Preheat oven to 325°F (160°C).

Combine all the dry ingredients (flour, protein powder, ginger, cinnamon, nutmeg, salt, and baking soda) in a mixing bowl and set aside.

In a separate bowl, mix together all of the wet ingredients (maple syrup, peanut butter, applesauce), adding a small splash of water until evenly combined.

Slowly add the wet ingredients into the dry and combine until a dough forms.

Place the dough between two sheets of wax or parchment paper and roll it out with a rolling pin until the dough is about 1/4 inch (0.6 cm) thick.

Cut dough into 3 inch (7.5 cm) rounds. (Note: To match the serving sizes listed in the meal plan, be sure to form the number of cookies shown in this recipe's "Makes" section above.)

Place cookies on a lined baking sheet and place in the freezer for about 5 minutes to firm up.

Bake for 9-12 minutes. Let cool and enjoy!

Meal Prep Note: Store leftover cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze for up to 3 months.