Pumpkin Chocolate Chips Pecan Cookies
These Pumpkin Chocolate Chips Pecan Cookies (GF) are packed with plant protein, oats and the warm flavors of the season!
Servings: 12 large cookies
- 1 cup old-fashioned rolled oats
- 1/3 cup chocolate chip cookies +handful to decorate
- 1/2 cup chopped pecans
- 2 scoops vanilla protein powder
- pinch sea salt
- 1 cup pumpkin puree
- 1 egg
- 1/4 cup honey
- 1 tsp vanilla extract
- 1 tbsp coconut oil
Pre-heat oven to 350F degrees. Prepare two medium sheet pan, spray with cooking oil and set aside.
In a large bowl mix the first 5 ingredients to combine (dry ingredients)
In a separate bowl whisk the remaining ingredients until uniform.
Pour half the pumpkin mix into the dry bowl and stir using a wooden spoon or silicone spatula. Then add in remaining ingredients, folding until fully combined (see picture 2).
Roll the dough into 12 large balls, place on a cookie sheet and with the back of a spoon, press it down to flatten the cookies. Top with remaining chocolate chips.
Bake for 15-17 minutes, until bottom of the cookies start to brown.
Remove from oven and let it cool off on a wire rack to harden for storage.