Soft-Batch Iced Pumpkin Cookies

Mmmmmmm!!! I am in love with these cookies. Soft-batch cookies have my heart, always. Add pumpkin and icing, and you've got yourself a fall-icious cookie! There's just enough pumpkin spice and pumpkin puree to let you know it's pumpkin flavored without smacking you in the face (or mouth) with too much pumpkin flavor. 


2 tablespoons almond butter
¼ cup pumpkin puree
1 egg
2 tablespoons honey
¾ cup gluten-free oat flour
1 scoop vanilla protein powder (see notes)
¼ cup sucanat sugar (see notes)
2 teaspoons pumpkin pie spice
½ teaspoon baking powder
dash of salt

3 tablespoons oat flour
 1 scoop vanilla protein powder
2 tablespoons whole milk of choice (see notes)
1 tablespoon honey


1. Preheat oven to 350 degrees F. Line a sheet pan with parchment paper and set aside.

2. In a large mixing bowl, whisk together the first 4 cookie ingredients. Add in the remainder of cookie ingredients and mix together until batter is smooth. Place cookie dough in the fridge for 30 minutes before baking.

3. Drop about 2 tablespoons of cookie dough on to the sheet pan. Repeat until 12 cookies are made.

4. Bake in the oven for 8-12 minutes and let cool on a wire rake.

5. Whisk together all of the icing ingredients until smooth. When cookies are cooled, evenly spoon icing onto each cookie. Place iced cookies in the fridge for at least 15 minutes. Remove and enjoy!

Makes 12 cookies
1 serving is 1 cookie

Macros for 1 serving
115 calories, 6.9g protein, 16.1g carbs, 3.2g fat, 8.7g sugar, 1.5g fiber

- Protein-Free Option: substitute protein powder with an additional 1/4 cup oat flour, an additional 2 tablespoons sucanat sugar, and 1/2 teaspoon vanilla extract.
- You can substitute sucanat sugar with coconut sugar or brown sugar. 
- Choose a high-fat milk, like whole cow's milk, coconut milk, or cashew milk. Full-fat half-and-half would work as well. 

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