No joke, I’m obsessed with these cookies! It’s the most amazing spiced pumpkin flavor that’s perfectly enjoyed with a cup of hot coffee. It’s packed with protein, has zero sugar and is filled with healthy fats and complex carbs. I dare you to just have one! This will be my go-to dessert this pumpkin season.
1 cup butter
1 cup brown Swerve
½ cup granular Swerve
1 teaspoon vanilla extract
1 cup pumpkin puree
1 cup blanched almond flour
1⅓ cups rolled oats
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
½ teaspoon sea salt
½ cup pecans, chopped
1 cup Lily’s stevia-sweetened white chocolate chips
Preheat the oven to 350°F. Line 2 large rimmed baking sheets with parchment paper and set aside.
In a large mixing bowl mix the butter, brown and granular swerve together. Add the eggs, vanilla extract and pumpkin puree and mix until fully combined.
Mix in the Frosted Vanilla Cake Protein Powder, almond flour, rolled oats, baking soda, pumpkin pie spice, and sea salt until fully combined.
Stir in the pecans and white chocolate chips.
Use an ice cream scoop to drop cookie dough 30 cookies and bake for 10-12 minutes in the preheated oven. Enjoy! Store leftover cookies in an airtight container in the freezer.