Ingredients
- 1 1⁄4 cup raw pumpkin (or sub 1 cup canned pumpkin purée)
- 1⁄2 cup oat flour
- 1 heaping tsp pumpkin-pie spice
- 1 tsp cinnamon, plus more for sprinkling
- 1 tsp baking soda
- 4 Tbsp Splenda
- 1 scoop vanilla protein powder
- 3⁄4 cup fat-free Greek yogurt
- 1⁄4 cup liquid egg whites
- brown sugar
- Optional: raisins
- Optional: dark chocolate chips
- Optional: cacao nibs
Directions
- Preheat oven to 350°.
- If you’re using raw pumpkin, chop it into small chunks, place in a microwave-safe bowl, and microwave for 8 minutes on full power. Drain off water, mash pumpkin, and set aside.
- In a bowl, mix together flour, pumpkin-pie spice, cinnamon, baking soda, Splenda, and protein powder. Add raisins, chocolate chips, and/or cacao nibs if you’re using them.
- Add Greek yogurt and egg whites to mashed pumpkin, and stir well. Add dry mix to the wet, and combine.
- Spoon mixture onto a well-greased baking tray, leaving plenty of room between each cookie.
- Bake for 20 minutes; remove from oven and allow to cool before finishing off the cooling on a wire rack.
- Top cookies with a sprinkle of brown sugar and cinnamon.