I could seriously eat one (or two) of these every morning for breakfast.
Or, you know. Whenever.
The consistency comes out more muffin-like than cookie, but if you’re a fan of soft cookies like I am, I think you’ll enjoy them.
I may start to play around with the ingredients (like subbing the pumpkin for banana or apple or something) to try and make variations on this recipe, simply because I love it so much!
I like to take two cookies and sandwich them together with some powdered peanut butter (or regular peanut butter if you’re not watching your calorie count) and eat them like one of those oatmeal cream cookies… only better for you. And at only only 40 calories per cookie, I don’t think you’ll feel too guilty about indulging in a a pair of these.
Makes 24-30 cookies
Calories: 40 | Protein: 5g | Sugar: 1g
- 1/4 cup ground flax seed (I like to use my coffee grinder to do this)
- 2tbs chia seeds
- 1/2tbs ground cinnamon
- 3 large eggs (whole)
- 2tsp vanilla
- 1/4 cup light almond milk (I normally use unsweetened vanilla)
- 1/4 cup zero calorie sweetener
- 2 scoops of whey protein powder (I used Body Fortress vanilla)
- 1tsp baking soda
- 1tsp baking powder
- 1-15oz can pumpkin puree (NOT pumpkin pie filling)
- preheat oven to 350F
- add all ingredients to a large bowl and mix well
- grease a baking sheet and drop a spoonful (about 3 tablespoons) onto the pan; you’ll need to spread them out a little to make them into a cookie shape
- bake for about 10-12 minutes
- let them cool off before removing from the pan and enjoy!
I would definitely store these in the fridge (or freezer if you can’t go through them quickly enough!)