Ingredients and Weight:
- 2 cups rolled oats (100g)
- 1 cup canned pumpkin puree (240g)
- 1/2 cup protein powder (60g)
- 1/4 cup almond butter (60g)
- 1/4 cup honey (85g)
- 2 eggs (100g)
- 1 teaspoon baking powder (5g)
- 1/2 teaspoon baking soda (2.5g)
- 1/4 teaspoon salt (1.25g)
- 1/2 cup chocolate chips (optional) (60g)
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
1 out of 5 (Simple)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a large bowl, combine the rolled oats, pumpkin puree, protein powder, almond butter, honey, eggs, baking powder, baking soda, and salt. Mix until just combined.
- Fold in the chocolate chips, if desired.
- Drop 1/4 cup of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 20-25 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Per cookie (8 servings):
- Calories: 150
- Protein: 7g
- Carbohydrates: 24g
- Fiber: 3g
- Fat: 7g
- Sugar: 12g
Dish Characteristics:
- Soft and chewy
- Pumpkin spice flavor
- High in protein
- Perfect fall snack or dessert
User Comments:
- "These cookies are delicious! The pumpkin flavor is perfect and they are so soft and chewy."
- "I love that these cookies are high in protein. They are a great way to satisfy my sweet tooth without feeling guilty."
- "These cookies are a hit with my family. Even my kids who don't like pumpkin love them!"
Special Precautions and Tips:
- To make the cookies gluten-free, use gluten-free rolled oats.
- To make the cookies vegan, use a plant-based protein powder and honey substitute.
- Let the cookies cool completely before storing them in an airtight container at room temperature for up to 3 days.
