Protein Pumpkin Cookies
These Soft Pumpkin Breakfast Cookies are a cozy, protein-packed treat perfect for fall mornings. Made with hearty oats, pumpkin puree, and a touch of peanut butter, these cookies are filled with satisfying flavors and a hint of sweetness from chocolate chips and dried cranberries. With a boost of protein powder and fiber-rich chia seeds, they’re as nutritious as they are delicious! Makes: 12 cookies
Allison Tallman
Ready To Start?
- 1. Preheat oven to 350 degrees Fahrenheit and line a cookie sheet with parchment or spray with cooking spray.
- 2. In a food processor or strong blender, add the oats, protein powder, chia seeds, cinnamon, salt, and baking powder. Blend on the highest setting until the oats are more floury in texture.
- 3. In a large bowl, combine the remaining ingredients, then mix in the dry ingredients from the food processor, chocolate chips, and cranberries.
- 4. In a large bowl, combine the remaining ingredients, then mix in the dry ingredients from the food processor, chocolate chips, and cranberries.
- 5. Bake for 15 minutes (the cookies will still be very soft when you take them out).
- 6. Allow the cookies to cool completely to allow them to set, then enjoy!
ingredients
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1 cup dry oats
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2 scoops protein powder
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3 tbsp chia seeds
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1 tsp cinnamon
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¼ tsp salt
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1 tsp baking powder
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1 cup pumpkin puree
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¼ cup peanut butter
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¼ cup sugar
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2 tsp vanilla extract
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¼ cup chocolate chips
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¼ cup dried cranberries