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Pumpkin Gingerbread Cookies
These pumpkin gingerbread cookies only seem like an indulgence. Packed with protein and fiber, these lower carb, high protein, gluten free, vegan, and paleo cookies are the perfect way to stay on track this holiday season.
1-2tsp.unsweetened coconut milk - at room temperature
Instructions
Preheat oven to 350.
Start with adding the pumpkin puree and milk to a large bowl. Sprinkle in the chia seeds and stir to combine.
To the pumpkin puree mixture, add molasses, cinnamon, dried ground and fresh ginger and melted coconut oil and stir to combine.
Add the protein powder, almond flour and coconut flour, baking powder, and baking soda and stir to combine.
This will likely be very thick and tough to stir at the end. Be sure to incorporate all the the ingredients (except the coconut butter and extra milk) then place the dough in the refrigerator for at least 20 minutes.
After chilled, place the dough on a large sheet of parchment paper. Flatten the dough with your hands then cover with a piece of waxed paper. Roll out the dough to 1/8 inch thickness.
Cut the dough with a cookie cutter. Remove the excess dough and transfer the cookie dough to a pre-greased parchment paper lined baking sheet.
Bake at 350 for 15-17 minutes depending on how thick you make these.
Makes about 18-20 cookies
Once the cookies have fully cooled (1-2 hours in the fridge), you can frost them! Use coconut butter with just a bit of milk and cake decorating tool. Alternatively you could just slather these in coconut butter and sprinkles too! They are so good they don't need frosting, so if you are short on time, just skip this part!
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
125
Fat
7
g
Carbohydrates
9
g
Fiber
3
g
Sugar
4
g
Protein
5
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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