No-Bake Gingerbread Reindeer

Gingerbread Cookie Dough:

• 80g Earth Protein (or WPC) in Salted Caramel
• 150g plain flour
• 1-2tsp ground ginger (you can also add cinnamon, nutmeg, cloves and mixed spice)
• 70ml sugar-free maple syrup
• 50g Biscoff
• 50g coconut oil
• Splash of vanilla
• 25ml unsweetened almond milk

Decorations:

• 16 pretzels (ears) – approx. 28g
• 16 candy eyeballs – approx. 8g
• 8 Jaffas – approx. 20g

1. Step 1: Heat-treat the flour by microwaving for 1-2mins (flour should not be consumed raw).
2. Step 2: Once cooled, sift together the flour, protein powder and ginger/spices, and mix well in a large bowl.
3. Step 3: Melt together the coconut oil and Biscoff in a medium bowl, then add the syrup, almond milk and vanilla. Mix until well-combined, then add to the dry ingredients in the large bowl. Mix with a spoon, then knead with your hands to form a dough. Add a splash more almond milk if necessary.
4. Step 4: Roll out the dough onto a non-stick surface (such as baking paper) to around 1.5cm thickness, then use a circle cookie cutter to cut 8 equal-sized cookies. If your dough is really soft at this point from kneading or warm weather, you may like to refrigerate for awhile before cutting your cookies.
5. Step 5: Decorate the circles as pictured, using the pretzels (ears), Jaffa (nose) and eyeballs, then freeze for about 30 mins until set. Can be stored in the fridge or freezer.

Caroline Fitzgerald

Caroline Fitzgerald, aka @she_snacks, is a qualified nutrition coach, personal trainer, teacher, mum - and amazing snack creator!

If you're after a tasty treat that's macro friendly and easy to make - she's your go-to girl.