My favorite Christmas cookie? Gingerbread. Chewy ones! In truth, I made this gluten free, reduced fat, dairy free, naturally sweetened Rotten Recipe Revamp below to save myself from gaining self-indulgent holiday chub, as much as my friends, family and clients!

Spend five minutes with Byron or I, and you’ll learn we’re obsessed with our dog Mojo! The most striking features of our Vizsla Ridgeback rescue is his gorgeous satiny ruby coat…so we frequently call him GINGER BEAST. When I thought of creating a healthier version of my favorite cookie, my obsession clearly peaked…I made a few stars and a few trees to celebrate Christmas, but kept maniacally cutting more and more doughy Mojos. And, besides reindeer antlers, what could possibly be more festive fun to paint on your Ginger Beast cookies than ugly Christmas sweaters?

2 ½ cups gluten free flour
½ cup Met-Rx Vanilla protein powder
1 tsp baking soda
2 Tbsp ground ginger
2 tsp pure stevia extract
1 Tbsp cinnamon
1 tsp nutmeg
½ tsp cayenne
½ tsp ground cloves
¼ tsp sea salt
1/3 cup coconut oil
2 eggs
½ cup molasses
8 dates, pitted & softened. See Blog: Baking with Dates

In large bowl of stand mixer with dough attachment combine dry ingredients with wooden spoon and set aside.
Place dates in heatsafe bowl and cover with boiling water. Allow to soften for a few minutes, then drain water from bowl. Place softened dates, molasses and coconut oil in blender or food processor and puree until dates are no longer distinguishable then pulse in eggs. Pour mixture over dry ingredients. Turn mixer on medium-low speed and mix until thick dough forms. Divide dough into 3 separate mounds. Roll out each mound between 2 pieces of parchment paper to ¼ inch thickness and refrigerate for an hour or until firm.

Place oven racks in center of oven and heat to 350 degrees.

Line two cookie sheets with parchment paper. Remove parchment from dough and use cookie cutters of choice to cut out cookies.  [I used a really basic dog shape found at Surfas in Culver City, likely a Labrador, and pulled the legs a bit to make them longer and make the Ginger Beasts leaping. Funny enough, there’s a number of dog breeds whose likeness has been captured in these cookie cutters. Unfortunately, Mojo’s Rhodesian Ridgeback roots cannot be found, and he was insulted by the Vizsla shape which looked bloated and judging by the small head, had a pituitary problem].

Dog Breed Cookie Cutters

Place cookies 1 inch apart on prepped baking sheet. Bake 8 to 10 minutes. Rotate baking sheets halfway through cooking if you do not have a convection oven for more even cooking. Allow cookies to cool for a few minutes before transferring to wire cooling rack with a wide spatula. Decorate as desired with Sugar Free Icing.