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Healthy Flourless Pumpkin Chocolate Chip Oatmeal Protein Cookies Recipe

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★★★★★

4.4 from 84 reviews

These Healthy Flourless Pumpkin Chocolate Chip Oatmeal Protein Cookies are soft, chewy, and packed with fall flavors like pumpkin, warm spices, and rich vanilla. Enhanced with a protein boost from PEScience Gourmet Vanilla SELECT Protein Powder and naturally sweetened with pure maple syrup, these cookies offer a delicious and nutritious treat perfect for any time of the day. Gluten-free and made with wholesome ingredients, they store well for up to a week in the refrigerator.

Ingredients

Scale

Dry Ingredients

  • 1 cup (100g) instant oats (gluten-free if necessary)
  • 3 scoops (93g) PEScience Gourmet Vanilla SELECT Protein Powder
  • 2 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • 1 ½ tsp baking powder
  • ¼ tsp salt

Wet Ingredients

  • 1 ½ tbsp (21g) coconut oil or unsalted butter, melted and cooled slightly
  • ¾ cup (183g) pumpkin purée, room temperature (not pumpkin pie mix)
  • 1 tsp vanilla extract
  • ½ cup (120mL) pure maple syrup

Chocolate Chips

  • 2 tbsp (28g) dark chocolate chips
  • 1 tbsp (14g) miniature chocolate chips, divided

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the instant oats, protein powder, ground cinnamon, ground nutmeg, ground ginger, baking powder, and salt until evenly combined.
  2. Combine Wet Ingredients: In a separate bowl, whisk together the melted coconut oil or unsalted butter, pumpkin purée, and vanilla extract. Then stir in the pure maple syrup to the mixture until smooth.
  3. Incorporate Ingredients: Add the dry oat mixture to the wet ingredients bowl, stirring gently just until all ingredients are incorporated, ensuring not to overmix.
  4. Fold in Chocolate Chips: Carefully fold in the dark chocolate chips and half of the miniature chocolate chips into the batter to distribute them evenly.
  5. Chill the Dough: Cover and chill the cookie dough in the refrigerator for 30 minutes; this helps with easier handling and improves texture.
  6. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F (163°C). Line a baking sheet with a silicone baking mat or parchment paper for non-stick baking.
  7. Shape Cookies: Drop the cookie dough into 15 rounded scoops on the prepared baking sheet. Flatten each scoop to your desired thickness and width using a spatula. Gently press the remaining miniature chocolate chips into the tops of the cookies.
  8. Bake: Bake in the preheated oven for 10-13 minutes until the edges are set but the centers remain soft.
  9. Cool: Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them onto a wire rack to cool completely.

Notes

  • Measure oats and protein powder precisely using a kitchen scale or measuring method described to avoid dry or crumbly cookies.
  • Instant oats are also known as quick-cooking or minute oats; if unavailable, pulse old-fashioned oats 10-12 times in a food processor to make your own.
  • For a stronger spice flavor, increase cinnamon by ¼ to ½ teaspoon and nutmeg and ginger by ⅛ teaspoon each.
  • The dough may be sticky after chilling; flatten carefully with a spatula, as the stickiness results in softer, chewier cookies.
  • Store leftover cookies in an airtight container in the refrigerator for up to one week.

Keywords: pumpkin cookies, protein cookies, oatmeal cookies, flourless cookies, healthy cookies, chocolate chip cookies, gluten-free dessert, fall recipes

Find it online: https://epicrecipebox.com/healthy-flourless-pumpkin-chocolate-chip-oatmeal-protein-cookies-recipe/