Naturally sweetened, soft pumpkin cookies, fully vegan and gluten-free. These cookies are made with just pumpkin puree, almond and coconut flour, and the classics of autumn spices.
Total Time
25min
0.0
0 Ratings
Author: The Fit Mediterranean
Servings:
8
Ingredients
•
8
tsp
Almond Butter
•
1/2
cup
Almond Flour
•
4
Tbsp
Coconut Flour
•
10
tsp
Vanilla Protein Powder
•
1 1/3
cups
Pumpkins
, roasted
•
to taste
Ground Cinnamon
•
to taste
Ground Ginger
•
to taste
Ground Nutmeg
Cooking Instructions
1.
Preheat your oven to 350 degrees F (180 degrees C).
2.
In a blender process the Almond Butter (8 tsp), Almond Flour (1/2 cup), Coconut Flour (4 Tbsp), Vanilla Protein Powder (10 tsp), Pumpkins (1 1/3 cups), 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.
3.
Set scoops out onto parchment paper.
4.
Bake at 350 degrees F (180 degrees C) for about 12 minutes.
5.
Let the cookies cool down completely before touching them.
Nutrition Per Serving
CALORIES
108
FAT
8.1 g
PROTEIN
5.4 g
CARBS
6.3 g
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