Pumpkin Chocolate Chip Cookies

Call us basic, but these Pumpkin Chocolate Chip Cookies hit the spot.

Makes 24 servings 
170 calories / 7F / 24C / 4P

• 1 cup coconut sugar
• 1⁄2 cup grass-fed butter, softened
• 1 cup canned pumpkin
• 1 large egg
• 1 Tbs. vanilla extract
• 3 cups high-protein pancake/waffle mix (regular or gluten-free)
• 1 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. ground cinnamon
• 1⁄2 tsp. ground cloves
• 1⁄2 tsp. ground nutmeg
• 1⁄4 tsp. sea salt
• 1 cup dark chocolate chips

1. Preheat oven to 350 degrees.

2. Beat together the coconut sugar and butter. Add the pumpkin, egg and vanilla. Mix well and set aside.

3. In a separate bowl combine the pancake/waffle mix, baking powder, baking soda, spices and sea salt. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chocolate chips.

4. Using a large cookie scoop, drop dough onto a baking sheet lined with parchment paper (makes 24 cookies). Bake for 10-12 minutes. Let cool 2 minutes and then transfer to a cooling rack. Enjoy!

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