It's that time of year again... Pumpkin Spice Everything! I was making some birthday cake protein cookies for this week and came up with the idea to add a little pumpkin and pumpkin spice in the batter. These cookies are amazing! It was super easy to make and now when I'm fueling up for my runs this week I get a little taste of fall... even though I'm still waiting on some cooler weather!
1 scoop vanilla protein powder (I used GNC's Amplify)
3 Tbsp coconut flour
2 Tbsp cashew butter
Pinch sea salt
1 Tbsp pure maple syrup
Drop of vanilla extract
1 tsp ghee (or natural butter extract) - optional
1-2 Tbps almond milk
2 Tbsp pumpkin
1/2 tsp pumpkin spice - I made my own!
Cinnamon to sprinkle on top (optional)
Preheat oven to 350 degrees. Line cookie sheet with greasy proof paper and set aside.
In a small mixing bowl combine, coconut flour, protein powder, and salt. Mix until no clumps.
In a small microwave safe bowl, melt cashew butter with maple syrup until combined. Stir in vanilla extract, ghee, pumpkin, and pumpkin spicet. Pour the wet mixture in with the dry mixture and mix until a crumbly texture remains. Using a tablespoon at a time, add dairy free milk until a thick batter is formed.
Form the batter into a ball and transfer to the lined cookie sheet. Press firmly and spread out into a cookie shape. Top with optional cinnamon and bake for 8-12 minutes - 8 minutes for extra soft and chewy or 12 or so for a firmer cookie.