Diet-friendly Soft Pumpkin Cookies with Protein Icing
Serves 12
10 mins prep
13 mins cook
23 mins total
Delicious delicate soft Pumpkin Pie Cookies topped with a sweet protein icing. Made with almond flour, coconut flour and collagen, these healthy cookies are Paleo, Gluten Free, Vegan, Dairy-free, Sugar-free, Low Carb and Keto too - the ultimate pumpkin dessert.
2 servings
Protein Yogurt Icing
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Preheat oven to 350°F.
Make flax egg: Combine flaxseed meal and water in a small bowl and set aside for 10 min.
In a large bowl, whisk together pumpkin puree, almond butter, maple syrup and vanilla.
Add flax egg, almond flour, coconut flour, collagen, pumpkin pie spice and baking soda. Mix.
Optional: Place bowl in the fridge for about 10 minutes to chill.
Scoop out about 1-2 Tbsp mixture at a time, roll into balls (using damp/slighty wet hands), and place on a cookie sheet. Flatten or shape as desired (cookies will not spread).
Bake for 13-15 min or until edges are completely dry and center is just dry to the touch. Let rest on pan for about 5 minutes to firm up. Transfer to wire rack to cool completely.
To make yogurt protein icing, stir together yogurt and protein powder in a small bowl.
Spread icing on the cookies and enjoy!
