This week’s recipe adds the fall twist of pumpkin to a standard snickerdoodle cookie. Mix up a smaller batch for an at-home treat or make the whole recipe to take to a party or cookie exchange!
Pumpkin Protein Snickerdoodles http://blog.vitacost.com/cooking-recipe/pumpkin-spice-snickerdoodle-balls.html
Preheat to 350. Mix together all ingredients; the dough will be sticky. Refrigerate 1 hour. Roll into balls. Combine extra cinnamon and Splenda and roll balls in the mixture to coat. Flatten with the back of a fork if you’d like. Bake 8-10 min.
I always make smaller batches especially of dessert recipes and ¼ of this recipe made 18 tiny balls. The entire recipe has 8 carbs each with about a half protein and less than one fat serving. Since I made ¼ recipe, it would have 2 carbs so 9 tiny cookies were 1 carb.
Feast on cinnamon, feast on pumpkin, and as always…FEAST ON!!!
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