24 Calorie Pumpkin Spice Cookies
Happy Holidays! It's that time of year to bust out all of the treats, but that doesn't mean you have to sacrifice your goals to get there! If you've been following me for awhile now, you know that I'm a sucker for baking macro-friendly desserts and meals (recipe e-book coming in 2020!) So it's no surprise that the macros on these cookies are next freaking level:CARBS: 1.3 / FATS: 0.7 / PROTEIN: 2.6 (MACROS ARE FOR ONE COOKIE - MAKES 16 COOKIES)These cookies are inspired by Lauren Fit Foodie's Snickerdoodle recipe, but I gave it a couple tweaks and a little razzle dazzle of my own. For these cookies, I used Pumpkin Spice Protein powder from Bowmar Nutrition (use my code PHOEBE at checkout!), but you can also use any Vanilla Whey and add some pumpkin pie spice to achieve that delicious pumpkin flavor us basic bitches love.See below for full list of ingredients, instructions, and more! Enjoy!INGREDIENTS:
• 40g Bowmar Nutrition Pumpkin Spice Protein powder
• 2 tsp (10g) all-purpose flour
• 2 tsp (10g) coconut flour
• 100g canned pumpkin
• 1 tsp sweetener (I used Organic Stevia extract)
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 tsp vanilla
• 4 tsp (18g) light butter, softened (I used Land O Lakes light butter)
• 2 tbsp unsweetened almond milk (I used the vanilla unsweetened - 30 cals)
• 3 tbsp (46g) egg whites
DIRECTIONS:
Preheat oven to 350 F.
Mix all of the dry ingredients together in a medium sized mixing bowl (protein powder, all-purpose flour, coconut flour, sweetener, baking powder, and cinnamon).
In a separate bowl, add all of the wet ingredients (pumpkin, vanilla, butter, almond milk, and egg whites) and mix together thoroughly.
Combine the dry ingredients with the wet ingredients and mix thoroughly.
Spray a baking sheet with cooking spray and scoop small spoonfuls onto the pan. If you want the macros to be exactly as listed, weigh out 15g of dough per cookie. This made me 16 cookies total!
Bake for 7-10 minutes, but check often so you don't over-bake! Use a toothpick to test the cookies, it should come out clean. Take out cookies just before you think they're done.
When cookies are done, remove from pan with a spatula and place on a cooling rack to prevent the cookies from baking longer.
While still warm, VERY lightly spray each cookie with cooking spray and sprinkle some cinnamon and sweetener (I added Flavor God's Pumpkin Pie Spice Seasoning too - I told you, razzle dazzle baby)
When cool enough to eat, DIVE IN!
Note: If not eating right away, let cool for awhile and then seal in an air-tight container and put in the fridge for up to a week. The consistency of my cookies were almost muffin-like, so I bet if you leave them out for a bit longer they'll harden up to get a crunch. I personally like when they are more *moist. Bon Appétit! *cringe at word "moist"