Pumpkin Pie Cookies

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So I know for normal folks, pumpkin season is over, but we’re not quite normal over here. I still have pumpkin galore and decided I had to put it all to good use. Before the kiddos came home, I whipped up these delicious bite-sized pies (they really taste like pie) for an afternoon snack. What’s really great about this recipe is that you can swap out the pumpkin for sweet potatoes (now you have Sweet Potato Pie Cookies—I really can’t tell the difference). For all you Fit Foodies looking for a great protein snack, you can swap out a portion of the Brown Rice Flour with your favorite protein blend. The cookies are so delicious, but the added Chocolate drizzle (made with 62% Dark Chocolate, Neuchatel Cheese & 100% Pure Maple Syrup) just put them over the top. The kiddos gobbled these cookies down with a glass of Almond Coconut Milk, I’m sure you will enjoy them just as much as they did!!

Pumpkin Pie Cookies with Chocolate Maple Drizzle
 
Author: 
Nutrition Information
  • Serves: 13
  • Serving size: 1
  • Calories: 87
  • Fat: 3g
  • Carbohydrates: 13g
  • Fiber: 2g
  • Protein: 2g
Recipe Type: Dessert
Prep time: 
Cook time: 
Total time: 
Ingredients
Dry Ingredients
  • 98g Brown Rice Flour (I use Bob’s Red Mill)
  • 71g Almond Meal (I use Bob’s Red Mill)
  • ½ tsp Baking Soda
  • ½ tsp Cinnamon
  • ½ tsp Nutmeg
  • ¼ Sea Salt
  • ¼ cup Stevia in the Raw
Wet Ingredients
  • ¼ cup 100% Pure Maple Syrup
  • 122g (1/2 cup) Canned/Pureed Pumpkin
  • 50g Egg White (Equivalent to 1 Large Egg)
  • ½ tsp Vanilla (I use Dimply Organic)
Chocolate Maple Drizzle
  • 1 tbs Dark Chocolate Chips (62-80% Cacao/Dark Chocolate)
  • 2 tbs (28g) Neufchatel Cream Cheese
  • 1 tsp 100% Pure Maple Syrup
What You Need
  • 2 Bowls
  • Small Bowl
  • Sandwich Bag/Pastry Piping Bag
  • Cookie Sheet/Silicone Cookie Pad
  • Parchment Paper (Optional)
  • Whisk or Spoon
  • Measuring Spoons & Cups
  • Ice Cream Scooper (Optional)
  • Scale
  • Cooking Spray/Oil
Tips/Suggestions
  • You can swap the Pumpkin for Sweet Potatoes.
  • For a protein cookie, you can replace up to half the Brown Rice Flour with your favorite protein of choice (Casein/Whey Blends works best).
  • Nutrition Facts are for 13 Large Cookies.
Instruction
  1. Preheat oven to 350 degrees. Prepare cookie sheet with cooking spray and/or parchment paper if you are using.
  2. Combine all dry ingredients, set aside.
  3. Combine all wet ingredients. Add to bowl with dry ingredients.
  4. Combined mixture thoroughly.
  5. Drop batter by one or two scoops on cookie sheet (1 scoop makes 26-bite size cookies, 2 scoops makes 13 large cookies).
  6. Bake for 20 minutes (Remember all ovens are not created equal).
  7. Prepare Drizzle--Place drizzle ingredients in bowl, heat in microwave for 20-30 seconds. Allow to cool and place in pastry piping bag or sandwich bag (cut corner to drizzle).
  8. Remove from oven; allow to cool for 1 minute on cookie sheet. Remove from cookie sheet and place on cooling rack or plate to cool.
  9. Enjoy!!
Notes
Remember, you can always adjust recipe to smaller or larger portions to meet your needs and goals.
Be Healthy, Be Strong, Nourish your Body and Live Fit!!


Step-by-Step Pictures will be posted!!





 

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