Pumpkin Protein Cookies

Name: Pumpkin Protein Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 16 cookies
Ingredients: ⅓ cup pumpkin puree⁣; 3 tablespoons butter; ⅓ cup sugar substitute; 1 teaspoon vanilla extract; ⅓ cup coconut flour; 1 coop unflavored whey protein powder; ½ teaspoon baking powder; ¼ teaspoon baking soda; 1 ½ teaspoon pumpkin pie spice

User Reviews

5.0

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
16 cookies
Calories
155 kcal
Course
Dessert, Breakfast, Snacks
Cuisine
American

Pumpkin Protein Cookies

Ava Acevedo

Report

These delicious and healthy pumpkin protein cookies are easy to make with whey protein and coconut flour. They are gluten-free and keto-friendly with less than 1 net carb and over 2 grams of protein per cookie!

Share:

I Made This!

Be the first!

Print

10 people printed this

Save this

Be the first!

Ingredients

Servings

⅓ cup pumpkin puree⁣
3 tablespoons butter melted
⅓ cup sugar substitute
1 teaspoon vanilla extract
⅓ cup coconut flour
1 coop unflavored whey protein powder
½ teaspoon baking powder
¼ teaspoon baking soda
1 ½ teaspoon pumpkin pie spice

Add to Shopping List

Instructions

If your pumpkin puree is watery, first remove excess moisture to thicken it. Line a bowl with some paper towel (or clean cloth) and let it absorb the liquid.
Start pre-heating the oven to 355 °F (180 °C ) and line a cookie sheet with parchment paper.
In a large bowl, melt 3 tablespoons butter (do not let boil) in the microwave or in bain-marie.
Mix in 1/3 cup sugar substitute, then add 1 teaspoon vanilla extract and 1/3 cup pumpkin puree, and mix to form a paste.
Add the dry ingredients: 1/3 cup coconut flour, 1 scoop unflavored whey protein powder, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1 1/2 teaspoon pumpkin pie spice.
Mix all very well until you get a crumbly soft cookie dough, then shape it with your hands into balls. Flatten the cookie balls to desired cookie shape, as they do not spread in the oven.
Take the cookies into the pre-heated oven at 355 °F (180 °C ) and bake for 15 minutes - until the tops are set and the bottom edges look browned.
Remove from the oven and after a few minutes transfer them to a rack to cool down completely.

Notes

Pumpkin spice mix: You can substitute it for 1 teaspoon cinnamon powder, 1/4 teaspoon ginger powder and 1/16 teaspoon freshly ground nutmeg.
How to thicken pumpkin puree: If your pumpkin puree is watery, you can blot away excess moisture to thicken it up. Fold some paper towels (or a clean cloth) at the bottom of a bowl or at the bottom of a sieve, and rest the sieve on the rim of a larger bowl, for better drainage.
Spoon the pumpkin puree onto the paper / cloth. The excess liquid will slowly be absorbed into it, which will get you a thicker pumpkin puree.