1 egg white
2 Tbsp. coconut butter, melted
1 Tbsp. liquid coconut oil
1 Tbsp. canned pumpkin
1/3 cup gluten-free oat flour
2 Tbsp. almond meal flour
¼ scoop vanilla protein powder
2 Tbsp. granulated stevia or xylitol
½ tsp. baking powder
¼ cup white chocolate chips, melted
1 Tbsp. chocolate chips, melted
1. Preheat oven to 350 degrees F. Spray 4 ramekins with non-stick spray and set aside.
2. Place egg white, coconutter, coconut oil, and pumpkin in a mixing bowl and whisk until smooth and frothy. Add in the remainder of the cookie ingredients and mix together until well combined. Evenly distribute the cookie batter among the ramekins and bake in the oven for 15-18 minutes. Remove from oven and let cool.
4. Once the cookies are cooled, spread the melted white chocolate chips on top of each cookie. Next, make a spiral pattern on each cookie with the melted milk chocolate. Using a knife, create a spider web pattern by making a straight line from the center of the cookie to the edge of the cookie. Repeat this process 6 times on each cookie until a spider web is formed. Place cookies in the fridge for about 30 minutes to let the topping harden. Enjoy!
Makes 4 servings
1 serving is 1 cookie with topping
Macros for 1 serving
218 calories, 6.6g protein, 14.5g carbs, 15.7g fat, 5.7g sugar, 1.4g fiber
* You may make smaller cookies, if desired, by taking 2 Tbsp. of cookie batter and baking for 8-10 minutes. I used the ramekins to ensure a perfectly round cookie.
* To lessen the fat content, you may omit the coconut oil and add an additional 1 Tbsp. of canned pumpkin.