CHUNKY CHOC COOKIES

Ingredients

• 20 g Manitoba Harvest, Hemp Yeah Protein, chocolate
• 25 g All purpose flour
• 1/2 tsp Baking powder
• 1 pinch Salt (small pinch!)
• 30 g Pumpkin puree, 100% pure, canned
• 11 g Unsalted, unsweetened peanut butter, smooth
• 2 tbsp Almond milk, unsweetened
• 7 g Semisweet chocolate chips, lactose free
• 1/2 tsp Pumpkin spice
• 0.8 g Monk fruit sweetener, Monk

Method

1. Pre-heat your oven to 350°F.
2. In a small bowl, combine protein, flour, monkfruit sweetener, baking powder, pumpkin spice, and salt. Mix until well combined.
3. In another small bowl, mix pumpkin puree, room temperature nut butter, and plant-based milk. Mix until well combined.
4. Add wet ingredients to the dry ingredients and fold until achieving a cookie dough consistency. Add chocolate chips, nuts, or whatever toppings you want.
5. Using your hands, form 3 giant cookies and place on greased parchment paper. Or small ones if you want to make them last longer.
6. Bake in your oven on 350°F for 15-18 min for the larger cookies or 12 to 15 minutes for the smaller cookies.
7. Let them cool completely before devouring, and enjoy with a cup of coffee or your hot protein coffee. Oh yeah!