protein-packed pumpkin chocolate chunk cookies with caramel cream cheese frosting

Easy. Moist. Dense. Nutritious!

You’ll want to double these.

Preheat oven to 325°F

In a large bowl:

1 c pumpkin spice protein powder (i like just ingredients brand)
1/2 c tigernut flour
1/4 c coconut flour
1/2 t baking soda
1/4 t sea salt
1 t pumpkin pie spice (optional if you like it extra spiced!)

-mix-

In a separate bowl, mix:

2 T melted organic ghee or coconut oil
1/4 c mesquite powder
20 drops of vanilla stevia
3 local organic eggs
3/4 c organic pumpkin purée

-mix well and then mix into dry ingredients well. Option to stir in 1/2 c chopped cacao paste or healthy chocolate chips.
-evenly space about 1” apart on a parchment-lined cookie sheet and bake for 16-20 minutes. Cool completely.

Frosting:
4 oz organic cream cheese, DF cream cheese, or I used coconut cult’s vanilla toffee coconut yogurt-yum!!
1/4 c mesquite powder
1 t vanilla extract

-whip together with a hand mixer until fluffy and spoon onto cooled cookies.

*store extra cookies in fridge or freezer.