Ingredients

For the Pumpkin Cookies

1 ¼ cups almond flour

1 cup oat flour

1 scoop Ascent Vanilla Bean Whey Protein powder

¼ cup coconut sugar or light brown sugar, packed

1 ½ teaspoons ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground cloves

½ teaspoon baking soda

¼ teaspoon kosher salt

½ cup pumpkin puree

1 large egg, lightly whisked

2 tablespoons unsalted butter, melted

1 tablespoon maple syrup

2 teaspoons pure vanilla extract

For the Cinnamon Glaze (optional)

1 cup powdered sugar

1 teaspoon ground cinnamon

2 tablespoons milk

¼ teaspoon vanilla extract

Directions

Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside. To a large mixing bowl add dry ingredients: The almond flour, oat flour, protein powder, sugar, cinnamon, ginger, cloves, baking soda, and salt. Whisk to combine. Add pumpkin puree, egg, butter, maple syrup, and vanilla to the bowl. Use a spatula to stir until dough comes together. Drop 2 tablespoon sized balls of cookie dough onto the prepared baking sheet, spacing cookies at least 2-inches apart. (Note: The dough will be a bit sticky. You can wet your hands with a bit of water and shape the cookies into rounds). Bake until cookies have set and edges are golden, 10-12 minutes. Remove from oven and let cookies sit for 5 minute on the baking sheet before transferring to a cooling rack. If using, make the cinnamon glaze: to a small mixing bowl add all ingredients. Whisk until smooth. Drizzle tops of cooled cookies with glaze and let set for 10 minutes before enjoying.

Prep Time: 15 minutes

Cook Time: 10-12 minutes

Servings: 12 cookies