Description
These cookies are a delightful blend of crunchy seeds and creamy nut butter!
Ingredients
1 cup (64 g) shelled raw pumpkin seeds
3/4 cup (63.75 g) flaked coconut
1/2 cup (125 g) almond butter (or pumpkin seed butter for nut-free)
2 tbsp (30 ml) avocado oil or butter
1/3 cup (63.33 g) granular sweetener (erythritol, allulose, or a mix)
2 large eggs
1 tsp vanilla extract
1 tsp baking powder
1/4 tsp salt
1/2 cup (54 g) unflavored whey protein powder
1/4 cup (27 g) collagen protein powder
1/4 cup (30.3 g) sugar-free dried cranberries (optional)
1/4 cup (45 g) mini sugar-free chocolate chips (optional)
Instructions
Preheat the oven to 325ºF and line a large baking sheet with a silicone baking mat. Lightly grease the mat.
In a food processor or chopper, process the pumpkin seeds and coconut until they resemble coarse crumbs with some larger pieces. Set aside.
In a large bowl, beat the almond butter and avocado oil until well combined, then beat in the sweetener. Add the eggs, vanilla, baking powder, and salt, and beat until smooth.
Add the pumpkin seed mixture and the protein powders and beat until a stiff dough forms. Stir in the cranberries and chocolate chips by hand until well distributed.
Using wet hands, form nine large balls of even size and place several inches apart on the prepared baking sheet. Press each one down to a 1-inch thick circle.
Bake 12 to 15 minutes, until the edges are set and lightly browned, and the top is just barely set. Remove and let cool completely on the pan.
- Prep Time: 15 mins
- Cook Time: 15 mins
Nutrition
- Serving Size: 9 cookies
- Calories: 283
- Fat: 23.7g
- Carbohydrates: 8.7g
- Protein: 16.6g