Pumpkin Protein Cookies
Delicious and nutritious cookies combining pumpkin spice flavors and protein for a healthy snack.
Ingredients
Main Ingredients
- 1 cup pumpkin puree
- 1/2 cup almond butter Can be replaced with sunflower seed butter for allergies.
- 1/4 cup honey or maple syrup Use maple syrup for a vegan option.
- 1 cup rolled oats Use certified gluten-free oats for a gluten-free version.
- 1/2 cup protein powder Choose a plant-based protein powder for a vegan option.
Spices and Baking Ingredients
- 1 teaspoon baking soda
- 1 teaspoon cinnamon Can increase for stronger flavor.
- 1/2 teaspoon nutmeg Optional, can adjust to taste.
- 1/2 teaspoon ginger
- 1/4 teaspoon salt
Optional Ingredient
- 1/2 cup dark chocolate chips Can be omitted for fewer calories.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine the pumpkin puree, almond butter, and honey or maple syrup. Mix well until smooth.
- Add the rolled oats, protein powder, baking soda, cinnamon, nutmeg, ginger, and salt to the bowl. Stir until the dough comes together.
- If using, fold in the dark chocolate chips until evenly distributed.
Baking
- Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about two inches apart.
- Flatten each cookie slightly with the back of a spoon, as they won’t spread much during baking.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
Cookies can be paired with hot beverages or sandwiched with cream cheese filling. Store in an airtight container for up to a week or freeze for longer storage.