It's the Holiday Season!! Bring on ALL the holiday flavors. We are SO pumped for the holidays over here, especially the seasonal flavors. We are beyond excited for our new Gingersnap Banana Bread Mix. It is sweet and spicy, essentially the perfect vegan and gluten free holiday treat.
If you are looking to take your holiday baking to the next level, look no further than these super moist, melt in your mouth Gingersnap cookies. Eat them fresh out of the oven when they are warm and gooey or wait until they are iced and eat with a cup of coffee for a mid day pick me up. These cookies can do no wrong.
What do you need to make these gingersnap perfections? The cookies start with our NEW limited edition Gingersnap Banana Bread Mix! You will need 1/4 of the mix. You also need 2 tbsp almond flour, 1 tbsp protein powder, 1/4 cup mashed banana, 1/2 tbsp granola butter, and 1 tbsp almond milk.
For the frosting you only need 2 simple ingredients: 1/4 cup vegan cream cheese and 2 tbsp maple syrup. Et viola, now you are all set to get baking!
To begin, Preheat your oven to 350° F. Next, prepare your pan. Grease parchment paper with nonstick spray and set on a cookie sheet. Now, gather all your ingredients for the cookies. Mix together all cookie ingredients until smooth. Once smooth, pour your batter onto your parchment paper into a round shape. Place your cookie on a baking sheet and bake for 8 minutes.
To make the frosting, stir together your maple syrup and cream cheese. Stir until your frosting has no clumps left.
Take your cookies out of the oven and let cool completely, then top with your frosting and a dash of cinnamon. Now you have some of the most scrumptious vegan and gluten free cookies to ENJOY <3