Pumpkin Cookie Butter Stuffed Cookies

October 2, 2017

Pumpkin Cookie Butter Stuffed Cookies

Print recipe
Serving Size 1 cookie
Per Serving
Calories 113 kcal
Protein 1g
Total Carbohydrate 11g
Total Fat 7g
Fibre 1g

Ingredients

  • 1 1/2 cup Kodiak 'Pumpkin Flax' Energy Cakes Mix
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup softened butter
  • 1/2 cup coconut sugar
  • 1 Large whole eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup canned pumpkin
  • 1/3 cup cookie butter
  • 1 heaped tablespoon coconut flour

Directions

Step 1
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Step 2
Make filling by adding pumpkin, cookie butter, and coconut flour to a small bowl. Stir well until smooth. Scoop into small balls (about 1 1/2") and freeze until ready to use.
Step 3
Combine Kodiak, baking soda, and salt into a small bowl.
Step 4
Add butter and coconut sugar to a stand mixer or large bowl. Beat on high until light and fluffy. Add vanilla extract and egg. Beat well. Slowly add dry ingredients to wet ingredients in 3 small batches, mixing in between each addition.
Step 5
Remove filling from freezer and begin forming cookies. Scoop a heaping tablespoon of the dough and flatten slightly in the palm of your hands. Place the frozen filling on top. Bring the edges of the dough around the filling and pinch the edges together to seal, adding more dough.
Step 6
Bake until the cookies are golden on the bottom,12 to 15 minutes
October 2, 2017 By