This is a great and low cal cookie!  They are also quite filling thanks to the pumpkin.  The beauty of pumpkin is that its not just great to have in fall.  Its great as an add in to recipes all year long!  Watch me demonstrate this recipe on BBH TV – Episode 22

Pumpkin Chocolate Chip Puffs

Makes 32 puffs

1 1/2 cups oat flour (just oats ground up in blender/food processor)
1/4 cup dark brown sugar
1/4 cup Krisda stevia baking formula
1 1/2 tsps baking powder
1/2 tsp cinnamon
pinch salt
pinch nutmeg
2 egg whites (1/4 cup carton kind)
1/2 cup canned navy beans, rinsed and drained
1/2 cup canned pumpkin
1/4 cup unsweetened almond milk (or milk of choice)
1 tsp vanilla
1/4 cup semi-sweet chocolate chips

Preheat oven to 375 degrees. Mix together the dry ingredients. Put all wet ingredients (egg whites, navy beans, pumpkin, milk, vanilla) into a blender to magic bullet, process until smooth. Add the pumpkin mixture to the dry ingredients along with the chocolate chips and stir until blended. Drop by measuring teaspoon full onto a cookie sheet lined with parchement paper.

Bake at 375 degrees for approx 12 minutes.

Nutrition (per puff) Calories: 40 Fat: 1g Carbs: 7.7g Fibre: 1.3g Sugars: 2.5g Protein: 1.2g