Soft & Chewy Gingerbread Protein Cookies

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by | Read time: 2 minutes

If you’re in the soft-and-chewy camp, you’ve come to the right place. Unlike their snappy cousins, these sweet treats have a gingerly touch. And it’s not just their cloud-like texture and glowing protein profile. To create A-one ginger cookies, there are three feisty forms of ginger: fresh, ground and crystallized. In the end, you have a ginger cookie that’s bursting with flavor without breaking your teeth – and there’s nothing wrong with that.

A Stack of Soft Gingerbread Cookies on Wood Table with Mug |


1-1/2 cups gluten-free flour
1/2 cup, plus 1 scoop Designer Protein Vanilla Sunshine Organic Protein Powder
4-1/2 tsp. ground ginger
1 tsp. baking soda
1/2 tsp. fine ground sea salt
2/3 cup fine ground natural cane sugar
1/4 cup unsulphured molasses
1/2 cup coconut oil, melted
1-1/2 Tbsp. fresh ginger, peeled and grated
1 large egg, beaten
Zest of 2 lemons
1 cup crystallized ginger, finely minced

Dark Chocolate Drizzle (optional)

2 Tbsp. Designer Protein Vanilla Sunshine Organic Protein Powder
10 oz. dark chocolate chips
1 Tbsp. coconut oil

Garnish (optional)

1/2 cup crystallized ginger, finely minced
Flaked sea salt


  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
  2. In a large bowl, stir together flour, protein powder, ground ginger, baking soda and sea salt until well combined.
  3. In a separate bowl, whisk together sugar, molasses, coconut oil, egg and lemon zest until smooth.
  4. In two batches, fold flour mixture into wet mixture, stirring until there are no lumps. Be careful not to overmix.
  5. Fold in crystallized ginger to incorporate.
  6. Using a spoon or melon scoop, drop about 1 tablespoon of dough onto prepared baking sheet. Place dough mounds about 2 inches apart. Set in freezer for 5 minutes.
  7. Bake 12 minutes. At about the 8-minute mark, use a spatula to flatten dough balls into cookie shape. This will help them become chewier.
  8. Move cookies to cooling rack and let set 15-20 minutes. Meanwhile, prepare the drizzle.
  9. In a double boiler, melt chocolate and coconut oil. Once smooth, whisk in protein powder until fully incorporated.
  10. Using a fork, drizzle chocolate over cooled cookies. Top with crystallized ginger and sea salt, if desired.