Pumpkin Protein Oatmeal Cookies

100 grams Quaker Oats
90 grams Kodiak cakes pumpkin flax
14 grams Bowmar Nutrition Frosted Sugar Cookie Protein
3 tsp Pumpkin Pie spice
1.5 tsp Baking Powder
0.25 tsp Salt
28 grams Brummel and brown buttery spread with yogurt
183 grams Canned pumpkin
15 grams Hershey sugar free chocolate chips
2 serving Pancake Syrup, Walden Farms - 1/4 cup

1. Preheat the oven to 325 degrees F, and line a baking sheet with parchment paper or a silicone baking mat. 2. Whisk together the oats, kodiak cakes, pumpkin pie spice, baking powder and salt in a medium bowl. If you are unable to find pumpkin pie spice you can make your own with some cinnamon, nutmeg, allspice, ginger, and cloves. 3. In a separate bowl, whisk together the unsalted butter (I use a yogurt buttery spread or you can also substitute coconut oil), pumpkin purée, and vanilla. Stir in the maple syrup. 4. Add in the flour mixture, stirring just until incorporated. Fold in the chocolate chips. I have also stirred in dried cranberries and nuts, they turned out great! 5. Drop the cookie dough into rounded scoops onto the prepared sheet, and flatten to the desired thickness and width using a spatula. Bake at 325 degrees for 11-14 minutes. Cool on the pan for 10 minutes. Serving Size: Makes 24 small cookies

Number of Servings: 24

Recipe submitted by SparkPeople user HOCKEYKV.