• 140 g (4.9 oz) almond flour (or finely ground almonds)

  • 140 g (4.9 oz) slender blend Ginger Bread

  • 2 egg whites

  • 3 Tbsp honey

  • 50 ml (1.7 oz) melted coconut oil

  • 80 g (2.8 oz) dried dates (or raisins)

  • 1/2 tsp baking powder or bicarbonate soda

  • 2 Tbsp gingerbread spice mix


  1. In a food processor, combine almond flour, slender blend gingerbread, dates (or raisins), baking powder, and gingerbread spice mix.

  2. When the mass has hardened, add the remaining ingredients and blend until a fine dough forms.

  3. Roll the dough between two sheets of parchment paper to the desired thickness - the thinner the dough, the crunchier the gingerbread, and the thicker the dough, the more tender the gingerbread.

  4. Place the rolled dough into freezer for 20 minutes or into refrigerator for 2 hours.

  5. Next, cut the cookie shapes from the dough, put them on a baking sheet lined with parchment paper and bake (using protein powder) for 15-20 minutes at 150 degrees Celsius (300 degrees Fahrenheit), or (without protein powder) for 20-25 minutes at 150 degrees Celsius (300 degrees Fahrenheit) until golden.