Pumpkin Chocolate Chip Cookies

 

  • 1 cup Flapjacked buttermilk pancake mix ((106 g) )
  • 1/2 container of Dannon light and fit greek pumpkin yogurt ((75 g) (or any flavor– vanilla is great!))
  • 1 egg
  • 2 tbs sugar
  • 3/4 cup pumpkin puree ((183 g))
  • 1 tsp vanilla
  • 1 tsp cornstarch
  • 1 tsp baking powder
  • pinch of kosher salt
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 2 –3 droppers of vanilla stevia
  • 1/4 cup chocolate chips (56 g)
  1. Line a baking sheet with parchment paper and preheat oven to 350
  2. Put your bowl on food scale and add each ingredient in (besides the chocolate chips), zero-ing out the scale between each addition.  

  3. Stir in chocolate chips

  4. Scoop out with 2 tbs cookie scoop so each ball should be around 26-28 g. This makes 20 cookies

  5. Bake for about 10-12 minutes. Let cool before eating, they’ll be soft.

  • Serving Size: 1 cookie (27 grams of batter)
  • Calories: 51
  • Fat: 1.5
  • Saturated Fat: .8
  • Carbohydrates: 6.7
  • Protein: 2.8

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