Prep Time 1 hour 20 minutes Cook Time 12 minutes Total Time 1 hour 32 minutes Servings 24 cookies
½ cup pumpkin puree
¼ cup coconut oil
⅓ cup coconut sugar
⅓ cup cane sugar
½ tsp vanilla extract
1 ⅓ cup Flourish Pumpkin Spice Protein Pancake Mix
Frosting/Icing to Decorate *optional
In a large bowl, whisk pumpkin puree, coconut oil, coconut sugar, cane sugar, and vanilla together.
Slowly fold in Flourish Pumpkin Spice Mix until a dough has formed.
Shape the dough into a flat disc and wrap tightly in plastic wrap. Chill in the refrigerator for 1 hour.
When ready to bake the cookies, preheat the oven to 350˚F. Line a baking sheet with parchment paper.
Remove the dough from the fridge and let sit at room temperature for a few minutes to soften slightly.
On a lightly floured surface, roll out the cookie dough with a rolling pin to about ¼-inch thick.
Cut out shapes from the dough. Gather any excess dough into a ball and chill in the fridge to firm, then re-roll and cut out more cookies. Place the cookies on the prepared baking sheet and chill for at least 20 minutes to ensure they hold their shapes.
Bake for 12-14 minutes or until the edges just barely start to turn golden brown. Cool completely on a wire rack before decorating.
(per 2 cookies)
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