Name: Diet-friendly Soft Pumpkin Cookies with Protein Icing
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 12
Cuisine: American
Ingredients: O Organics Flaxseed Meal, Golden; Talking Rain AQA Water, 9.5 pH; SIGNATURE SELECTS Pumpkin, 100% Pure; O Organics Maple Syrup, Organic, 100% Pure; Justin's Almond Butter, Cinnamon; Value Corner Vanilla Flavor, Imitation; Bob's Red Mill Super-Fine Natural Almond Flour; O Organics Coconut Flour; Knox Original Unflavored Gelatin; Morton & Bassett Spices Pumpkin Spice; SIGNATURE SELECTS Baking Powder, Double Acting; Oikos Greek Not-So-Traditional Blended Lip-Smacking Lemon Meringue Yogurt; Naked Protein Tropical Protein Smoothie

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Preheat oven to 350°F.
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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.

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Spread icing on the cookies and enjoy!
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Diet-friendly Soft Pumpkin Cookies with Protein Icing

Serves 12

10 mins prep

13 mins cook

23 mins total

What you need

Protein Yogurt Icing

How to make

Available coupons from Hayl's Kitchen