High-Protein Pumpkin Breakfast Cookies
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: High-Protein, Vegetarian, Gluten-Free
Ingredients
Scale
- 2 cups old-fashioned rolled oats
- 1 cup pumpkin puree (unsweetened)
- 2 scoops (approx. 60g) vanilla or unflavored protein powder
- 1/4 cup creamy almond butter or peanut butter
- 1/4 cup pure maple syrup
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup dark chocolate chips or chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
- In a large mixing bowl, whisk together the pumpkin puree, almond butter, and maple syrup until the mixture is smooth and well combined.
- Add the rolled oats, protein powder, pumpkin pie spice, cinnamon, and salt to the wet mixture. Stir with a spatula until a thick, sticky dough forms. Ensure there are no pockets of dry protein powder remaining.
- Gently fold in your chocolate chips or chopped walnuts if you are using them. These add a nice crunch and a bit of extra flavor to every bite.
- Use a cookie scoop or a large spoon to portion the dough into 12 even mounds on the prepared baking sheet. Since these cookies do not spread much while baking, use the back of a spoon to gently flatten them into a cookie shape.
- Bake for 12 to 15 minutes, or until the edges are firm to the touch. Remove from the oven and let them cool on the baking sheet for at least 5 minutes before transferring them to a wire rack. They will firm up as they cool.