Molasses Protein Cookies

Directions

1. Pre-heat oven to 375° F and line a large cookie sheet with parchment paper. If needed, line two cookie sheets with parchment.

2. Whisk together flour, protein powder, baking soda, cinnamon, ginger, salt, and cardamom in a medium mixing bowl. Set aside.

3. In a small bowl, whisk together egg or vegan egg replacement with molasses until smooth. Set aside.

4. In the bowl of a stand-up mixer fitted with the paddle attachment or in a large mixing bowl with an electric hand whisk, beat the butter, brown sugar, and granulated sugar together on high speed until light and fluffy; about 3 minutes.

5. Scrape the sides of the bowl with a spatula, turn the speed to low, and slowly pour in the egg mixture until smooth. Add in the dry ingredients all at once and beat on low until moistened, scrape down the sides, then boost the speed to medium-high for 15 seconds.

6. Cover bowl of dough with plastic wrap—pressing the plastic wrap right against the surface of the dough—and let rest in the fridge for 30 minutes

7. Scoop out a 2 tablespoon portion of dough, form it into a ball, place it on prepped cookie sheet, and lightly flatten into a small disk. Repeat for rest of dough.

8. Sprinkle all of the cookies with a few heavy pinches of cane or raw sugar. Ensure the cookies have about 2 inches of space between them as they’ll spread out during baking; if necessary, split between two cookie sheets.

9. Bake for 9 ½ minutes, rotating and switching the pans once throughout if using two cookie sheets. Note: when they come out of the oven, the middle will be gooey; that’s okay because they will firm up as they cool.

10. Transfer parchment with the cookies on it to a cooling rack and let cool for 10-15 minutes. Enjoy while warm or store at room temperature in an airtight container for up to three days.