High-Protein Pumpkin Cookies
Ingredients
- 90 grams pumpkin puree
- 46 grams egg whites
- 4 grams sugar-free cheesecake pudding mix
- 26 grams vanilla protein powder
- A few drops of liquid vanilla stevia or a stevia sweetener packet
- 2 teaspoons baking powder
Optional topping
- 24 grams Cinnamon Toffee Crunch peanut butter
Preparation
Mix all ingredients together to form a thick batter similar to pancake batter.
Let the mixture sit for 5-10 minutes to thicken while preheating the oven.
Line a baking sheet with parchment paper and spray it with coconut oil spray.
Use a spoon or a watermelon scooper to shape the batter into 6 round cookies on the baking sheet.
Bake at 350 degrees Fahrenheit for 11-12 minutes.
Allow the cookies to cool completely before storing them in the refrigerator.
Tips
Spray the baking pan before adding the parchment paper to help it stick in place.
These cookies are great for meal prepping and can be made in larger batches by doubling or tripling the recipe.
