Diet-friendly Soft Pumpkin Cookies with Protein Icing
Prep Time10mins
Cook Time13mins
Total Time23mins
Servings: 122½” wide cookies
Calories: 76kcal
Course: Breakfast, Dessert, Snack
Cuisine: American
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.
Ingredients
1TbspFlaxseed Meal
2½TbspWater
½cupPumpkin Puree, 122g, Not pumpkin pie filling
3TbspMaple Syrup, sugar-free recommended
2TbspAlmond Butter, 32g
1tspVanilla Extract
½cup + 2 TbspAlmond Flour, about 50g
⅓cupCoconut Flour, about 42g
2scoopsUnflavored Collagen, about 2 Tbsp, or more Almond Flour
2tspPumpkin Spice
1tspBaking Powder
Protein Yogurt Icing
2TbspGreek or Coconut Yogurt (for Paleo/Vegan), about 28g
1TbspProtein Powder, about 5g
Instructions
Preheat oven to 350°F.
Make flax egg: Combine flaxseed meal and water in a small bowl and set aside for 10 min.
In a large bowl, whisk together pumpkin puree, almond butter, maple syrup and vanilla.
Add flax egg, almond flour, coconut flour, collagen, pumpkin pie spice and baking soda. Mix.
Optional: Place bowl in the fridge for about 10 minutes to chill.
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).
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.
To make yogurt protein icing, stir together yogurt and protein powder in a small bowl.