Healthy Pumpkin Cookie Dough: 5 Mins

Instructions:

1. Mix the wet base. Combine the pumpkin puree, almond butter, and maple syrup in your bowl. Stir vigorously for about 1 minute until the mixture is a uniform, glossy orange paste. Note: Make sure no streaks of almond butter remain.
2. Add the aromatics. Stir in the vanilla protein powder and pumpkin pie spice. You'll notice the aroma shift here from just nutty to that warm, spiced scent that smells like a bakery.
3. Incorporate the flour. Fold in the almond flour and the pinch of sea salt. Stir slowly at first, then more firmly until the flour disappears and the dough transforms into a thick, velvety consistency.
4. Check the thickness. Stop and look at the dough. It should pull away from the sides of the bowl and hold a peak when you lift the spatula.
5. Fold in the chocolate. Gently stir in the mini dark chocolate chips. Do this slowly so you don't overwork the dough and make it too sticky.
6. Add the crunch. Stir in the chopped pecans. The contrast between the velvety dough and the crisp pecans is what makes this work.
7. Final Blend. Give it one last fold to ensure the chips and nuts are evenly distributed.
8. Serve immediately. Scoop the dough into a small ramekin. It's ready to eat right now!