Soft-Batch Iced Pumpkin Cookies

Mmmmmmm!!! I am in love with these cookies. Soft-batch cookies have my heart, always. But add some pumpkin and icing, it's on another level! There's just enough pumpkin spice and pumpkin puree to add a little taste of pumpkin but not too much to overpower the cookie. 


2 tablespoons almond butter
¼ cup pumpkin puree
1 egg
2 tablespoons honey
¾ cup oat flour
1 scoop ARO vanilla protein powder
¼ cup sucanat sugar (or coconut sugar)
2 teaspoons pumpkin pie spice
½ teaspoon baking powder
dash of salt

3 tablespoons oat flour
 1 scoop ARO vanilla protein powder
2 tablespoons milk
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 blend 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

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