Diet-friendly Soft Pumpkin Cookies with Protein Icing
Serves 1210 mins prep13 mins cook
Delicious delicate soft Pumpkin Pie Cookies topped with a sweet protein icing. Made with almond flour, coconut flour and collagen, these healthy cookies are Paleo, Gluten Free, Vegan, Dairy-free, Sugar-free, Low Carb and Keto too - the ultimate pumpkin dessert.
0 servings
What you need
tbsp flaxseed meal
tbsp water
cup pumpkin puree
tbsp maple syrup
tbsp almond butter
tsp vanilla extract
cup coconut flour
tsp baking powder
tbsp greek yogurt
tbsp protein powder
Instructions
1 Preheat oven to 350°F. 2 Make flax egg: Combine flaxseed meal and water in a small bowl and set aside for 10 min. 3 In a large bowl, whisk together pumpkin puree, almond butter, maple syrup and vanilla. 4 Add flax egg, almond flour, coconut flour, collagen, pumpkin pie spice and baking soda. Mix. 5 Optional: Place bowl in the fridge for about 10 minutes to chill. 6 Scoop out about 1-2 Tbsp mixture at a time, roll into balls (using damp/slighty wet hands), and place on a cookie sheet. Flatten or shape as desired (cookies will not spread). 7 Bake for 13-15 min or until edges are completely dry and center is just dry to the touch. Let rest on pan for about 5 minutes to firm up. Transfer to wire rack to cool completely. 8 To make yogurt protein icing, stir together yogurt and protein powder in a small bowl. 9 Spread icing on the cookies and enjoy!View original recipe