Chewy Triple Ginger Cookies with Dark Chocolate Drizzle

Recipe collab  with chef Taylor Berk check out her amazing healthy recipes here

Makes 18 Cookies


  • 1.5 cups Gluten Free flour (I like Cup for Cup or Bobs Red Mill)
  • 1/2 cup + 1 scoop organic protein (click here for 20% off Designer Protein)
  • 1 teaspoons baking soda
  • 4 1/2 teaspoons ground ginger
  • 1/2 teaspoon fine grain sea salt
  • 1 stick (1/2 cup) coconut oil, melted
  • 1/4 cup unsulphured molasses 
  • 2/3 cup fine grain natural cane sugar
  • 1 1/2 tablespoons fresh ginger, peeled and grated
  • 1 large egg, well beaten
  • 2 lemons, zest only
  • 1.5 cup crystallized ginger, then finely minced, sparing 1/2 cup for garnish
  • flaked sea salt for garnish (optional)

For the Drizzle:

  • 10oz dark chocolate chips
  • 1 tbsp coconut oil
  • 2 tbsp organic protein


  1. Preheat the oven to 350. 
  2. In a large bowl, combine flour, protein,baking soda, ground ginger and sea salt. Set aside. 
  3. In a separate mixing bowl, combine melted coconut oil, molasses, sugar, fresh ginger, egg and lemon zest. If using a standing mixer, use the paddle attachment to mix at a speed of 2-4 until evenly combined. If mixing by hand, use a whisk to combine the ingredients until smooth. 
  4. In two additions, fold the flour mix into the wet mixture until there are no lumps. Be careful not to over mix. Fold in the crystallized ginger into the batter, reserving 1/2 cup for topping.
  5. In a double boiler, melt the chocolate chips and coconut oil. Whisk in the protein powder. 
  6. Line a baking sheet with parchment. Using a cookie scoop (or 1 tbsp) drop the dough in rounds 2 inches apart from one another. Set the dough in the freezer for 5 minutes before placing in the oven. 
  7. Bake for 12 minutes, opening the oven at 8-9 minutes in to flatten the dough with a spatula. If you enjoy fluffy cookies, feel free to let the dough rise. Flattening the cookies makes them chewy. 
  8. Let cool on an oven rack for 15-20 minutes. Drizzle with chocolate using a fork, then garnish with minced crystallized ginger and a sprinkle of sea salt.
  9. ENJOY with loved ones or with my Whiskey Chai.