Grain-Free Protein Pumpkin Chocolate Chip Cookies

Whenever I am in those awkward ice-breaker situations, where someone says “What’s your favorite food of all time?” Chocolate chip cookies ALWAYS are the first food that come to my mind. Growing up, my mom and I used to make “Wookie Cookies” (side note-I do not know anything about Star Wars). It’s basically a chocolate chip cookie with a dash of cinnamon. Of course I LOVE pumpkin/cinnamon/chocolate and what better way to celebrate life and the holiday season by combining all obsessions possible?!

You will DEFINITELY want to bring these cookies to your Christmas cookie exchanges!

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Dry Ingredients:
1.5 cups of Otto's Cassava Flour 

2 scoops of Vital Proteins Collagen Peptides

2 tsp baking powder (Gf)

1 tsp baking soda 

1 tsp Himalayan Pink salt

Wet Ingredients:

1/2 cup Coconut Oil

1/4 cup of nut butter of choice ( I used Nutzo power fuel because it has pumpkin seeds & other great ingredients!)

1/2 cup pumpkin puree

4 tbsp honey or 1/4 cup Coconut sugar 

2 room temperature eggs

2 tsp Cinnamon

2 tsp Pumpkin Pie Spice

1 tsp Ginger

1/2 cup Chocolate Chips (I LOVE enjoy Life)

Preheat oven to 350 degrees! Mix dry ingredients, then blend wet into the dry. Grease cookie sheet with coconut oil, cook for 25-30 
minutes. Be aware that Cassava flour's consistency causes for extra 
doughy on the inside, so you may need to test one cookie with a toothpick at the 25 minute mark. Let the cookies rest for 5-10 minutes. 
Definitely consume WARM.

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Disclaimer: Clicking the Vital Proteins Link in this site may give a small commission to the writer/owner of this blog site. Thanks for your support! 

 

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