While I can't take credit for these babies (recipe can be found here, thanks pinterest), I did fully enjoy these guilt free cookies so I felt I should share. I am constantly looking for ways I can satisfy my craving to bake while also staying on track with my health. As someone with a huge sweet tooth and penchant for creating sweet things it is something I really struggle with when trying to change my diet. While they were obviously not the same as a sugary chocolate chunk cookie, they did satiate my need to have something sweet, and since they are made with almond flour, they were quite filling and packed with protein. They also paired nicely with my nighttime tea.

Ingredients

1 box white cake mix
1/2 cup butter (1 stick)
8 oz cream cheese (1 package)

1/2 tsp vanilla extract
1 egg
1 cup Ghirardelli milk chocolate chips

1 cup red and green colored M+Ms

1.75 oz red and green sprinkles
1/2 cup powdered sugar

Beat cream cheese and butter together until smooth then beat in the egg, vanilla, and sprinkles. Gradually add in the cake mix until you create a dough. Fold in your chocolate chips and M+Ms until evenly distributed in the dough. Cover and refrigerate for an hour or so (until its stiff and cold) then roll the cookies into 1.5 inch balls. Coat them in some powdered sugar and bake on 350 for 10-12 minutes.

The title of this post says it all. Just mix together the three ingredients below and bake on 350 for about 12 minutes and you have yourself pumpkin chocolate chip cookies (mine came out a little muffiny and very moist after I refrigerated them for a day but I don't mind that at all). I am headed up to Jersey to visit my newly engaged cousin tomorrow morning for some festivity planning and photo taking, I hope you all have a great weekend!

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