Oatdacious Gingersnap Breakfast Cookies


Vegetarian, each has 10 grams protein

Gluten free

Makes 6 cookies


2 scoops Oatdacious Whipped Vanilla 3 in 1 Smoothie Protein

½ cup unsweetened almond milk

½ cup molasses

1 cup almond flour

1/2 cup almond butter

1 teaspoon ginger powder


Mix dry ingredients, then add almond butter, almond milk and molasses until batter is mixed.

Enjoy by the spoonful (no baking required)


Drop by spoonful on baking tray lined with parchment paper. Dip a spatula in water and gently flatten the cookie. Bake at 350F for approx. 10 minutes. Let cool before removing from baking tray.