Pumpkin Peanut Butter Protein Cookies

Winter may be around the corner, but I'm trying to hang on to fall for as long as a can! In my opinion, the combination of pumpkin, cinnamon, and peanut butter makes for the ultimate taste of fall. Most pumpkin-flavored treats are unhealthy and calorie-rich, but this healthy recipe allows you to enjoy your "all pumpkin everything" diet without the guilt. Made with whey protein powder, these pumpkin peanut butter cookies are great for a quick breakfast or afternoon snack.

Ingredients:
-1.5 scoops peanut butter whey protein powder (or vanilla) -- I used Cellucor Peanut Butter Marshmallow
-1/3 cup baking stevia, coconut sugar, or other granulated sweetener (I used a combo of both)
-1/2 teaspoon baking soda
-1/2 tablespoon pumpkin spice
-1 teaspoon cinnamon
-pinch of Himalayan pink salt
-2/3 cup pumpkin puree
-1/2 cup peanut butter or almond butter
-1 egg, beaten
-1 teaspoon vanilla extract
-1/2 cup dark chocolate chips (optional but highly recommended!)

Directions:
Pre-heat oven to 350F and line two baking sheets with parchment paper. In a medium-sized bowl, mix all dry ingredients except for the chocolate chips. In a separate bowl, mix all wet ingredients until smooth. Add half the dry ingredients to the wet and mix until combined, and then mix in the rest of the dry ingredients. Fold in the chocolate chips. Scoop the batter using a cookie scoop or drop using a tablespoon onto the baking sheets. Bake for 14-16 minutes. Let cool and enjoy! The recipe should make about 18 cookies.