I finally made the pumpkin protein cookies I’ve been talking about. I’m surprised at the lack of pumpkin cans I’ve purchased this fall. Last year at this time, I found myself buying at least one can of pumpkin a day.
I plan on stepping up my pumpkin game next month, especially since it’s October!
This morning was the start of my pumpkin phase. I made pumpkin protein cookies to go with my breakfast.
Ingredients: *1/4 cup ground flax seed, *2 tablespoons chia seeds, *1/2 tbsp of ground cinnamon, *3 large eggs, *2 teaspoons vanilla, *1/4 cup of light almond milk, *1/4 cup Stevia in the raw, *2 servings whey protein powder, *1 teaspoon baking soda, & *1 teaspoon baking powder, 1 can (15 oz) pumpkin.
-Preheat oven to 350 degrees.
-Add all the ingredients to a mixing bowl and combine well.
-Grease a baking sheet and drop(3 tablespoons) a spoonful of pumpkin onto the pan. Spread it out into a cookie form.
Bake the cookies 10-12 minutes.
Store the cookies in the refrigerator. I like to eat them cold.
Let the cookies cool on the pan before removing.
Recipe makes 24-26 cookies.
Nutrition Per Cookie:
40 Calories, 2g Fat, 5g Protein, 3g Fiber, 4g Fiber, 1g Sugar. 
I had mine with breakfast this morning. I love high protein breakfast. My breakfast consisted of a 4 egg white, 1 egg omelet, bacon, watermelon, jelly, and protein cookies.
The cookies are really soft, but incredibly delicious. They have more of a muffin texture. If you’re a pumpkin fan, you’ll love these. Plus, pumpkin is extremely healthy for you!
