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