Noway Gingerbread Cookies

Noway Gingerbread Cookies
Did someone say, Gingerbread!? Yes, yes we did! Noway Gingerbread Cookies have arrived on the scene and they are bite-sized and delicious, with a perfect Gingerbread Kick. With silly season just around the corner, these are a great addition to the "Time buying Table", you know, the table that the snacks go onto before the mains are served. The central table for passers-by to quickly nibble at and stroll around... These Gingerbread Cookies give you a nice little protein hit while being friendly for all ages.

Serves: 42

Cook: 10 minutes


1.5 tbs ground ginger
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ground cloves
1 x scoop Vanilla Noway 
½ cup almond meal
1 cup gluten-free flour
2 tbs coconut sugar
1 tsp baking powder
Pinch of salt
¼ cup (60ml) coconut oil, melted
¼ cup maple syrup
1 tsp vanilla extract

Decorate with chocolate or preferred icing.


  1. Preheat the oven to 180C. Line a baking tray with baking paper.
  2. Mix together all dry ingredients in a bowl. Add coconut oil, maple syrup, and vanilla extract and combine well, until a sticky dough has formed.
  3. Place dough between 2 sheets of baking paper and roll out with a rolling pin to approximately 0.5cm thick.
  4. Using a cookie cutter, cut shapes in the dough and place cookie shapes onto the baking tray. Repeat until all mixture has been used. Bake for 5-10 minutes or until golden, timing can vary depending on the size of the cookies you make. If you prefer chewy gingerbread cookies then slightly undercooked.
  5. Allow to cool on the tray for 5 minutes and then transfer to a wire rack.
  6. Decorate with chocolate or icing if desired.
  7. Store in an airtight container in the pantry.


Cals per serve: 37
Net carbs: 4g
Protein 1g
Fat: 2g

For our twist on a Christmas classic see below.

ATP Christmas Trifle