If you love healthy pumpkin chocolate chip cookies, they are the perfect match for you.
Ingredients
All you need to make these delicious pumpkin cookies with protein powder are:
Rolled Oats – Oats are packed with proteins and fiber, and make delicious protein cookies without using refined flour. Maple Syrup or any liquid sweetener you love like coconut nectar or agave syrup. Almond Butter – Packed with healthy fats, almond butter is also high in plant-based proteins. Vanilla Protein Powder – I use vanilla pea protein powder made from pea protein, natural vanilla flavor, and natural sweeter. It’s natural and has only three ingredients to add proteins without additives to your homemade protein cookies. Feel free to use any plant-based vanilla protein powder you like, such as hemp, soy, or peanut-based protein powder. Pumpkin Puree – I use canned pumpkin puree. This is not pumpkin pie filling. Pumpkin puree is made from only one ingredient: pumpkin with no added oil and no added sugar. Also, you can make your own pumpkin puree for this recipe. Melted Coconut Oil or light olive oil. Pumpkin Pie Spices – This adds the pumpkin pie flavor to the cookies. If you can’t find a pumpkin spice blend in-store, try a mix of ground cinnamon, ground ginger, and nutmeg. Dark Chocolate Chips
How To Make Pumpkin Protein Cookies
It’s so easy to make homemade protein cookies, and for fall, adding pumpkin puree to your protein cookie recipe is a must.
Alternatives
These pumpkin cookies are the best healthy dessert or protein treats to fix a sweet craving in the afternoon. You can tweak the recipe to create different flavors or textures. For example, you can swap chocolate chips for:
Chopped walnuts Chopped pecans Unsweetened shredded coconut Dried raisins or cranberries
You can also swap some of the pumpkin puree with the same amount of unsweetened applesauce or mashed ripe bananas.
Storage Instructions
Store the cookies in the fridge in a zip-lock bag or airtight container for up to one week. Freeze in an airtight container for up to one month. Thaw at room temperature the day before.
Allergy Swaps
Below are some ingredient substitution options if you need them.
Gluten-Free – Pick a gluten-free oats brand. All the other ingredients are gluten-free. Nut-Free – Swap the almond butter for sunflower seed butter, tahini, or pumpkin seed butter.
Below are my answers to your most common questions about this high-protein fall cookie recipe.
