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Gingerbread Protein Biscuits



  • 50g Wholemeal flour
  • 30g Rye flour
  • 20g Milled flaxseed
  • 35g Promax vanilla
  • 1 tsp Ground ginger
  • ½ tsp Bicarbonate of soda
  • 1 Egg white whisked until frothy
  • 40g Coconut oil (melted)
  • 25g Honey or liquid sweetener substitute


  1. Add all of the dry ingredients to a bowl and combine well
  2. Now add the egg white and mix in
  3. Now add the coconut oil and honey (or liquid sweetener substitute) and combine fully
  4. Using your hand knead the dough for 1 minute until everything is combined
  5. Squeeze into a ball and chill this in the fridge for 1 hour
  6. Pre-heat your oven to 170’c
  7. Roll the mixture out using a well floured rolling pin to around 5 mm thick
  8. Use a cookie cutter to cut into your desired shape and place the biscuits on a well lined and floured baking tray
  9. Bake for 6 – 8 minutes or until lightly golden brown
  10. Allow to cool before decorating with a drizzle of icing sugar, or simply enjoy them as they are!
  11. Recipe makes 12 – 15 biscuits

NUTRITIONALS(per biscuit without topping):
KCAL 79 | PROTEIN 3.6G | CARBS 6.9G | FAT 4G