Pumpkin Coconut Cookies

Name: Pumpkin Coconut Cookies
Yield: 310 g
Ingredients: Soy Greek Yogurt 20 g; Peanut Butter Powder 12 g; Maple Syrup 5 g; Oat Flour 12 g; Coconut Flour 10 g; Leavening Agent (Baking Powder) 3 g; Salt 1 g; Vanilla Extract 1 ml; Cinnamon Powder 3 g; Stevia 3 g; Allulose Syrup 5 ml; Raw Egg White 35 g; Steamed Pumpkin 200 g

293 kcal

#Low Sugar #Low Carb #Vegan

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Ingredients

Main ingredients

Soy Greek Yogurt 20 g
Peanut Butter Powder 12 g
Maple Syrup 5 g
Oat Flour 12 g
Coconut Flour 10 g
Leavening Agent (Baking Powder) 3 g
Salt 1 g
Vanilla Extract 1 ml
Cinnamon Powder 3 g
Stevia 3 g
Allulose Syrup 5 ml
Raw Egg White 35 g
Steamed Pumpkin 200 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 50.86 g 63%

Protein 17.53 g 22%

Fat 5.7 g 16%

Serving size 310g

Cooking steps

1

Bake steamed pumpkin in an air fryer to remove moisture.
2

Mix all wet ingredients first, then add dry ingredients. Refrigerate for 30 minutes.
3

Air fry at 170°C for 13 minutes, flip and fry for another 5 minutes.

Pumpkin Coconut Cookies

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