Pumpkin spice makes me nice so I'm all about these pumpkin protein snickerdoodle cookies! Easy to make, nostalgic, yummy and only 67 cal, 6.5g carb with 3g protein per cookie!
Course:
cookie, Dessert, Snack
Keyword:
cookie, fall, protein powder, pumpkin, snickerdoodle
Servings: 24cookies
Calories: 67kcal
Ingredients
For Cookies:
1/2cupbutter, softened
2/3cupgranulated sweetener with a 1:1 measure equivalent with white sugarI used xylitol
1tbspmolasses
½cupunsweetened pumpkin from can
1teaspoonvanilla extract
½cupprotein powder, vanillaOR can use pumpkin flavor or unflavored protein powder
1/2teaspooncream of tartar
1/2teaspoonbaking soda
1/4teaspoonbaking powder
1/4teaspoonsalt
½tablespoonpumpkin pie spice
1cupall-purpose flourgluten-free baking flour
For rolling:
1/4cupgranulated sweeterthe same type used for your dough
1/2teaspoonground cinnamon
Instructions
Soften butter, whisk with granulated sweetener and molasses. Whisk in pumpkin and vanilla extract until smooth.
Next stir in cream of tartar, baking soda, baking powder, salt, and pumpkin pie spice. Next stir in protein powder until combine, and then flour. Chill for 30 minutes.
When ready to bake, preheat the oven to 350F degrees and line two baking sheets with parchment paper or silpat mats. In a shallow dish or bowl, stir together the 1/4 cup granulated sweetener and 1/2 teaspoon cinnamon for rolling.
With measuring spoon, portion the dough by 1 1/2 tablespoons and roll into balls. Roll the dough in the cinnamon-sweetener mixture to coat, then arrange on the prepared baking sheet. Flatten the balls slightly (the cookies only spread a little bit as they bake). Bake for 12 – 14 minutes, until the edges are slightly golden. Cool 10 minutes on pan, then remove the cookies to a wire rack and let cool completely.
Makes about 24 cookies. 67 cal, 6.5g carb, 4g fat, 3g protein per cookie