Ingredients:

  • 1 c oat flour
  • 1 scoop Chocolate Lovella Nutrition protein Powder
  • 1/4 c unsweetened cocoa powder
  • 1/2 c coconut sugar
  • 1 tbsp tapioca flour
  • 1/4 c pumpkin puree
  • 1/4 c + 2 tbsp coconut oil, melted
  • 2 egg yolks, room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • pinch salt
  • 2 tbsp. mini chocolate chips

 

Direction:

  1. Pre-heat oven to 350F and prepare a baking sheet with parchment paper.
  2. Place all dry ingredients (flours, coconut sugar, protein, cocoa powder, salt, baking soda and powder) into a mixer using a paddle attachment and stir until combined. Add in remaining ingredients. The mixture will be crumbly at first but keep mixing until a dough forms.
  3. Roll dough into 9 evenly sized balls and place them on the prepared baking sheet about 3″ apart. Use your fingertips to press them down evenly.
  4. Sprinkled cookies with mini chocolate chips. Bake cookies for 9-11 minutes.