Directions
Preheat your oven to 350°F or 175°C (350°F) and line two baking sheets with parchment paper.
In a large bowl, whisk together all the dry : ground flax seed, chia seeds, cinnamon, whey protein powder, Stevia, baking soda, and baking powder until well combined.
In a separate medium bowl, mix the wet : pumpkin puree, eggs, vanilla extract, and almond milk until smooth.
Pour the wet mixture into the dry and stir gently until a thick dough forms. Be careful not to overmix.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Note that these cookies will not spread much during baking.
Bake for 10-12 minutes, or until the cookies are firm to the touch and a toothpick inserted into the center comes out clean.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Add a pinch of nutmeg and ground ginger along with the cinnamon for a full pumpkin spice flavor profile.
Fold in 1/4 cup (960 ml) of sugar-free chocolate chips or chopped pecans for extra texture and flavor.
