Because don’t I need another pumpkin recipe? But I can’t stop myself. It’s my fave season plus the free self care cozy house aroma when they’re baking in your oven. These are gf like most of my recipes and of course blood sugar friendly. These have similar macros to a protein bar but are way more fun. Love them dunked into milk or hot coffee.
INGREDIENTS
1/4 c coconut flour or 1 c almond or oat flour (coconut flour will be lower carb and calorie and my go to)
2/3 c The Peachie Spoon Vanilla Protein Powder
1/4 c monk fruit blend sweetener, brown or white granulated works
1 tsp baking powder
1/4 tsp salt
1 tsp pumpkin pie spice or apple pie spice
1 cup pumpkin puree
2 T melted butter
1/4 dark chocolate chips (used Lilys sweets for sf)
STEPS
1)Mix dry ingredients in a large bowl. Stir well.
2)Add pumpkin and butter to the dry ingredients. Stir until all incorporated. Then, fold in chocolate chips.
3)Scoop 1/4 c batter for each cookie onto a sprayed and/or lined sheet pan. Makes 8 larger cookies. Flatten a little to desired cookie shape bc they don’t spread while baking. I like to top mine with a few more choc chips to be pretty.
4)Bake 350° for 12-15 minutes and allow to cool and harden before removing from sheet pan. I love to top mine with flakey sea salt when they’re hot out of the oven. Store in the fridge. Good for a week. Makes 8 larger cookies
per cookie (with coconut flour and butter)
104cal/6fat/9carb/4fiber/1sugar/8protein
🍑Nourishment Breakdown
PROTEIN powder
FAT butter, dark chocolate
FIBER some in coconut flour, pumpkin
CARB/STARCH pumpkin
xx, Meredith 🍑🧡
