Pillowy Pumpkin Protein Cookies - Bravabod
Recipes

Pillowy Pumpkin Protein Cookies

Valentina

The texture on these 5-ingredient protein cookies is pillowy and soft. I love the unique texture – but keep in mind that it will taste differently from a traditional cookie. A food processor is a must here, as hand-mixing will not combine the ingredients properly. Enjoy these as a low-carb and high protein breakfast, post-workout snack, or sweet treat. To make these cookies with almond flour instead of protein powder, check the recipe notes below.

How To MakeDiet Type: Plant-based

liked this

Freeze For 2-4 months

Best by 3-5 days


Shopping List
  • 1 cup canned unsweetened pumpkin
  • 66666667/100000000 cup vegan protein powder (Note 1)
  • 1 tablespoon coconut flour
  • 4 teaspoons maple sugar or coconut sugar
  • 1 teaspoon pumpkin pie spice
  • chocolate chips, to taste (optional, for dipping)

Instructions
  1. Step 1: Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. Step 2: Add all cookie ingredients, except the optional chocolate, to a food processor (mixing by hand won't work). Blend until just combined. It will be a light and doughy consistency.
  3. Step 3: Roll the dough with your hands into small balls and place on lined baking sheet. Press down lightly to form into a cookie shape. Since all brands of protein powder absorb differently, add a little more pumpkin if the dough isn't sticking together. Or if it seems too wet, add a little more coconut flour.
  4. Step 4: Bake for 13 to 15 minutes. They will be very soft when done, so don’t handle them too soon or they will break. Place the sheet on a cooling rack and cool fully.
  5. Step 5 (Optional): Place the cookies in the freezer to harden. Once firm, melt the chocolate chips in a double boiler or microwave. If using a microwave, melt the chocolate in 20 second increments to avoid burning. Dip the frozen cookies into the melted chocolate. The chocolate will harden almost instantly.
  6. Serve: Enjoy these cookies slightly warmed, at room temperature, or chilled. They store very well in the freezer.

Recipe Notes

Note 1A: Unsweetened brown rice protein and/or pea protein works well here. Keep in mind that the type of protein powder you use will greatly effect the taste and texture, so choose one that you like the taste of. The color of the cookie will change depending on the color of the protein used.

Note 1B: To make these without protein powder, substitute the protein powder with 15 tablespoons of almond flour and substitute the 1 tablespoon(s) of coconut flour with .25 cup of coconut flour.

Nutrition

The texture on these 5-ingredient protein cookies is pillowy and soft. I love the unique texture – but keep in mind that it will taste differently from a traditional cookie. A food processor is a must here, as hand-mixing will not combine the ingredients properly. Enjoy these as a low-carb and high protein breakfast, post-workout snack, or sweet treat. To make these cookies with almond flour instead of protein powder, check the recipe notes below.

How To MakeDiet Type: Paleo

liked this

Freeze For 2-4 months

Best by 3-5 days


Shopping List
  • 1 cup canned unsweetened pumpkin
  • 66666667/100000000 cup paleo protein powder (Note 1)
  • 1 tablespoon coconut flour
  • 4 teaspoons maple sugar or coconut sugar
  • 1 teaspoon pumpkin pie spice
  • chocolate chips, to taste (optional, for dipping)

Instructions
  1. Step 1: Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. Step 2: Add all cookie ingredients, except the optional chocolate, to a food processor (mixing by hand won't work). Blend until just combined. It will be a light and doughy consistency.
  3. Step 3: Roll the dough with your hands into small balls and place on lined baking sheet. Press down lightly to form into a cookie shape. Since all brands of protein powder absorb differently, add a little more pumpkin if the dough isn't sticking together. Or if it seems too wet, add a little more coconut flour.
  4. Step 4: Bake for 13 to 15 minutes. They will be very soft when done, so don’t handle them too soon or they will break. Place the sheet on a cooling rack and cool fully.
  5. Step 5 (Optional): Place the cookies in the freezer to harden. Once firm, melt the chocolate chips in a double boiler or microwave. If using a microwave, melt the chocolate in 20 second increments to avoid burning. Dip the frozen cookies into the melted chocolate. The chocolate will harden almost instantly.
  6. Serve: Enjoy these cookies slightly warmed, at room temperature, or chilled. They store very well in the freezer.

Recipe Notes

Note 1A: Keep in mind that the type of protein powder you use will greatly effect the taste and texture, so choose one that you like the taste of. The color of the cookie will change depending on the color of the protein used.

Note 1B: To make these without protein powder, substitute the protein powder with 15 tablespoons of almond flour and substitute the 1 tablespoon(s) of coconut flour with .25 cup of coconut flour.

Nutrition

The texture on these 5-ingredient protein cookies is pillowy and soft. I love the unique texture – but keep in mind that it will taste differently from a traditional cookie. A food processor is a must here, as hand-mixing will not combine the ingredients properly. Enjoy these as a low-carb and high protein breakfast, post-workout snack, or sweet treat. To make these cookies with almond flour instead of protein powder, check the recipe notes below.

How To MakeDiet Type: Low-carb

liked this

Freeze For 2-4 months

Best by 3-5 days


Shopping List
  • 1 cup canned unsweetened pumpkin
  • 66666667/100000000 cup protein powder of choice (Note 1)
  • 1 tablespoon coconut flour
  • 4 teaspoons low-carb granulated sweetener (1:1 sugar substitute)
  • 1 teaspoon pumpkin pie spice
  • chocolate chips, to taste (optional, for dipping)

Instructions
  1. Step 1: Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. Step 2: Add all cookie ingredients, except the optional chocolate, to a food processor (mixing by hand won't work). Blend until just combined. It will be a light and doughy consistency.
  3. Step 3: Roll the dough with your hands into small balls and place on lined baking sheet. Press down lightly to form into a cookie shape. Since all brands of protein powder absorb differently, add a little more pumpkin if the dough isn't sticking together. Or if it seems too wet, add a little more coconut flour.
  4. Step 4: Bake for 13 to 15 minutes. They will be very soft when done, so don’t handle them too soon or they will break. Place the sheet on a cooling rack and cool fully.
  5. Step 5 (Optional): Place the cookies in the freezer to harden. Once firm, melt the chocolate chips in a double boiler or microwave. If using a microwave, melt the chocolate in 20 second increments to avoid burning. Dip the frozen cookies into the melted chocolate. The chocolate will harden almost instantly.
  6. Serve: Enjoy these cookies slightly warmed, at room temperature, or chilled. They store very well in the freezer.

Recipe Notes

Note 1A: Keep in mind that the type of protein powder you use will greatly effect the taste and texture, so choose one that you like the taste of. The color of the cookie will change depending on the color of the protein used.

Note 1B: To make these without protein powder, substitute the protein powder with 15 tablespoons of almond flour and substitute the 1 tablespoon(s) of coconut flour with .25 cup of coconut flour.

Nutrition

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Pillowy Pumpkin Protein Cookies

PT25M 1 cup canned unsweetened pumpkin 66666667/100000000 cup vegan protein powder (Note 1) 1 tablespoon coconut flour 4 teaspoons maple sugar or coconut sugar 1 teaspoon pumpkin pie spice chocolate chips, to taste (optional, for dipping) Gluten Free Paleo Vegan Low-Carb 8 Servings Ingredients:

8 Cookies

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