Protein Crumbl Cookies

Serves 3
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Directions

  1. 1In a bowl, mix yogurt butter, canned pumpkin, vanilla extract, and Stevia brown sugar until gloppy.
  2. 2In a bowl, mix yogurt butter, canned pumpkin, vanilla extract, and Stevia brown sugar until gloppy.
  3. 3In a bowl, mix yogurt butter, canned pumpkin, vanilla extract, and Stevia brown sugar until gloppy.
  4. 4Add almond flour, oat flour, sea salt, baking soda, and vanilla protein to the mixture.
  5. 5Add almond flour, oat flour, sea salt, baking soda, and vanilla protein to the mixture.
  6. 6Add almond flour, oat flour, sea salt, baking soda, and vanilla protein to the mixture.
  7. 7Mix until you get a wet dough.
  8. 8Mix until you get a wet dough.
  9. 9Mix until you get a wet dough.
  10. 10Add sea salt dark chocolate chunks to the dough and embed them.
  11. 11Add sea salt dark chocolate chunks to the dough and embed them.
  12. 12Add sea salt dark chocolate chunks to the dough and embed them.
  13. 13Refrigerate the dough for an hour to firm it up.
  14. 14Refrigerate the dough for an hour to firm it up.
  15. 15Refrigerate the dough for an hour to firm it up.
  16. 16Shape the dough into cookies and place them on parchment paper on a baking sheet.
  17. 17Shape the dough into cookies and place them on parchment paper on a baking sheet.
  18. 18Shape the dough into cookies and place them on parchment paper on a baking sheet.
  19. 19Top with extra chocolate chunks.
  20. 20Top with extra chocolate chunks.
  21. 21Top with extra chocolate chunks.
  22. 22Bake at 350°F (175°C) for no more than 8 minutes.
  23. 23Bake at 350°F (175°C) for no more than 8 minutes.
  24. 24Bake at 350°F (175°C) for no more than 8 minutes.
  25. 25Finally, top the baked cookies with sea salt.
  26. 26Finally, top the baked cookies with sea salt.
  27. 27Finally, top the baked cookies with sea salt.
  28. 28Let the cookies sit for 30 minutes before serving.
  29. 29Let the cookies sit for 30 minutes before serving.
  30. 30Let the cookies sit for 30 minutes before serving.

Ingredients

  • Yogurt butter
  • Yogurt butter
  • Yogurt butter
  • 40 g Canned pumpkin
  • 40 g Canned pumpkin
  • 40 g Canned pumpkin
  • 2 tsp Vanilla extract
  • 2 tsp Vanilla extract
  • 2 tsp Vanilla extract
  • Stevia brown sugar
  • Stevia brown sugar
  • Stevia brown sugar
  • 10 g Almond flour
  • 10 g Almond flour
  • 10 g Almond flour
  • 56 g Oat flour
  • 56 g Oat flour
  • 56 g Oat flour
  • pinch Sea salt
  • pinch Sea salt
  • pinch Sea salt
  • 0.5 tsp Baking soda
  • 0.5 tsp Baking soda
  • 0.5 tsp Baking soda
  • 60 g Vanilla protein (whey/casein blend)
  • 60 g Vanilla protein (whey/casein blend)
  • 60 g Vanilla protein (whey/casein blend)
  • 40 g Sea salt dark chocolate chunks
  • 40 g Sea salt dark chocolate chunks
  • 40 g Sea salt dark chocolate chunks

Equipment

Mixing bowlSpatulaBaking sheetParchment paperOven

Tips

  • For best results, use Gatsby chocolate chunks as they melt and bake well.
  • Refrigerate the dough for an hour to firm it up before baking.
  • The cookies will be even better if you let them sit for 30 minutes after baking.