High protein gingerbread cookies stuffed with a maple cream cheese filling ✨🫶🏼

Описание: Made with @Proteinworks Vegan Wondershake they are thick and chewy with that sweetly spiced gingerbread flavour, and then you get the creamy maple centre for soft gooeyness in every single bite.

Cookie:
280g plain flour
30g @proteinworks vegan wondershake
2 1/2 tsp ground ginger
2 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/2 tsp bicarbonate soda
160g dairy free unsalted butter, soft
140g light brown sugar
80g dairy free yoghurt, room temp
80g black treacle / molasses

Maple cream cheese filling:
180g dairy free cream cheese, soft
30g maple syrup
15g @proteinworks vegan wondershake

Start by making the filling.
Line a tray with baking paper.
In a small bowl whisk together the cream cheese, maple syrup and protein powder (you can do this with an electric whisk or by hand) until combined.
Spoon the mixture evenly onto the lined tray (6 for big cookies or 12 for smaller cookies)
Transfer to the freezer to set.

Next make the cookies.
Using an electric whisk or stand mixer, whisk together the butter and sugar until combined. Add in the black treacle and yoghurt, whisk again until fully combined.
Fold through the dry ingredients.
Scoop 6 or 12 portions of the dough and place the frozen cream cheese in the centre.
Fold the dough about the cream cheese and then place onto a lined baking tray.
Transfer to the freezer for at least 2 hours.
Once ready to bake preheat the oven to 170 degrees C (fan oven)
Bake for 12-14 minutes (depending on the size of the cookies you may need more or less time)
Serve with a dusting of icing sugar.

Subscribe to our channel:    / @proteinworksofficial  

Check out our website: https://bit.ly/3p7tKjV

*********************************

Official YouTube channel for Protein Works.

Stay tuned for brand new videos coming your way. Think super tasty recipes, easy and convenient shakes and nutritional advice for both beginners and the more advanced of you; it's all here!