Peanut Butter Stuffed Pumpkin Cookies

serves 10

Ingredients

• 2/3 cup raw oats
• 1/4 cup almond meal/flour
• 1/2 scoop vanilla whey protein powder
• 1/4 cup baking stevia
• 1/2 tsp baking powder
• 1/2 tsp pumpkin spice
• 1/4 cup canned pumpkin puree
• 1 egg white
• 2 TBSP melted coconut oil
• 1 TBSP + 2 tsp peanut butter

HOW TO

1. Preheat the oven to 350⁰ F.
2. Grind the oats into a flour. In a medium bowl, add the remaining ingredients except for the peanut butter. Continue to mix until a thick cookie dough forms.
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3. Once evenly mixed, roll the batter into 10 cookie dough balls, placing each on a baking sheet sprayed with nonstick spray.
4. In the center of each dough ball, place ½ tsp of peanut butter, completely covering the peanut butter with the cookie dough.
5. Lightly flatten each cookie on the sheet, then bake at 350⁰ F for 12 minutes.
6. Remove, let cool 5 minutes, and enjoy.

If dairy free, whey protein can be omitted entirely.

nutritional information per serving

88 calories; 6 g fat, 5 g carbs (1 g fiber), 4 g protein