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 3g F / 10g C / 5g P each

INGREDIENTS:

Cookies:

¼ cup coconut flour (28g)

½ cup gluten-free all-purpose flour (68g)

1 scoop vanilla whey protein powder (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 sugar-free sweetener

½ cup canned pumpkin (120g)

2 teaspoons oil (10ml)

2 tablespoons pure maple syrup (30ml)

Cheesecake Filling:

¼ cup reduced-fat cream cheese (60g)

2 tablespoons sugar-free sweetener

¼ teaspoon vanilla extract

DIRECTIONS:

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 @sarahsfitfood and use #baketobefit if you try them.

Check out my other eBooks here for tons more healthy dessert recipes 🙂

Xo,

Sarah