“MUFFIN TOP” SOFT-BAKED PUMPKIN PROTEIN COOKIES
All the warm flavors of a pumpkin muffin in cookie form and protein-packed!
Servings: 8 cookies
Ingredients
- ½ cup canned pumpkin puree
- ¼ cup maple syrup
- ¼ cup almond butter
- 1 large egg
- 1 teaspoon vanilla
- ½ cup almond flour
- ¼ cup plant-based vanilla protein powder
- 3 tablespoons oat flour
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon baking soda
- Pinch of salt
- ¼ cup mini chocolate chips (divided)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment.
- In a bowl, mix pumpkin purée, maple syrup, almond butter, egg, and vanilla extract until smooth. Stir in almond flour, protein powder, oat flour, cinnamon, ginger, baking soda, and salt until combined.
- Fold in 2 tablespoons of chocolate chips.
- Scoop dough into 2-tablespoon mounds. Top with the remaining 2 tablespoons of mini chocolate chips.
- Bake for 11 to 13 minutes until set but still soft. Cool before eating and enjoy!
Notes
These cookies are best stored in an airtight container for 3 to 5 days. This recipe can easily be doubled to make about a dozen cookies.
Nutrition
Calories: 184kcal | Carbohydrates: 18g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 31mg | Sodium: 58mg | Potassium: 148mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2430IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg