Pumpkin Spice Cookies
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 118.2
- Total Fat: 9.3 g
- Cholesterol: 0.0 mg
- Sodium: 81.5 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 1.7 g
- Protein: 3.3 g
View full nutritional breakdown of Pumpkin Spice Cookies calories by ingredient
Introduction
Yummy and guiltless. Packed with protein and fiber. Gluten Free. Yummy and guiltless. Packed with protein and fiber. Gluten Free.Number of Servings: 24
Ingredients
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10 serving Bob's Red Mill Almond Flour - per 1/4 Cup
.5 tsp Baking Soda
.25 tsp Cinnamon, ground
.25 serving Cloves
.25 tsp Ginger, ground
.5 tsp Salt
3 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil
2 serving Egg whites, Egg Beater Liquid Egg Whites
1 serving Pumpkin-Libby's 100% Pure Pumpkin (1/2 cup)
6 tbsp Maple Grove Farms 100% Pure Maple Syrup
2 tsp Vanilla Extract
1 serving Nestle Dark Chocolate Morsels (1/2 Cup)
0.5 cup Walnut-Fisher's (1/4 Cup)
Directions
1.Preheat the oven to 350 degrees and line a baking ssheet with parchment paper.
2. In a medium bowl, mix together the almond meal, baking soda, spices and salt.
3. In a small bowl, beat the eggs. Stir in the coconut oil, pumpkin puree, pure maple syrup and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well incorporated. Stir in chocolate chips and walnuts.
5. Place dough in the freezer for 15 minutes to set.
6. Using a small cookie scoop or spoon, drop 1 1/2" balls of dough on a baking sheet lined with parchment paper. Space cookies about 1 1/2" apart.
7. Bake for 15 minutes or until lightly browned. Remove from oven and cool on a wire rack before before enjoying.
Serving Size: 24
Number of Servings: 24
Recipe submitted by SparkPeople user MMADSON.
2. In a medium bowl, mix together the almond meal, baking soda, spices and salt.
3. In a small bowl, beat the eggs. Stir in the coconut oil, pumpkin puree, pure maple syrup and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well incorporated. Stir in chocolate chips and walnuts.
5. Place dough in the freezer for 15 minutes to set.
6. Using a small cookie scoop or spoon, drop 1 1/2" balls of dough on a baking sheet lined with parchment paper. Space cookies about 1 1/2" apart.
7. Bake for 15 minutes or until lightly browned. Remove from oven and cool on a wire rack before before enjoying.
Serving Size: 24
Number of Servings: 24
Recipe submitted by SparkPeople user MMADSON.