I remember as a kid the idea of a molasses cookies didn’t sit right with me. When offered it was a “Nope, the only good cookie has chocolate chips in it!” as a response. But as an adult I’ve discovered the Molasses cookies timeless delight. Then I got to thinking…what if you infuse them with an extra boost of protein? Like a post workout snack. That’s exactly what I’ve crafted satisfies that sweet cravings but also offers a substantial protein kick. Packed with wholesome ingredients, these cookies are perfect for that wintertime gym pump or as a midnight snack.

The Protein Molasses Cookie Recipe:

Ingredients:

• almond flour
• vanilla protein powder (plant-based or whey)
• baking soda
• ground cinnamon
• ground ginger
• ground cloves
• salt
• unsweetened applesauce
• molasses
• almond butter (or any nut/seed butter of your choice)
• coconut oil, melted
• vanilla extract
• granulated sweetener of choice (I use good ole granulated sugar)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a non-stick baking mat.
2. Combine Dry Ingredients: In a mixing bowl, whisk together the almond flour, protein powder, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
3. Mix Wet Ingredients: In another bowl, mix together the applesauce, molasses, almond butter, melted coconut oil, vanilla extract, and your choice of granulated sweetener until well combined.
4. Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and stir until a thick dough forms. If the dough seems too sticky, you can add a bit more almond flour.
5. Form Cookie Dough Balls: Roll the dough into 1-inch balls and place them on the prepared baking sheet. Flatten each ball slightly with the palm of your hand or the bottom of a glass.
6. Bake: Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake to maintain a soft texture.
7. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips and Tricks for Perfect Protein Molasses Cookies:

1. Protein Powder Variation: The type and brand of protein powder you use can affect the texture of your cookies. Whey or plant-based protein powders behave differently in baking as does each brand too. Experiment with different types to find the one that suits your taste and texture preferences best.
2. Adjust Consistency: If the cookie dough seems too sticky or wet, add a bit more almond flour, one tablespoon at a time, until the desired consistency is achieved. This helps in forming the dough into manageable balls.
3. Sweetness Level: The sweetness of these cookies can be adjusted to your liking. Add more or less of the granulated sweetener based on your preference for sweetness.
4. Storage: To keep these cookies fresh, store them in an airtight container at room temperature for up to a week. You can also freeze them for longer storage and enjoy a delicious protein treat whenever you crave one.

I hope you love every soft, flavorful bite of these protein-infused molasses cookies as much as I do. I bring them to holiday gatherings and love to thrill people when they don’t realize they’re filled with protein powder. Feel free to share on social and tag me @keltonmaloy 🙂

Print

Protein Molasses Cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 20

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup vanilla protein powder plant-based or whey
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 cup unsweetened applesauce
• 1/4 cup molasses
• 1/4 cup almond butter or any nut/seed butter of your choice
• 1/4 cup coconut oil melted
• 1 teaspoon vanilla extract
• 1/4 cup granulated sweetener of choice such as erythritol, granulated sugar, coconut sugar

Instructions

• Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a non-stick baking mat.
• Combine Dry Ingredients: In a mixing bowl, whisk together the almond flour, protein powder, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
• Mix Wet Ingredients: In another bowl, mix together the applesauce, molasses, almond butter, melted coconut oil, vanilla extract, and your choice of granulated sweetener until well combined.
• Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and stir until a thick dough forms. If the dough seems too sticky, you can add a bit more almond flour.
• Form Cookie Dough Balls: Roll the dough into 1-inch balls and place them on the prepared baking sheet. Flatten each ball slightly with the palm of your hand or the bottom of a glass.
• Bake: Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake to maintain a soft texture.
• Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
• Enjoy: Once cooled, these protein molasses cookies are ready to be enjoyed as a nutritious snack or post-workout treat!