Since it’s October I’ve got pumpkin on my mind! These little bites are delicious and taste just like pumpkin pie cookie dough 🎃
Pumpkin Cookie Dough Balls
•½ cup pure pumpkin puree
•¼ cup coconut oil, melted
•⅓ cup maple syrup
•¾ cup Coconut flour
•½ cup LeanFit vanilla whey isolate
•1½ tsp pumpkin pie spice
•¼ tsp salt
•¼ cup chocolate chips
Whisk together wet ingredients in small bowl and set aside (make sure
pumpkin and maple syrup are at room temperature when you add the coconut oil to prevent it from clumping). Combine all dry ingredients except for chocolate chips in medium size bowl, add wet ingredients to dry ingredients and fold together until well combined. Fold in chocolate chips and place batter in fridge for 20 minutes to harden. Using small cookie scoop or tablespoon portion balls onto parchment lined dish. Store in fridge.
Yield 28-30 small balls.
This cookie is to die for! Best eaten fresh out of the oven with a scoop of your favourite ice cream! I used two 5″ small cast iron skillets but a standard large cast iron skillet will work as well. Alternatively you could use a 8×8 glass baking dish and slice into bars. I also added LeanFit completegreen protein powder for extra protein and VitaFiber IMO syrup for extra fiber. So happy with this recipe, definitely going to make again soon!
Top with ice cream!!
Banana PB Skillet Cookie
•½ Cup oat flour
•¼ Cup almond flour
•¼ Cup coconut flour
•½ Cup (50g) LeanFit Completegreen Protein
•1 tsp baking powder
•½ tsp cinnamon
•Pinch Himalayan pink salt
•2 Ripe bananas (appx. 2 cups mashed)
•⅓ Cup coconut oil, melted
•⅓ Cup peanut butter or choice of nut butter
•¼ Cup VitaFiber IMO Syrup or maple syrup
•1 Large egg
•2 Egg whites
•1 tsp vanilla extract
•½ cup dark chocolate, chopped or chips
Preheat oven to 325ºF, grease two 5” cast iron skillets or large cast iron skillet with coconut oil. Combine all dry ingredients in bowl and set aside. In separate bowl whisk all wet ingredients. Fold wet ingredients into dry ingredients and fold in chocolate chips. Pour into two 5inch cast iron skillets or into one large skillet. Sprinkle extra chocolate on top and bake in preheated oven for 20-22 minutes. Eat right away and save extras for up to a week in fridge. I was able to get 12 servings. These could also be made into bars by using a 8×8 glass baking dish.
*Update – I remade in my large cast iron skillet and turned out great!
Pumpkin is everywhere right now and I love eating it everyday for now. It’s also very good for you too! I used VitaFiber for extra fiber in these cookies but you can always use maple syrup or honey if you don’t have any. I made 12 big cookies. Recipe below.
Chocolate Oatmeal Pumpkin Protein Cookies
•1 Cup oat flour
•1 Cup whole oats
•1/2 Cup chocolate protein powder (I use Kaizen Naturals)
•1/4 Cup Cacao powder
•1 tsp cinnamon
•1 tsp baking powder
•1/4 Cup mini chocolate chips
•1/4 Cup VitaFiber (or maple syrup/honey)
•1 tsp pure vanilla extract
•1 Egg or flax/chia egg
•1 Cup pure pumpkin puree
•1/4 Cup unsweetened applesauce
➡Preheat oven to 300ºF, line cookie sheet with parchment and set aside. Combine all dry ingredients together in large bowl. In separate bowl whisk all wet ingredients together then add to dry ingredients and mix until combined. Using ice cream scoop, scoop batter onto parchment lined sheet and press down with fork, add extra chocolate chips to top if desired. Bake for approximately 15 minutes. I made 12 cookies, if you like make them smaller.
Macros for 12 (using VitaFiber):
Calories: 120 | Fat: 4g | Carbs: 18g (4g Fiber / 3g Sugar) | Protein 7g