Gingerbread Cookie Protein Donuts
Prep time
Cook time
Total time
Recipe type: Dessert, Snack
Serves: 6 donuts
  • ½ cup oat flour
  • 1 scoop Quest Nutrition Vanilla Protein Powder
  • ½ TBS coconut sugar
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg
  • 2 tsp molasses
  • 1 large egg
  • ½ cup unsweetened cashew or almond milk
  • ½ TBS Blindspot Ginger Bread Cookie nut butter(can substitute with peanut or almond butter)
  • Gingerbread Glaze:
  • 3 TBS Blindspot Ginger Bread nut butter
  • 1 TBS NuNaturals Ginger Syrup(or maple syrup with ¼ tsp each cinnamon, ginger and nutmeg)
  1. Prepare the gingerbread glaze first; as this needs to thicken for about 20 minutes or so.
  2. In a small bowl, add the nut butter and ginger syrup.
  3. Mix until well combined and place in the refrigerator.(It might look a little liquidy but this will thicken in the fridge).
  4. Preheat oven to 350 degrees and lightly grease a donut pan with non-stick spray.
  5. To a medium sized bowl, add all of your ingredients and mix until well combined.
  6. You may need to another 1-2 tablespoons of milk if your batter appears to be too thick.
  7. Distribute batter evenly between all 6 donut wells.
  8. Bake for about 15 minutes.
  9. Allow the donuts to fully cool before spreading them with the glaze.
  10. Put in fridge for a few minutes to let the glaze set if desired.
  11. Enjoy!
Recipe by Moore Ways to Wellness at