Prep Time: 20 minutes

Cook Time: 15-20 minutes

Servings: 1 dozen cookies

Ingredients: Vegan Pumpkin Spice Breakfast Protein Cookie Recipe

• 1 large ripe banana, peeled
• ¼ cup pumpkin puree
• ¼ cup alternative milk of choice
• ¼ cup maple syrup
• 1 flax egg (see notes)
• 1 teaspoon pure vanilla extract
• 1 cup almond flour, spooned & leveled
• ¾ cup gluten-free old-fashioned rolled oats
• 1 scoop Ascent Vanilla Plant Protein
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ⅛ teaspoon kosher salt
• ½ cup dairy-free semi-sweet mini chocolate chips, optional
• ½ cup raw or roasted pecan pieces

Directions: Vegan Pumpkin Spice Breakfast Protein Cookie Recipe

• Preheat oven to 350°F.
• Line two rimmed baking sheets with parchment paper and set aside.
• To a large mixing bowl add banana.
• Use a fork to mash the banana until smooth.
• Add pumpkin puree, milk, maple syrup, flax egg, and vanilla extract to the bowl.
• Stir until smooth.
• Add the almond flour, oats, Ascent Vanilla Plant Protein, baking powder, cinnamon, ginger, cloves, and kosher salt to the bowl.
• Use a spatula to stir to combine.
• Fold in the chocolate chips and pecan pieces.
• Use a ¼ cup measurer to portion mounds of the cookie dough onto the prepared baking sheets, spacing cookies 2-inches apart.
• Place in the oven and bake until cookies are browned, have set, and tops are dry, 15-20 minutes.
• Remove from oven and let cool for 10 minutes on baking sheets before transferring cookies to a wire rack to cool completely.

Notes

• To make a flax egg: To a small mixing bowl combine 1 tablespoon ground flaxseed with 2 ½ tablespoons water. Stir until smooth and let thicken for 5 minutes before using.
• Cookies are best enjoyed the day they are made, but will keep in an airtight container stored at room temperature for up to 5 days.