Description
These Pumpkin Chocolate Chips Pecan Cookies are gluten-free, packed with plant protein, oats and the warm flavors of the season!
Ingredients
- 1 cup Old Fashioned Rolled Oats
- ⅓ cups Chocolate Chips, Plus More For Decorating
- ½ cups Chopped Pecans
- 2 Tablespoons Vanilla Protein Powder
- 1 pinch Sea Salt
- 1 cup Pumpkin Puree
- 1 whole Egg
- ¼ cups Honey
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Coconut Oil
Preparation
Preheat oven to 350ºF. Prepare 2 medium sheet pans, spray with cooking oil and set aside.
In a large bowl, mix dry ingredients (oats, cookies, pecans, protein powder, salt). In a separate bowl, whisk remaining ingredients (wet ingredients) until uniform.
Pour half the pumpkin mix into bowl with dry ingredients and stir using a wooden spoon or silicone spatula. Then add in remaining ingredients, folding until fully combined.
Roll the dough into 12 large balls, place on a cookie sheet and with the back of a spoon, press it down to flatten the cookies. Top with remaining chocolate chips.
Bake for 15–17 minutes, until bottom of the cookies start to brown. Remove from oven and let cool on a wire rack to harden for storage.
