26g Protein Single Serving Gingerbread and White Chocolate Cookie

Preheat the oven to 350 F (175 C) and line a small baking tray with parchment paper. To a mixing bowl, add oat flour, vanilla protein, ginger, cinnamon, cloves, baking soda, and a pinch of salt. Whisk these dry ingredients together. Add in molasses, vegan yogurt, and 2 tbsp of almond milk. Fold together until a dough begins to form. If needed, add 1-2 tbsp more almond milk to reach a proper cookie dough texture. Fold in the chopped vegan chocolate. Roll the dough into one large cookie ball and press it onto the prepared baking tray, flattening the top. Bake for 10 minutes or until the bottom is browned. Allow the cookie to cool before carefully removing it from the tray. Enjoy!