Pumpkin Cake Cookies

You'd never guess these Pumpkin Cake Cookies are made with whole wheat flour, coconut oil, and are naturally sweetened with pure maple syrup! Feel Great in 8 #healthy #pumpkin #cookies

I've told yous already, I'm absolutely LOVING pumpkin recipes right now. These healthy Pumpkin Cake Cookies are to dice for delicious! They might be my favorite pumpkin recipe and so far this year.

Oh, and yes, I said salubrious. They go that title in my book because they are made with a vegetable (or is pumpkin technically a fruit?), whole wheat flour, no refined saccharide (you can use either pure maple syrup or honey), and they end up with 3 grams of fiber and 4 grams of poly peptide each. That's practically breakfast worthy guys. And, they taste similar a yummy, pumpkin-y block. Healthy cake and nighttime chocolate for breakfast? Yes delight. 🙂

I approximate if you'd rather save these cookies for dessert, you can stick to these Whole Wheat Pumpkin Pancakes for breakfast. Either way it'll be a happy pumpkin-y autumn morning.

Pumpkin Block Cookies

  • ¾ cup pumpkin puree
  • ½ loving cup unrefined coconut oil, melted
  • six eggs
  • 2 teaspons vanilla excerpt
  • ¼ cup pure maple syrup (or love)
  • 1 cup whole wheat flour
  • ii-iii teaspoons Homemade Pumpkin Pie Spice
  • ½ teaspoon baking pulverization
  • 1 cup 70%+ dark chocolate fries (I like this Relish Life brand)
  1. Preheat the oven to 375 degrees F.
  2. Combine pumpkin puree, coconut oil, eggs, vanilla and maple syrup in a stand mixer or large mixing bowl and mix well.
  3. Stir together flour, pumpkin pie spice and baking powder. Add the flour mixture to the wet ingredients and mix well, until all the clumps are gone.
  4. Fold in chocolate chips and mix to ensure all ingredients are evenly distributed.
  5. Scoop dough in a large tablespoon onto a parchment lined blistering sail.
  6. Bake for 12-15 minutes, or until bottoms are slightly brown. These cookies are supposed to be block-like, and then they won't look similar normal cookies.
  7. Serve warm or store in an airtight container for 3 days.

{serving size = 1 cookie - recipe makes 18 servings}

183 calories, 2.9g fiber, 4g protein

*Actual nutrition info may vary based on exact ingredients used. Find this recipe and complete diet info on MyFitnessPal as FG8 Pumpkin Cake Cookies.

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Source: http://blog.feelgreatin8.com/pumpkin-cake-cookies/

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