Gingerbread Pumpkin Chocolate Cookies
Combine three of your favorite holiday flavors, turn them into a cookie and you've got our Gingerbread Pumpkin Chocolate Cookies! This tasty recipe will help you enjoy yummy holiday treats without feeling like you've over-indulged in all the sugary sweets flying during the holidays.
Made with Pumpkin Spice MuscleEgg and ingredients that are probably in your pantry right now, you'll love how easy these are to make. Just mix, bake and enjoy! Be sure to double or triple this recipe because your friends and family will want some too! They won't even know that these cookies are a healthier option than any of the other cookies they eat.
Your house will smell great and your tastebuds will thank you. You definitely won't regret the 20 minutes you spend making these Gingerbread Pumpkin Chocolate Cookies. Give them a try this holiday season!
- 1 cup creamy almond butter soft and room temperature
- 1/2 cup baking stevia or sweetener of choice
- 2 tablespoons cacao powder
- 1 heaped tablespoon pumpkin pie spice
- 1/4 heaped tablespoon ground ginger
- 1/4 teaspoon cinnamon
- 1 teaspoon baking soda
- A pinch salt
- 1 tablespoon molasses
- 1 whole egg
- 1/4 cup Pumpkin Spice MuscleEgg egg whites
- 1 teaspoon vanilla extract
- 2 tablespoons canned pumpkin
- 2 tablespoons coconut flour
Preheat oven to 350 degrees and line a baking sheet with an oil pat or parchment paper.
Add cacao powder, cinnamon, ginger, pumpkin spice, baking soda, and salt to a small bowl. Whisk to combine.
Add egg, egg whites, and sugar to a large bowl or stand mixer. Whip on high for 1-2 minutes until light and fluffy.
Add almond butter, pumpkin, vanilla, and molasses to mixer. Beat well for 30-45 seconds.
Add in dry ingredients. Mix just until combined.
Portion and divide cookies onto prepared baking sheet. Bake for 8-10 minutes.
Remove from oven and let cool on a wire rack.
Serving Size - 1 cookie (makes18). Per Serving: Calories - 84 kcal, Protein - 3g, Total Carbohydrate - 4g, Total Fat - 6g, Fibre 2g.