Pumpkin spice CHEESECAKE FILLED cookies.
The ULTIMATE fall dessert recipe – plus, each cookie is just 85 calories with 3g fat, 10g carbs, 5g protein – and only 3g of sugar!
Gluten free, refined-sugar free, high protein, and can easily be made vegan with simple substitutions.
Bonus: I show how to make them step-by-step in a YouTube video which you can check out here!
Pumpkin Spice Cheesecake Filled Cookies
SERVES: 9 – 85 calories 3 F / 10 C / 5 P each
¼ cup coconut flour (28g)
½ cup gluten-free all-purpose flour (68g)
1 scoop Slap Nutrition cinnamon or vanilla protein powder* [discount code: SARAH] (28g)
¼ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon ground flaxseed
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice (optional)
4 stevia packets or 3 Tablespoons stevia
½ cup canned pumpkin (120g)
2 teaspoons oil (10ml)
2 Tablespoons pure maple syrup (30ml)
¼ cup reduced-fat cream cheese (60g)
2 Tablespoons baking stevia
¼ teaspoon vanilla extract
Mix all dry ingredients in a large bowl. Add wet ingredients and stir until dough forms. Form in 9 balls and flatten. Mix cheesecake filling ingredients in a small bowl, and top each cookie with a dollop of the mixture. Fold the cookies around the filling, and place on a parchment lined baking sheet. Bake at 350 F for 10-15 minutes. For complete step-by-step instructions, watch my YouTube video!
Enjoy! Post a photo on Instagram, tag me @sarahlynnfitness and use #baketobefit if you try them.
If you’d like to have all my blog recipes saved in one place, they are all included in a bonus section at the end of The Healthy Brownie Cookbook! Check out my other eBooks here for tons more healthy dessert recipes 🙂
*Feel free to substitute other brands of protein powder – this is just my recommendation