Pumpkin Pecan Drop Cookies (GF/DF/SF)
Holiday cookies with no guilt. Seriously!! These super easy to make and bake cookies contain no gluten, dairy or soy. You can even change the sweetener to make them low glycemic, although God made pure maple syrup and raw honey, in my opinion, is a wonderful thing.
Made using the vegan, soy freeprotein powder we trust as a base - these cookies not only score 100% on the amino acid profile, but contain all the additional benefits of a protein shake - with CoQ10, ginseng and all the other great vitamins and mineral formulated into their protein shake. A vegan protein comprised of yellow pea, brown rice, and cranberry - it is easy to digest.
Pumpkin has additional health benefits as well - filled with anti oxidants, as well as Vitamins A, E and C. Why not bake up these cookies and have them for breakfast? On the go and wanting solid food - take these along for your commute and pop them in your mouth as you head to work, or wherever you go!
Ingredients:
5 scoops AB essentials Vanilla Protein*
1 T. organic ground cinnamon
1/2 tsp. Rumford baking powder
1/8 cup pecans, finely chopped into small pieces
Add ingredients to medium mixing bowl and stir with fork until blended.
In small bowl combine:
1 free range brown egg*
3 T. pumpkin puree
2 T. pure maple syrup or raw honey
1 T. melted coconut oil
¼ c. Silk brand Original almond milk or Kirkland unsweetened
Blend dry ingredients with a fork. Whisk wet ingredients and pour into dry ingredients, blending with fork.
Line baking sheet with unbleached parchment paper or use ceramic baking stone, coated with coconut oil. Roll dough into one inch balls, or use Pampered Chef small scoop, and space on baking sheet lined with parchment paper. Bake in preheated oven at 350 degrees for 12 minutes. Makes 24-30 cookies
Substitue Options:
Coconut palm nectar may be used for a low glycemic sweetener.
Vegan egg: 1 T. chia seed with 3 T filtered/distilled water. Let sit 15 min. in refrigerator.
May leave out nuts if not desired.
Made using the vegan, soy freeprotein powder we trust as a base - these cookies not only score 100% on the amino acid profile, but contain all the additional benefits of a protein shake - with CoQ10, ginseng and all the other great vitamins and mineral formulated into their protein shake. A vegan protein comprised of yellow pea, brown rice, and cranberry - it is easy to digest.
Pumpkin has additional health benefits as well - filled with anti oxidants, as well as Vitamins A, E and C. Why not bake up these cookies and have them for breakfast? On the go and wanting solid food - take these along for your commute and pop them in your mouth as you head to work, or wherever you go!
Ingredients:
5 scoops AB essentials Vanilla Protein*
1 T. organic ground cinnamon
1/2 tsp. Rumford baking powder
1/8 cup pecans, finely chopped into small pieces
Add ingredients to medium mixing bowl and stir with fork until blended.
In small bowl combine:
1 free range brown egg*
3 T. pumpkin puree
2 T. pure maple syrup or raw honey
1 T. melted coconut oil
¼ c. Silk brand Original almond milk or Kirkland unsweetened
Blend dry ingredients with a fork. Whisk wet ingredients and pour into dry ingredients, blending with fork.
Line baking sheet with unbleached parchment paper or use ceramic baking stone, coated with coconut oil. Roll dough into one inch balls, or use Pampered Chef small scoop, and space on baking sheet lined with parchment paper. Bake in preheated oven at 350 degrees for 12 minutes. Makes 24-30 cookies
Substitue Options:
Coconut palm nectar may be used for a low glycemic sweetener.
Vegan egg: 1 T. chia seed with 3 T filtered/distilled water. Let sit 15 min. in refrigerator.
May leave out nuts if not desired.