Pumpkin Protein Cookies
User Reviews
5
Pumpkin Protein Cookies
Description
These Pumpkin Protein Cookies blend pumpkin puree with coconut flour and unflavored whey protein powder to create a soft dough enriched with pumpkin pie spice. The dough is crumbly yet holds together, shaped into flattened balls before baking. The use of a sugar substitute keeps sweetness moderate and calories lower.
Baked at 355 °F for about 15 minutes, the cookies develop set tops and browned edges without spreading much, resulting in a tender, moist interior. The combination of pumpkin and spices delivers a mild fall flavor without overwhelming sweetness or heaviness.
These cookies are suited for those seeking a pumpkin-flavored treat with added protein and a soft texture. They can be enjoyed as a snack or alongside coffee or tea. Their moderate sweetness and spice profile are adaptable by adjusting pumpkin pie spice or sweetener.
Ingredients
- ⅓ cup pumpkin puree
- 3 tablespoons butter melted
- ⅓ cup sugar substitute
- 1 teaspoon vanilla extract
- ⅓ cup coconut flour
- 1 coop whey protein powder unflavored
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoon pumpkin pie spice
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
- To thicken watery pumpkin puree, drain excess moisture by resting it on paper towels or a cloth to absorb liquid.
- Substitute pumpkin pie spice with 1 teaspoon cinnamon, 1/4 teaspoon ginger, and a pinch of nutmeg if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Serving | 4cookies | |
| Calories | 155kcal | 8% |
| Carbohydrates | 4.9g | 2% |
| Protein | 10g | 20% |
| Fat | 11g | 17% |
| Fiber | 2.1g | 8% |
| Sugar | 1.6g | 3% |
| Net Carbohydrates | 2.8g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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