I’m going through a huge baking phase at the moment (Husband Hanway isn’t mad at all), and cookies are my favourite quick and easy to make option as they really can be adapted to fit any healthy eating principle.

For Meatfree Monday this week I’ve made some Vegan Chocolate Chip Pumpkin Protein Cookies that are sugar free, grain free, low carb, high protein, high fibre, and packed full of pumpkin, our Fall seasonal superfood. And they are so good that Tim was hovering behind me as I was taking the picture so he could eat them the second I finished!

We store these in the freezer and defrost as needed, and they are the perfect mini meal to take to school or work – simply take them out of the freezer before leaving the house, wrap in a ziplock bag or parchment paper, and they will be a perfect’ pick me up’ for that mid afternoon energy slump…

Chocolate Chip Pumpkin Protein Cookies

• 40g vanilla plant based protein (hemp, pea, rice)

• 1 cup pumpkin puree

• 1/2 cup almond butter

• 1/2 cup vegan chocolate chips

• 2 x flaxseed eggs (3 tablespoons ground flaxseed mixed with 6 tablespoons warm water)

• 1 teaspoon aluminum free baking powder

• 1 teaspoon ground cinnamon

• pinch Himalayan salt

Preheat oven to 350. Make the flaxseed egg by combining the ground flaxseed and water in a bowl, and leave to thicken for a few minutes.

Place all the ingredients in a large bowl or food processor and mix well. Cover bowl and leave in the refrigerator for a minimum of 10 minutes.

Line a baking sheet with parchment paper, then spoon out the mixture into ?? equal portions.

Bake in the oven for 20 minutes, then leave to cool. The cookies will firm up a little more after baking!

All of the ingredients for this recipe were purchased at Thrive Market! Use my link below to save 25% off your first order:

http://thrv.me/jennyhanway

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