Fudgy 40 Cal Cookies

Ingredients

• 200 g canned pumpkin puree
• 90 g unsweetened cocoa powder
• ½ tsp baking soda
• 150 g natural powdered sweetener, monkfruit+allulose blend
• 15 ml egg whites
• 60 g natural peanut butter
• 1 tsp vanilla extract
• 1 whole egg
• 30 g mini chocolate chips
• pinch sea salt, to finish

Steps

1. Add all ingredients in a bowl and mix.

2. Refrigerate dough for a minimum of 1 hour.

   1 h

3. Use a teaspoon to roll dough into 24 small cookies (wet hands to make it less sticky). Flatten lightly on the pan and top with sea salt.

4. Bake for about 20 minutes at 350°F or until fully set.

   20 min

5. Let cookies cool for about an hour before removing from the pan; they set even more in the fridge.

   1 h