These cookies were the result of the need to bake some Thumbprint Cookies but lacking all the ingredients I needed. I had only just enough nut butter for the mix but not the thumbprint on top and had no protein powder left. My fall back plan was the Chocolate Gingerbread Cookies, instead I ended up with a bit of a hybrid between the two. I had no recipe, I made it up as I went, give this a whirl and see how you go. I also found some leftover Mocha Frosting and thought it would be the perfect thing for the centre of the cookie sandwich!
1 cup almond meal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 tbs ground ginger
Stevia to taste Or 1/4 cup honey/agave/maple syrup
1/2 cup raw cacao
1/4 cup nut butter (I used CAC (coconut almond & cashew)
3/4 cup pumpkin puree
Preheat oven to 160C. Line a baking tray with baking paper. Mix all ingredients together well in a bowl. Spoon out and form into cookie shape on tray. Bake for about 20mins or until just starting to brown on outside. Allow to cool on a wire rack and once they are completely cool you can spoon a dollop of frosting in the middle. Enjoy!