Vegan Pumpkin Protein Cookies

Servings: about 14 cookies

Ingredients:

• 1 cup coconut flour 

• 4 scoops vanilla vegan protein powder (1.25 cups) 

• 1 tbsp pumpkin pie spice

• 1 tsp vanilla extract 

• 1/2 tsp salt 

• 1.5 tsp baking powder 

• 1/2 cup granulated sweetener of choice

• 1 banana (mashed) 

• 3/4 cup pumpkin pureé

• 1/3 cup syrup 

• 1 flax egg (1 tbsp flaxmeal + 1 tbsp water) 

• 1/2 cup vegan chocolate chips

• 1/3 cup pumpkin seeds

Directions:

• Preheat the oven to 350° degrees 

• Make your flax egg by whisking 1 tbsp flax meal with 3 tbsp water in a small bowl.

• Refrigerate for at least 15 minutes, or cover and refrigerate overnight. It will thicken and develop a gel-like consistency. After this time, it’s ready to use like an egg. 

• In a large bowl, mix together coconut flour, granulated sweetener, protein powder, salt, baking powder, and pumpkin pie spice. 

• In a separate bowl, mix liquid sweeter, flax egg, pumpkin puree, vanilla extract, and mashed banana. 

• Add the liquid mixture to the dry ingredients, mixing thoroughly as you go. Once you have an even mixture, stir in the chocolate chips and pumpkin seeds. 

• Line two baking sheets with parchment paper, and scoop out 14 even sized balls flattening them slightly. 

• Bake from 15-20 minutes, depending on how "done" you like your cookies! 

• Allow to cool and store them in the freezer.

Nutritional Info (per cookie):

• Protein: 9g

  Fat: 8g

  Carbs: 16g

  Fibre: 5g

  Cals: 148