Protein Gingerbread Cookies

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Published December 4, 2025

Suppose you’re craving gingerbread but still want to hit your protein goals. In that case, these Protein Gingerbread Cookies deliver all the warming spices and cuteness of classic gingerbread – with an added protein kick from Tony Ferguson Vanilla Plant-Based Protein Shake.

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They’re easy to make, fun to decorate, and even better to eat. Great for gifting, snacking, or serving with your afternoon tea.

Protein Gingerbread Cookies with a Festive Twist

Ingredients

1 cup nut butter of choice
2 scoops Tony Ferguson Plant-Based Protein Shake, Vanilla
1 scoop oat flour (make your own by blending Tony Ferguson Rolled Oats)
½ teaspoon Tony Ferguson Cinnamon Spice
½ teaspoon Tony Ferguson Ground Ginger
¼ teaspoon nutmeg
Milk (enough to mix a pliable dough)
Melted chocolate or icing sugar, to top
Sprinkles, to decorate

Directions

Mix the nut butter with a splash of milk. Gradually stir in the protein powder and oat flour until you have a soft, pliable dough.
Roll out the dough on parchment paper and use a cookie cutter to press out gingerbread men.
Place on a lined baking tray and bake at 180°C for 12–15 minutes.
Let cool, then decorate with melted chocolate, icing, or sprinkles. Enjoy!

Serving Tip: Pair with a warm mug of tea or hot chocolate for the ultimate cosy treat.

These Protein Gingerbread Cookies are soft, spiced, and packed with a festive flavour twist – plus a boost of Tony Ferguson Vanilla Plant-Based Protein Shake. Perfect for holiday baking with a protein punch or any time you’re craving a feel-good cookie fix.