Ingredients (makes 9 Cookies):
30g Vanilla Whey/Casein Blend Protein Powder
20g Vegan Vanilla Protein Powder
15g All Purpose Flour
10g Almond Flour
5g Coconut Flour
3g Zero Cal Sweetener
3g Baking Soda
Pinch of Sea Salt
75g Canned Pumpkin
30g Sugar Free Pancake Syrup
1 Large Egg
Toppings:
15g Brown Sugar
2g Ground Cinnamon
2g Zero Cal Sweetener
1.) Add all your dry cookie ingredients into a bowl and mix to avoid clumping. Then add your wet ingredients and mix till all combined.
2.) Then take a small cookie scooper and add 9-10 cookie dough balls to a pan covered in parchment paper.
3.) Then add a little bit of cold water to a small bowl. Dip your fingers into that water and then gently spread your cookies into almost the shape you want them. They will rise and fall a bit but won’t be in the oven long enough to move a ton.
4.) Add your brown sugar, ground cinnamon and zero cal sweetener mix to the tops.
5.) Add to the oven on 350 Degrees F for EXACTLY 4 minutes. Take out, and let cool for 15 minutes and enjoy! These are soft baked so won’t be super firm! More melt in your mouth!
