Full of protein, healthy fats, and all that pumpkin spice goodness you’re craving this autumn. With a sugar-free option these babies hardly count as dessert! As a Certified Integrative Medicine Health Coach I would definitely place these in the “healthy snack” category. 🙂
Like many of my recipes these babies can be frozen if you want to make extra for later. I try to optimize my time by doubling or even tripling recipes to have for later. If I’m in a rush, I grab one of these or my Power Cookies from the freezer (and wait 5-10 minutes or so if I don’t want it too cold).
Ingredients
¼ cup grass-fed butter, cold ghee or coconut oil
½ cup coconut sugar, swerve brown sugar, or golden monk fruit
½ cup pumpkin puree
¼ cup nut or seed butter
1 tsp pure vanilla extract
1 room temperature pasture-raised egg
½ cup vanilla plant-based protein
¼ cup collagen
½ cup cassava flour
½ tsp baking soda
¼ tsp sea salt
½ cup Lily’s chocolate chips
Directions
- Preheat oven to 350 F and line a baking sheet with parchment paper or silicone mat.
- Cream together butter and coconut sugar in the bowl of a stand mixer or with hand beaters. Blend on medium until creamy.
- Add the rest of the wet ingredients and blend until smooth.
- combine dry ingredients in separate bowl and then slowly mix them into wet ingredients.
- Fold in chocolate chips.
- Use a cookie scoop or spoon to make 12 balls and flatten very slightly. Add a few chocolate chips to the tops of the cookies for aesthetic.
- Bake for 12-15 minutes, or until golden brown. Less time for soft cookies, more time for slightly crunchy on the outside but soft on the inside cookies.
- Cool for 10-15 minutes and and enjoy!
Will keep for 3-5 days on the counter and in the freezer for 3 months.
