Pumpkin Crunch Cookies (GF)

Recipe makes 30 cookies
Prep time: 15mins
Bake time: 15mins

My Fitness Pal: Cals 58, Carbs 10g, Fat 1gm, Protein 1gm

Ingredients:

2 Cups Flour - I used Gluten Free flour

3 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1 Tbsp Pumpkin spice

1/2 cup Stevia

2 eggs

1 cup pumpkin puree

2 tsp vanilla

1/4 cup Becel Light, melted

50gm Chex Cinnamon cereal, crushed up

1. Preheat oven to 400, and prepare 2 baking sheets with parchment paper.

2. In one mixing bowl put all dry ingredients (except for stevia) and mix. 

3. In second bowl, mix eggs with stevia until creamy. Mix in pumpkin, melted becel and vanilla. 

4. Slowly start incorporating the dry ingredients into the wet until well combined. 

5. Put dough in the fridge for about 20 mins. 

6. I used a 2tbsp measuring spoon, and formed each cookie into a ball and roll the tops in the crushed Chex cereal. I used a fork to flatten them just slightly. 

7. Bake for 15mins.