Gluten-Free Pumpkin Peanut Butter Cookies

Preheat the oven to 350⁰F (175⁰C).

Grind the oats into a flour using a food processor or blender.

In a medium mixing bowl, combine the ground oats, almond meal, whey protein powder (if using), baking stevia, baking powder, and pumpkin spice.

Add the pumpkin puree, egg white, and melted coconut oil to the dry ingredients.

Mix until a thick cookie dough forms.

Roll the dough into 10 balls, placing them on a baking sheet sprayed with nonstick spray.

In the center of each dough ball, place 1/2 tsp of peanut butter.

Cover the peanut butter completely with the cookie dough.

Lightly flatten each cookie on the sheet.

Bake for 12 minutes at 350⁰F (175⁰C).

Remove from the oven, let cool for 5 minutes, and enjoy.