Name: Almond butter and pumpkin seed cookies
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Yield: 1 serving
Ingredients: 3 tbsp pumpkin seeds, chopped; 3 large egg whites; 1 1/2 tsp almond flour; 1/3 cup rolled oats; 2 tbsp creamy almond butter; 1/2 tsp ground cinnamon; 1/2 tsp baking powder; 1/4 tsp salt; 1 tsp honey; 1/2 tsp vanilla extract; 1 1/2 tsp water; 1 tsp canola oil

Nutrition

Per serving

632 calories

Protein: 32g; 20% of calories
Carbs: 51g; 32% of calories
Fat: 33g; 48% of calories

Instructions

Prep 12 min · Cook 15 min

Preheat the oven to 350°F. Line a half-sheet pan with parchment paper and lightly grease it with the oil. Pulse the oats in a blender for 1 minute until they reach a fine flour-like consistency.
In a mixing bowl, whisk the egg whites, almond butter, honey, vanilla extract, and water until smooth. Stir in the oat flour, almond flour, cinnamon, baking powder, and salt. Stir until the batter is thick enough to mound on a spoon. Fold in half of the chopped pumpkin seeds.
Spoon the batter into 4 equal mounds on the prepared pan, spaced 2 inches apart. Press the remaining pumpkin seeds onto the tops. Bake for 12 to 14 minutes until the edges are golden and the tops spring back lightly when pressed. Cool on the pan for 5 minutes, then lift the cookies off with a spatula. Done when edges are golden and tops spring back, 160°F.

Nutrition

Ingredients

Instructions

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