Serves 3
Directions
- 1In a bowl, mix yogurt butter, canned pumpkin, vanilla extract, and Stevia brown sugar until gloppy.
- 2Add almond flour, oat flour, sea salt, baking soda, and vanilla protein to the mixture.
- 3Mix until you get a wet dough.
- 4Add sea salt dark chocolate chunks to the dough and embed them.
- 5Refrigerate the dough for an hour to firm it up.
- 6Shape the dough into cookies and place them on parchment paper on a baking sheet.
- 7Top with extra chocolate chunks.
- 8Bake at 350°F (175°C) for no more than 8 minutes.
- 9Finally, top the baked cookies with sea salt.
- 10Let the cookies sit for 30 minutes before serving.
Ingredients
- Yogurt butter
- 40 g Canned pumpkin
- 2 tsp Vanilla extract
- Stevia brown sugar
- 10 g Almond flour
- 56 g Oat flour
- pinch Sea salt
- 0.5 tsp Baking soda
- 60 g Vanilla protein (whey/casein blend)
- 40 g Sea salt dark chocolate chunks
Equipment
Mixing bowlSpatulaBaking sheetParchment paperOven
Tips
- For best results, use Gatsby chocolate chunks as they melt and bake well.
- Refrigerate the dough for an hour to firm it up before baking.
- The cookies will be even better if you let them sit for 30 minutes after baking.
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