Cooking Instructions
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Step 1
Preheat your oven to 350 degrees F (180 degrees C).
Step 2
In a blender process the
Almond Butter (50 g)
,
Almond Flour (60 g)
,
Coconut Flour (30 g)
,
Vanilla Protein Powder (20 g)
,
Pumpkins (150 g)
,
Ground Cinnamon (to taste)
,
Ground Ginger (to taste)
, and
Ground Nutmeg (to taste)
together until you get a smooth paste. If too soft refrigerate for 30 minutes.
Step 3
Set scoops out onto parchment paper.
Step 4
Bake at 350 degrees F (180 degrees C) for about 12 minutes.
Step 5
Let the cookies cool down completely before touching them.
