Pumpkin Chocolate Chip Cookies (Flourless, Gluten Free)


Pumpkin Chocolate Chip Cookies (Flourless, Gluten Free)

I came home after a #kaylaitsines workout (Week 1 of 12) and I swear it was #deathbykayla. 28 minutes of squats, jump squats, weighted lunges, and x jumps will make the toughest man cry. ;)


Anyways, I came home and instantly made a potassium/complex carb rich (pumpkin and bananas are GREAT sources of potassium) dessert to replenish and refeed my muscles. These cookies are rich in complex carbohydrates, potassium, sodium, and other minerals. No cramping muscles for me!


Pumpkin Chocolate Chip Cookies (Flourless, Gluten Free)
Serves 9

3/4 c. canned pumpkin (I used about a half 15 oz. can)
2 small bananas
1/2 c. gluten free oats
1/4 c. stevia (Mine measures cup for cup with sugar)
1 tsp. unsulphured molasses (Good source of iron!)
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. of Himalayan Pink Sea Salt (Good source of sodium and trace minerals!)
1/4 cup Dark Chocolate Chips (You can add more, but I worked to hard in Kayla Itsines workout to come home and mess it all up)

Preheat your oven to 375 degrees. Spray a cookie sheet with nonstick spray.

Combine all ingredients, except for the chocolate chips, in the food processor and mix well.

Next, stir in your chocolate chips with a spoon.

Drop teaspoonful cookies onto your prepared pan and bake in the preheated oven for 10 minutes. If you like them a little more well done, add five minutes, but check to make sure they are not burning.

Remove and let sit on pan for ten minutes, then enjoy! I stored mine in a glass container in the fridge for up to three days. It’s a small batch, so they shouldn’t last that long. ;)

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