INGREDIENTS
Wet ingredients :
1 c pumpkin puree
1/2 c liquid egg whites
1 carrot, shredded (about 1/4 cup)
1 c nonfat Greek yogurt
1 tsp vanilla extract
1 tsp cake batter extract (or more vanilla)
Dry Ingredients :
2/3 c The Peachie Spoon Vanilla Protein Powder
1/2 c coconut flour
2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
STEPS
1)In a large bowl, combine wet ingredients and stir. Add dry ingredients and stir to combine.
2)On a large lined sheet pan, form into 6 large cookie shapes. Mine were about 1/2 cup of batter a piece. If you have an XL sheet pan, use that. I didn’t use mine and they spread some but still turned out great.
3)Bake at 375° for 12-15 minutes. Place on a cookie rack to cool. After cooling, make icing below if desired. Store cookies in the fridge for up to a week. I like to microwave mine for 15-20 seconds before enjoying.
SPICED CREAM CHEESE ICING (optional)
1 - 8 oz 1/3 less fat cream cheese, softened
1/4 cup confectioners sugar replacement @swervesweetie
1/2 tsp vanilla extract
1/4 tsp cinnamon or pumpkin pie spice
2 T chopped pecans (for topping)
Stir ingredients in a bowl and spread over cooked and cooled cookies. Sprinkle with pecans.
per cookie with icing & pecans
232cal/9fat/13carb/7fiber/21protein
xx, Meredith🧡🍑
5 comments
I just made these and they turned out sooo good! I used the modification for all purpose flour since that’s what I had on hand, but I can’t wait to make them again with the coconut flour. Thank you for the recipe!
I hope these questions are helpful to others too since I’ve posted. 3! lol sorry!! Is the nutrition info with or without the frosting? Thanks!!!
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thepeachiespoon replied:
With!
Also any chance I can use unflavored collagen instead of the vanilla protein powder? I assume I can’t but thought I’d ask. Thanks! They look incredible! Thanks for the awesome recipe!
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thepeachiespoon replied:
I haven’t tried but I’d think it would work. But the only sweetener is in the vanilla protein powder so I’d add some sweetener too.
Hi can I use eggs or egg whites for the liquid egg whites? Thanks!
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thepeachiespoon replied:
2 whole eggs or separate yolks from whites and measure 1/2 c whites. Either way. Whole eggs will make fat/cal higher and protein a little lower per cookie.
If you don’t have coconut flour, can you use gluten-free that’s 1:1 or all purpose flour?
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thepeachiespoon replied:
Yes! Coconut is super absorbent so 1/4 c coconut flour = 1 c all other flours for a swap. Almond adds more fat and all purpose adds more carbs but both will work!