Super soft, sugar-free, chocolate almond butter cookies! Made vegan, gluten-free and high protein!
If you are looking for a simple cookie with minimal ingredients to take to your next potluck, then look no further because these simple chocolate treats will be a hit at your next party!
I used PEScience Select Protein Powder (Frosted Chocolate Cupcake Flavor) get 30% OFF all PEScience products by using code PBCHOCOl at checkout. *Vegan protein powders also available!
Healthy Chocolate Almond Butter Crinkle Cookies
Super Soft Chocolate Almond Butter Crinkle Cookies made Vegan, Gluten-free and High Protein.
Ingredients
- 1 c natural almond butter
- 64g chocolate protein powder (I used PEScience Frosted Chocolate Cupcake 30% OFF code PBCHOCO)
- 2 tbsp granulated sweetener replacement or coconut sugar (I used Swerve)
- 1/4 c brown rice flour or oat flour
- 1/4 c unsweetened cocoa powder
- 5-6 tbsp pumpkin puree
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- sugar-free confectioner's sugar (I used Swerve)
Instructions
- Preheat oven to 325F and prepare a baking sheet with parchment paper.
- Place the flour, protein, cocoa powder, baking soda and baking powder into a mixer and mix until combined.
- Add the almond butter and continue mixing until a crumbly dough forms.
- Add pumpkin puree 1 tablespoon at a time until you reach a dough consistency (no longer crumbly).
- Separate dough into 14 evenly sized balls and press flat using the bottom of a glass.
- Bake for 6-7 minutes. Let cool and sprinkle with sugar-free confectioner's sugar.
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