Gluten-Free Pumpkin Chocolate Chip Protein Cookies
Ingredients: Makes 15 cookies
1 C instant oats, gluten free
3 scoops vanilla protein powder of your choice, Truvani or Just Ingredients are good options
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1 1/2 tsp baking powder
1/4 tsp salt
1 1/2 tbsp avocado oil, coconut oil (melted) or light olive oil
3/4 C pumpkin puree (not pumpkin pie filling)
1 tsp vanilla extract
1/2 C pure maple syrup
3 tbsp mini chocolate chips, I use Enjoy Life brand because they’re dairy free
Directions:
- In a large bowl combine the oats, protein, cinnamon, nutmeg, ginger and salt.
- In a small bowl combine the oil, pumpkin puree, vanilla and maple syrup
- Pour the wet ingredients into the dry and mix until a dough forms. Fold in the chocolate chips. Roll the dough into a ball. Wrap it with saran wrap or parchment paper and chill in the refrigerator for at least 30 minutes
- Meanwhile preheat your oven to 325F and line a baking sheet with parchment paper
- Remove the dough from the refrigerator and break off about 1-2 tbsp of dough to make each cookie by roll the dough into smaller balls. Flatten the ball half way. *If you use an ice cream scooper like i did in the video you can leave them large like mounds or flatten them out.
- Bake for 10-13 minutes. If using the ice cream scooper method and keeping them as mounds bake for 17 minutes
- Let cool 10 minutes before removing from tray, they need this time to firm up
