Ingredients

• 1 teaspoon ground cinnamon
• 2 teaspoons ground ginger
• 1/4 teaspoon ground nutmeg
• 1 teaspoon gluten free baking powder
• 2 tablespoons coconut flour
• 1 teaspoon sea salt
• 1/2 cup maple syrup
• 1 cup Mayver’s Protein Plus Peanut Butter
• 1 free range egg
• Melted dark chocolate (to decorate)

Method

1. Combine dry ingredients in a large mixing bowl (spices, baking powder, flour and salt)
2. When well mixed, add in maple syrup, Mayver’s Protein Plus Peanut Butter and egg, and mix until a sticky dough forms.
3. Tip mixture out onto a chopping board. Knead dough quickly to ensure well combined, then roll into a ball, wrap in baking paper or glad wrap, and place into fridge for 30 minutes to firm up.
4. Preheat oven to 180 degrees celsius fan forced, and line 2 trays with baking paper.
5. Remove dough from fridge and place between two sheets of  baking paper.
6. Roll dough with rolling pin to approximately 0.5cm thickness, then use cookie moulds to cut out cookie shapes of choice, and transfer to lined baking trays.
7. Bake for 12-15 minutes, or until golden on top (they will not appear firm however they firm up once cooled)
8. Remove from oven and stand to cool on tray for 5-10 minutes, before transferring to a rack to cool completely.
9. Ice with melted chocolate if you wish, and enjoy!

Thanks to Vic from @wellnesswithvic for this recipe!