DECEMBER- Gingerbread Pumpkin Cookies

November 9, 2018

DECEMBER- Gingerbread Pumpkin Cookies

Print recipe
Serving Size 1 cookie (makes18)
Per Serving
Calories 84 kcal
Protein 3g
Total Carbohydrate 4g
Total Fat 6g
Fibre 2g

Ingredients

  • 1 cup creamy almond butter (soft and room temperature)
  • 1/2 cup baking stevia
  • 2 tablespoons cacao powder
  • 1 heaped tablespoon pumpkin pie spice
  • 1/4 heaped tablespoon ground ginger
  • 1/4 teaspoon cinnamon
  • 1 teaspoon baking soda
  • pinch salt
  • 1 tablespoon molasses
  • 1 Large whole egg
  • 1/4 cup 'Pumpkin Spice' MuscleEgg egg whites
  • 1 teaspoon vanilla extract
  • 2 tablespoons canned pumpkin
  • 2 tablespoons coconut flour

Directions

Step 1
Preheat oven to 350 degrees and line a baking sheet with a oil pat or parchment paper. Add cacao powder, cinnamon, ginger, pumpkin spice, baking soda, and salt to a small bowl. Whisk to combine.
Step 2
Add egg, egg whites, and sugar to a large bowl or stand mixer. Whip on high for 1-2 minutes until light and fluffy. Add almond butter, pumpkin, vanilla, and molasses to mixer. Beat well for 30-45 seconds.
Step 3
Add in dry ingredients. Mix just until combined. Portion and divide cookies onto prepared baking sheet. Bake for 8-10 minutes. Remove from oven and let cool on a wire rack.
November 9, 2018 By