If cakes have frosting, cookies have icing. Though both serve as a schmear of sugar atop an already sweet treat, there are a couple glaring distinctions. For one, frosting is typically fluffy and practically floats over the cake. Icing, on the other hand, is more on the sticky side and sits closely on the surface. Frosting is also loaded with butter. Icing? Not necessary. Made of protein powder, flour, honey and milk, the icing on these healthy pumpkin cookies is true to form and defiantly delicious. Plus, it’s the perfect complement to the cookies’ warm spices. Icing, icing, baby!
Makes 12 cookies Macros per cookie: 115 calories | 6.9 g protein | 16.1 g carbs | 3.2 g fat | 8.7 g sugar | 1.5 g fiber
Cookies
1/4 cup pumpkin puree
2 Tbsp. Vitacost All Natural Smooth & Unsalted Almond Butter
2 Tbsp. Vitacost Honey
1 egg
1 scoop ARO Vanilla Whey Protein Complex PLUS
1/4 cup sucanat sugar (or coconut sugar)
1/2 tsp. baking powder
2 tsp. pumpkin pie spice
Pinch of Vitacost Himalayan Pink Salt
Icing
1 scoop ARO Vanilla Whey Protein Complex PLUS
3 Tbsp. oat flour
1 Tbsp. Vitacost Honey
2 Tbsp. milk
Directions
- Preheat oven to 350 degrees F and line a sheet pan with parchment paper.
- In a large bowl, whisk together first 4 cookie ingredients.
- Add remaining cookie ingredients and stir until smooth. Place cookie dough in fridge for 30 minutes before baking.
- Drop about 2 tablespoons cookie dough onto prepared sheet pan, making about 12 cookies.
- Bake 8-12 minutes and let cool on a wire rack.
- In a medium bowl, whisk together all icing ingredients until smooth.
- Once cookies are cooled, evenly spread icing onto each cookie. Place iced cookies in fridge for another 15 minutes before serving.