Craving the cozy, comforting flavors of fall without derailing your health goals? Look no further! These Pumpkin Protein Cookies are your answer. They’re incredibly soft, perfectly spiced, and packed with protein to keep you satisfied. Your kitchen will smell like a pumpkin spice dream, and you’ll have a batch of guilt-free, low-carb treats ready in under 20 minutes. Let’s get baking!
Ingredients
• What You Will Need
• 1/4 cup or 28g ground flax seed
• 2 Tbsp or 24g chia seeds
• 1/2 teaspoon or 1.5g ground cinnamon
• 3 large eggs
• 2 teaspoons or 10ml vanilla extract
• 1/4 cup or 60ml light almond milk
• 1/4 cup or 50g Stevia in the Raw, granulated
• 2 servings or ~60g vanilla or unflavored whey protein powder
• 1 teaspoon or 5g baking soda
• 1 teaspoon or 4g baking powder
• 1 can 15oz or 425g pumpkin puree
Instructions
1. Directions
2. Preheat your oven to 350°F or 175°C and line two baking sheets with parchment paper.
3. In a large bowl, whisk together all the dry : ground flax seed, chia seeds, cinnamon, whey protein powder, Stevia, baking soda, and baking powder until well combined.
4. In a separate medium bowl, mix the wet : pumpkin puree, eggs, vanilla extract, and almond milk until smooth.
5. Pour the wet mixture into the dry and stir gently until a thick dough forms. Be careful not to overmix.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Note that these cookies will not spread much during baking.
7. Bake for 10-12 minutes, or until the cookies are firm to the touch and a toothpick inserted into the center comes out clean.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
• Makes: 26 cookies
• Calories: 40 per cookie
• Carbs: 3g
• Fats: 2g
Pro Tips
• Add a pinch of nutmeg and ground ginger along with the cinnamon for a full pumpkin spice flavor profile.
• Fold in 1/4 cup of sugar-free chocolate chips or chopped pecans for extra texture and flavor.
• Store these cookies in an airtight container in the refrigerator for up to a week. Due to the high moisture content, they stay fresher when chilled.
• Vanilla or unflavored whey protein powder works best. If using unflavored, you may want to add a little extra sweetener to taste.
FAQ
Q: Can I use a different type of protein powder
A: This recipe works best with vanilla or unflavored whey protein powder for the ideal soft texture. Using other protein powders like casein or plant-based options may significantly change the cookie’s final texture and moisture level.
Q: How do I store these pumpkin protein cookies
A: Store the cookies in an airtight container in the refrigerator for up to one week. Due to the high moisture from the pumpkin puree, keeping them chilled is essential for maintaining freshness.
Q: Are these cookies keto-friendly
A: Yes, with only 3 grams of carbs and 2 grams of fat per cookie, they are a perfect keto-friendly and low-carb treat to enjoy without compromising your diet.
Q: Why didn’t my cookies spread out in the oven
A: It is normal for these cookies not to spread. The recipe creates a thick, cake-like dough that is high in protein and fiber, which causes it to hold its shape rather than flatten out like traditional high-fat cookies.
