baking sheets in the oven.
  9. Bake for 7-8 minutes, the cookies will further crisp as they cool. Place the baking sheets on cooling racks to cool.

Make it vegan: Substitute egg with 3 tablespoons applesauce or flax egg, and use a vegan protein powder

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