Gluten Free Protein Chocolate Chip Cookies

Ingredients

Dry Bowl:
2 tbsp coconut flour
1 scoop vanilla whey powder
1 tsp stevia
1/4 tsp baking powder
1/8 tsp sea salt
Mix ingredients together

Wet Bowl:
1 Eggland’s Best Egg
1/4 c canned pumpkin
1/2 tsp vanilla extract
Mix ingredients together

1tbsp semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees. Pour wet ingredients into the dry and mix. Then add 1 tbsp of mini semi-sweet chocolate chips and fold into batter. Batter will be thick and kind of sticky. Scoop out onto a baking sheet with parchment paper (works the best). Makes 6 cookies. Bake until the bottom starts to turn golden brown, approximately 12-15 min. Keep an eye on them, coconut flour can burn quickly. The cookies will not be firm when they come out, but will get firmer as they cool.