Since making the Flour Free Chocolate Brownies with pumpkin purée in it, I have been looking for other things I can use pumpkin in and these cookies are it! They are really light, slightly sweet and completely delicious. I “iced” some of mine with my homemade Coconut Butter, made some thin and crispier and some fat and chewy. All were totally yum!
1/2 cup almond meal
1/4 cup plain protein powder
1/4 cup whole chia seeds
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon mixed spice
Stevia to taste (I used about 4 of the tiny stevia spoonfuls)
1/4 cup coconut oil- melted
1/4 cup nut butter
3/4 cup pumpkin puree
In a mixing bowl add almond meal, protein powder, spice, baking powder and soda and chia seeds and mix well to get out any lumps. In a small bowl combine coconut oil, nut butter, pumpkin purée and stevia. Once this is mixed well, add the wet ingredients to the dry and mix to combine. Spoon onto a baking paper lined tray and shape as you like depending on if you want thick or thinner cookies. Bake on 180C for about 20 mins or until they are browned on top and cooked through.0
Holly McBride says
These look divine!
I just bought a whole pumpkin to roast in some coconut oil. I will have to reserve some for these!
Sounds delicious Holly! There is something so YUM about roasted pumpkin.
These look cute and delicious! I love adding Chia into baked goods. My favorite so far has been making chia and chocolate gluten free pancakes…but I’m going to have to try this!
Thanks sprinklesandallergies! The pancakes sounds delcious, I am going to look them up today!