Pumpkin Chocho Cookies

These low-carb cookies are a sweet addition to your Pumpkin Spice Latte this fall season. They’re vegan, gluten-free, keto friendly, and easy to make. Bon appetit!

Ingredients:
¼ cup of coconut flour
⅓ cup of Mikuna Chocho Superfood Protein
1 tsp. of cinnamon
¼ tsp. of nutmeg
¾ tsp. of baking powder
½ tsp. of xanthan gum
¼ tsp. of salt
1.5 Tbsp. of melted coconut oil
1 tsp. of pure vanilla extract
¾ cup of pumpkin purée
¼ cup of monk fruit syrup
2 Tbsp. of granulated Swerve Natural Sweetener

Instructions:
  1. In a medium bowl, mix coconut flour, Chocho protein powder, baking powder, nutmeg, cinnamon, xanthan gum, and salt.
  2. In a separate large bowl, mix pumpkin purée, monk fruit syrup, coconut oil, vanilla, and Swerve sweetener.
  3. Gradually stir in dry coconut/protein powder mix into the large bowl of wet ingredients until fully mixed together. 
  4. Cover dough and let sit for 5-10 minutes.
  5. Preheat the oven to 325 degrees Fahrenheit. 
  6. Optional: Line baking sheet with parchment paper
  7. Roll dough pieces into small balls and flatten to about 1-inch diameter and place on a baking sheet at least 1-2 inches apart. These cookies do not really expand in the oven, so they don’t need to be far apart. (This recipe should make about 13 cookies.)
  8. Bake for 15 minutes for soft cookies.
NOTE: This is a vegan recipe but monk fruit syrup can be substituted with honey, maple, or agave syrup.

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