Easy Protein Pumpkin Chocolate Chip Cookies

Sweet Treats

Aug 11

Servings: 12 | Prep: 5 min | Cook Time: 15 min

Easy protein chocolate chip cookies — INGREDIENTS

1 cup quick oats
¾ cup flour oat flour
½ cup protein powder unflavored or vanilla
½ tsp. pumpkin spice
1 tsp. cinnamon
1 ½ tsp. baking powder
¼ tsp. salt
2 tbsp. butter coconut oil or olive oil, melted
¾ cup pumpkin puree
dash of cinnamon
1 tsp. vanilla extract
⅓ cup honey or maple syrup
3 tbsp. mini chocolate chips

These Easy Pumpkin Chocolate Chip Cookies are the essential fall cookie! They are perfectly soft with just the right amount of pumpkin and spice! These cookies are incredibly simple to make and really satisfy that sweet tooth.

For the Flour
Feel free to use all-purpose flour, wheat flour or oat flour. To make my oat flour I take quick oats place them in a NutriBullet or food processor and pulse until it becomes flour consistency. Then measure the flour out. Bam! Oat flour.
Add-ins
Use raisins or dried cranberries instead of the chocolate chips if desired.
Storing and Freezing
Let them cool completely on wire rack, then store them in an airtight container at room temperature for up for up to 3 days or in the fridge for 5.
Allow them to cool completely, then place them in a freezer-safe ziplock bag and store them in the freezer for up to 3 months.
To reheat, allow them to come to room temperature (or stick one in the microwave for a few seconds if you’re impatient like me). They make for an awesome quick treat when your sweet tooth comes calling.

DIRECTIONS

Preheat oven to 325°F. Line a baking sheet with a silcone baking mat or parchment paper.
In a medium sized bowl, add the butter, pumpkin puree, honey and vanilla extract. Stir until well combined.
In a medium sized bowl, add the oats, flour, protein powder, cinnamon, pumpkin spice, cinnamon, baking powder and salt. Stir until well combined.
Add the dry ingredients to the wet ingredients and stir until well combined.
Fold in the mini choclate chips.
Drop the cookie dough into 15 rounded scoops onto the prepared baking sheet, and flatten to the desired thickness.
Bake for 11-14 minutes. Cool on the pan for 10 minutes before transferring them onto a wire rack.
Enjoy!