Name: Almond pumpkin breakfast cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz canned pumpkin; 1/2 cup vanilla whey protein powder; 3 1/2 tbsp almond flour; 1 large egg white; 1 tsp pumpkin pie spice; 1/4 tsp baking powder; 1/4 tsp salt; 1 tbsp water

Nutrition

Per serving

428 calories

Protein: 56g; 51% of calories
Carbs: 22g; 20% of calories
Fat: 14g; 29% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 15 min

Preheat the oven to 350°F. Line a half-sheet pan with parchment paper. In a mixing bowl, whisk the pumpkin and egg white together until smooth.
Stir in the protein powder, almond flour, pumpkin pie spice, baking powder, and salt. Mix until a thick, scoopable dough forms that holds a mound on the spoon. If the dough is too stiff to mix, stir in half the water. If it remains too loose to hold its shape, add another spoonful of almond flour.
Divide the dough into 4 equal mounds on the prepared pan. Using the rest of the water to wet a spoon, flatten the mounds slightly. Bake for 12 to 15 minutes until the edges are set and the tops spring back lightly. Rest on the pan for 5 minutes to firm up. Done when set and springy to the touch, 160°F.

Nutrition

Ingredients

Instructions

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