I finally made the pumpkin protein cookies I’ve been talking about. I’m surprised at the lack of pumpkin cans I’ve purchased this fall. Last year at this time, I found myself buying at least one can of pumpkin a day. I was making pumpkin bars, pumpkin oatmeal, pumpkin brownies, pumpkin pancakes, pumpkin yogurt, pumpkin protein shakes, pumpkin quinoa, pumpkin cookies, pumpkin muffins, crustless pumpkin pies, pumpkin popcorn, pumpkin oat flats, pumpkin cake, pumpkin bread, pumpkin dip, and more pumpkin!
That’s a lot of pumpkin!
I plan on stepping up my pumpkin game next month, especially since it’s October!
This morning was the start of my pumpkin phase. I made pumpkin protein cookies to go with my breakfast.
Ingredients: *1/4 cup ground flax seed, *2 tablespoons chia seeds, *1/2 tbsp of ground cinnamon, *3 large eggs, *2 teaspoons vanilla, *1/4 cup of light almond milk, *1/4 cup Stevia in the raw, *2 servings whey protein powder, *1 teaspoon baking soda, & *1 teaspoon baking powder, 1 can (15 oz) pumpkin.
-Preheat oven to 350 degrees.
-Add all the ingredients to a mixing bowl and combine well.
-Grease a baking sheet and drop(3 tablespoons) a spoonful of pumpkin onto the pan. Spread it out into a cookie form.
Bake the cookies 10-12 minutes.
Store the cookies in the refrigerator. I like to eat them cold.
Let the cookies cool on the pan before removing.
Recipe makes 24-26 cookies.
Nutrition Per Cookie:
I had mine with breakfast this morning. I love high protein breakfast. My breakfast consisted of a 4 egg white, 1 egg omelet, bacon, watermelon, jelly, and protein cookies.
The cookies are really soft, but incredibly delicious. They have more of a muffin texture. If you’re a pumpkin fan, you’ll love these. Plus, pumpkin is extremely healthy for you! I’m heading out of town for a while tomorrow and plan on taking these with me for the road trip!