Ingredients
Servings: ￩￫
| 0.75 | Cup Pumpkin puree |
| 0.5 | Cup Smooth almond butter |
| 1 | Large Egg, whisked |
| 1 | tsp Vanilla extract or vanilla bean paste |
| 0.25 | Cup Coconut sugar (can substitute brown sugar) |
| 2 | tbsp Granulated sugar |
| 2 | tbsp All-purpose flour |
| 2.5 | tbsp Protein powder, optional (add more flour if omitting) |
| 0.50 | tbsp Cinammon |
| 1 | tsp Ginger, ground |
| 0.5 | tsp Nutmeg, ground |
| 0.5 | tsp Allspice, ground |
| 0.5 | tsp Baking powder |
| 0.25 | tsp Kosher salt |
| 0.667 | cup Dark chocolate chips |
Instructions
Pre-heat oven to 350º.
Combine the first six ingredients, through the sugars, in a bowl and mix until well combined.
In a separate bowl, combine the flour through salt.
Add dry mixture to the wet mixture and mix until well combined.
Mix in chocolate chips then drop a tablespoon-sized dollop onto a baking sheet lined with parchment paper (fewer calories and quicker clean up).
Bake 10-15 minutes. Makes 24 cookies.
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