You can take Thanksgiving out of November, but you can’t take Thanksgiving out of the Fitness & Spice kitchen.
Or something like that.
So grab your pumpkins and let’s whip up a soft batch of…
Protein Pumpkin & Spice Cookies
1 cup Pumpkin puree
1 cup Splenda for Baking (or your favorite sugar substitute)
1/2 cup Natural Applesauce (if you prefer a crispier cookie use vegetable oil instead)
1 teaspoon Unsweetened Almond Milk
1 tablespoon Vanilla Extract
2 cups Whole Wheat Pastry Flour
1 cup Vanilla Protein Powder
2 teaspoons Baking Powder
1 teaspoon Baking Soda
2 teaspoons Cinnamon
1/2 teaspoon Salt
1 cup Dark Chocolate Chips
1/2 cup Chopped Walnuts (optional)
Whisk together the pumpkin puree, Splenda, applesauce, egg, almond milk, and vanilla. In a separate bowl, stir together the flour, protein powder, baking powder, baking soda, cinnamon, and salt. Add flour mixture to pumpkin mixture and mix well. Fold in the chocolate chips and nuts. Drop by spoonful on prepared cookie sheet and bake at 350 degrees for approximately 8-10 minutes. Makes about 2 dozen.
I think these cookies are perfect anytime of the day, especially for breakfast. In fact, I can’t think of a better way to start the day than with a soft baked cookie made with whey.
Now I really must go grab some more Pumpkin & Spice Cookies and load up my iPod one last time with a little Plymouth Rock.