This is essentially a spin on one of my most popular and most recreated recipes – Protein Hobnobs which are part of a mini collection of the many ways with one simple 4 ingredient recipe I called the ‘Customisable Protein Biscuits‘. Give them a go – so simple, quick, versatile and easy. I promise you won’t be disappointed!
I wanted a rollable dough. Something I could use a cookie cutter with. I wanted it crispy on the edges, and slightly softer in the middle with a little chew. Which is exactly what I ended up with. It’s funny. A couple of years ago this would probably have taken multiple attempts, but having experimented with so many different things, you get to know your ingredients meaning you can predict how different combinations will turn out.
In light of the Christmas season, I also wanted it gingerbread flavoured – not too strong, but just a hint. And I wanted it oaty. I wanted it dairy free and I wanted to make it vegan. Not because I’m going vegan by any means – I mean, I definitely wouldn’t be eating this brownie if I was vegan!! But because it’s a challenge and I like a challenge.
So here we have it: ridiculously simple vegan gingerbread cookies. I’m yet to experiment with making them thicker. But as you can see from the pictures, I used the left over bits of dough to make miniature stars and also a thumbprint cookie! Although the size of it makes it more like a little-finger-print cookie. The stars came out so so well, stuck between whether I prefer the bigger one or the smaller ones! The smaller ones because of their reduced size, had more of an even crispness and had a wonderful texture. But then again, the little-finger-print cookie was also delicious.. Ah it’s such a hard life, deciding which cookie you prefer.
- 20g pea protein
- 30g oat flour (I used homemade – just blitz oats in a food processor)
- 2 tsp (10ml) coconut oil, melted
- 50ml sugar free gingerbread syrup (see notes)
- pinch of salt, opt
- Combine the pea protein, oat flour and salt (if using) in a bowl. Make a well in the centre and add the coconut oil and sugar free syrup. Stir it together, bringing the flour in from the edges of the circle as you stir.
- Bring it together into a ball. Wrap in cling film and leave for 30 minutes. It will firm up as the pea protein and oat absorb the liquid. The dough can also be left over night.
- When ready, roll the dough out to your desired thickness and use a cookie cutter shape to cut the biscuits out.
- Bake at 175C until golden brown, roughly 10-15 minutes. These are more good natured baking wise compared to the Protein Hobnobs in that they don’t cook as quickly and catch as easily.
Notes: For the coconut oil, you may use melted butter or ghee. For the oat flour you may use wholemeal flour or spelt flour, although I do recommend using oat for the flavour and texture it gives. Wholemeal/spelt will give a much crisper texture. In place of the sugar free gingerbread syrup, I would recommend using 10ml honey (or agave) and 40ml almond milk, plus 1/2 tsp gingerbread spice mix to be mixed into the flour combination.