Snickerdoodle Cookie Dough Pumpkins by Kat Condon
High-protein, grain-free, and vegan Snickerdoodle Cookie Dough Pumpkins perfect for snack time! Made with almond flour and cashew butter. Freezes to fudge-like texture.
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Cooking tools:
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Freezer
Ingredients
- 1 cup Almond Flour
- 1/4 cup Vegan Protein Powder
- 1/2 cup Cashew Butter
- 1/4 cup Pumpkin Purée
- 1 tsp Pumpkin Pie Spice
- 1/2 tsp Cinnamon, Ground
- 2 Tbsp Pure Maple Syrup
- 1/4 cup Baking Sweetener 1:1 Sugar Substitute - Lakanto
- 2 Tbsp Cinnamon, Ground
- 12 whole 100% Unsweetened Chocolate
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