Today I decided to give another of Kim Hoeltje recipes a try since i enjoy following her.
I decided to try out her Pumpkin Pudding cookie recipe, but make them chocolate. I halved the original recipe, so here is how it went.
Macros per cookie: 21.8cal .2F 3.2C 2.5P .9fiber
90 gram Libby’s 100% pure Pumpkin (.5c)
.5 oz Silk – Almond Milk Unsweetened Vanilla
.5 tsp Vanilla Extract
.25 tsp Baking Powder
.25 tsp Cinammon, ground
1 serving Egg white, large
4.4 gram(s) Jell-o Pudding SF FF – Chocolate (.25pk)
2.5 gram(s) Hershey’s Baking Cocoa Natural Unsweetened (1Tbsp)
15.2 gram Trutein – Peanut Butter Marsh-Cookie (34g) (lv sc 42g)
6.2 gram(s) Truvia Baking Blend (.5 tsp)
1: Preheat oven to 355F
2: mix all ingredients together until smooth
3: portion out cookies onto nonstick baking sheet (i chose to make mine 1TB sized)
4: bake for 15-18 min (i took mine out at 16min)
My batch made 7 cookies. Just as Kim advised the cookies are soft and pudding-ish in the middle. These Cookies came out very good and i plan on using this recipe again in the future. yum!
Please rate this post and feel free to provide feedback on this recipe. Let me know if you gave this recipe a try and how it turned out for you.