Posted on October 02 2016
As a bit of a preview to our upcoming Sunday Session with Courtney Worthington, here is her delicious recipe for macro-friendly Soft Pumpkin Chocolate Chip Cookies. You can find the original blog post and lots of other recipes on her website The Petite Athleat.
Yields: 28 cookies
Prep Time: 10 minutes
Bake time: 10 minutes
Ingredients
2 cups Kodiak Cakes Power Cakes Mix
3/4 cup canned pumpkin puree (not pie filling)
1/4 cup sweetener of choice (I used Xyla)
1/2 cup walnut pieces
1/2 cup mini chocolate chips (I use Enjoy Life)
1 tbsp pumpkin pie spice
1 tsp salt
1 tbsp vanilla extract
1/2 cup liquid egg whites or egg substitue
Directions
Preheat oven to 325. Mix all ingredients together with a wooden spoon until mixture resembles cookie dough - it will be thick! Using a 1/4 cup measure, drop onto a greased cookie sheet (I used calorie-free spray). Press down and flatten to desired thickness. These cookies don't spread while cooking, so you can put them pretty close together (but you will need to adjust cooking time if you cram them all onto one sheet because you're lazy like me).
Pop into the middle of your pre-heated oven for 10-12 minutes, depending on how close together they are. Allow to cool on wire cookie rack. Store in the refrigerator. Microwave for 15 seconds before eating for extra gooey deliciousness.
Macros Per Cookie
74 calories | 3g fat | 8g carbs | 3g protein | 3g sugar
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