Healthy Pumpkin Protein Cookies
These soft and chewy oatmeal cookies are full of fall flavors! Sweet pumpkin, warm spices, rich vanilla, indulgent chocolate… And they have a protein boost, too! What’s not to love?? Leftovers will keep for at least one week if stored in an airtight container in the refrigerator—if they last that long!
- 1 cup instant oats
- 3 scoops of NutraGEN Vanilla Protein
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger (optional)
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 ½ tbsp coconut oil or unsalted butter, melted and cooled slightly
- ¾ cup pumpkin purée, room temperature (not pumpkin pie mix!)
- 1 tsp vanilla extract
- ½ cup pure maple syrup
- 1 tbsp dairy free miniature chocolate chips, divided
Whisk together the oats, protein powder, cinnamon, nutmeg, ginger, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, pumpkin purée, and vanilla. Stir in the maple syrup. Add in the oat mixture, stirring just until incorporated. Fold in the dark chocolate chips and ½ tablespoon of miniature chocolate chips. Chill the cookie dough for 30 minutes.
- Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width using a spatula. Gently press the remaining miniature chocolate chips into the tops. Bake at 325°F for 10-13 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
If the cookie dough is still somewhat sticky after chilling, be patient while flattening it with the spatula on the prepared baking sheet. The somewhat sticky texture results in very soft and chewy cookies.