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PUMPKIN PROTEIN COOKIE (single-serving)

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Pumpkin Protein Cookie, topped here with Lakanto Suntella sugar-free chocolate sunflower spread.

Pumpkin Protein Cookie, topped here with Lakanto Suntella sugar-free chocolate sunflower spread.

If you’re a pumpkin fan like me, then this recipe is a must try.  Not only is my Pumpkin Protein Cookie super yummy, but it’s low in sugar, packed with healthy fats and protein, and suitable for vegan, gluten-free, paleo, nut-free, and keto diets, too. Each cookie contains approximately 250 calories and 23 grams of plant-based protein.  It’s healthy enough that I’ve even been known to eat one for breakfast!

Side note: Because this recipe is egg and flour-free, it can also be eaten as raw edible cookie dough!

Ingredients:

  • 2 scoops (approximatey 3 Tbsp) Nuzest Clean Lean Smooth Vanilla protein powder

  • 1/2 tsp paleo-friendly baking powder (optional)

  • 1/8 tsp pumpkin pie spice, or more to taste

  • pinch salt

  • 1 1/2 Tbsp pure pumpkin purée

  • 1 Tbsp “drippy” peanut butter (or nut butter of choice or Sunbutter for nut-free)

  • 2 Tbsp Lakanto sugar-free maple syrup (or pure maple syrup)

  • 1/4 tsp pure vanilla extract 

  • 1 heaping Tbsp sugar-free butterscotch (here) or dark chocolate chips (optional)

Directions:

  1. Preheat oven to 350F and line a baking sheet with parchment.

  2. In a small bowl, mix together protein powder, baking powder, pie spice, and salt.

  3. Add pumpkin purée, peanut or nut/seed butter, maple sweetener, and vanilla extract and stir until well incorporated.

  4. Fold in chips, reserving a few for the top, and shape into one large cookie (or devour as edible cookie dough!).

  5. Place on the prepared baking sheet and press into desired shape.  Top with remaining chips and bake for 8 to 10 min.  Devour!