Pumpkin Protein Cookies
These pumpkin protein cookies combine fall flavors with the nourishment of protein, creating a guilt-free treat perfect for any occasion. They're easy to make, customizable, and provide a delightful balance of spices and sweetness.
Ingredients
Main Ingredients
- 1 cup pumpkin puree Ensure it's not watery for best results.
- 1/2 cup protein powder Any flavor works well.
- 1/2 cup rolled oats Can be replaced with oat or almond flour for gluten-free.
- 1/4 cup peanut butter or almond butter Choose based on preference.
- 1/4 cup honey or maple syrup Adjust sweetness to taste.
- 1/4 cup brown sugar Can be omitted or adjusted.
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup chocolate chips or nuts Optional for added texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the pumpkin puree, peanut butter, honey, brown sugar, and vanilla extract. Mix well until smooth.
- In a separate bowl, whisk together your protein powder, rolled oats, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring continuously until fully combined. If desired, fold in chocolate chips or nuts.
- Use a tablespoon or cookie scoop to drop rounded scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the cookies have puffed slightly.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
For the best results, let the dough sit for about 10 minutes before baking. You can also chill the dough for large batches to prevent spreading. Experiment with spices to tailor to your tastes.