pumpkin pie protein cookies
these pumpkin pie protein cookies are light + fluffy like a muffin, with a creamy dreamy no-bake pumpkin pie filling tucked right in the center. đđȘđ€
they get rolled in a crunchy pumpkin seed + white chocolate coating with pumpkin pie spice + vanilla salt⊠basically a snickerdoodle on steroids. đ€
protein-boosted. better-for-you. & another delicious way to enjoy ALL the pumpkin this season. đâš
PREP TIME
15 minutes
COOK TIME
45 minutes
INGREDIENTS
28
Serves: 36
Ingredients
cookies
- 0.25 cup0.25 cup0.25 cup Butter, Unsalted
- 1/2 cup1/2 cup1/2 cup Pumpkin Purée
- 1 Tbsp1 Tbsp1 Tbsp White Miso Paste, optional
- 0.5 cup0.5 cup0.5 cup Golden Monkfruit Sweetener (with Allulose) - Lakanto
- 0.25 cup0.25 cup0.25 cup Classic Monkfruit Sweetener with Allulose (White Sugar Replacement) - Lakanto
- 111 Egg
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1 tsp1 tsp1 tsp Organic Maple Extract
- 1.25 cup1.25 cup1.25 cup Almond Flour
- 0.25 cup0.25 cup0.25 cup Coconut Flour
- 0.25 cup0.25 cup0.25 cup Vanilla Protein Powder - Be Well by Kelly
- 1 tsp1 tsp1 tsp Baking Soda
- 1 Tbsp1 Tbsp1 Tbsp Pumpkin Pie Spice - Primal Palate
- 0.25 tsp0.25 tsp0.25 tsp Vanilla Finishing Salt - Texas Salt Co.
to roll-in
- 0.5 cup0.5 cup0.5 cup Sugar-Free White Chocolate Chips
- 0.5 cup0.5 cup0.5 cup Organic Sprouted Pumpkin Seeds - Lark Ellen Farms
- 0.25 cup0.25 cup0.25 cup Golden Monkfruit Sweetener (with Allulose) - Lakanto
- 1 Tbsp1 Tbsp1 Tbsp Pumpkin Pie Spice - Primal Palate
- 1 tsp1 tsp1 tsp Vanilla Finishing Salt - Texas Salt Co.
no-bake pumpkin pie filling
- 1 cup1 cup1 cup cottage cheese ice-cream (click for recipe), vanilla flavor
- 1/4 cup1/4 cup1/4 cup Pumpkin Purée
- 1 Tbsp1 Tbsp1 Tbsp Pumpkin Pie Spice - Primal Palate
- 2 oz2 oz2 oz Classic Vanilla Sugar-Free Marshmallow - Max Sweets
optional topping
- 0.5 cup0.5 cup0.5 cup Sugar-Free White Chocolate Chips, for drizzling
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- preheat oven to 350.
- to a saucepan, add butter & melt over medium heat (to brown butter, stir butter occasionally & cook for an additional 8-10 minutes to brown).
- transfer fat to a bowl; allow to cool.
- add pumpkin puree, optional miso, monk fruit, egg, & vanilla extract melted fat; mix together using a hand mixer.
- in a separate bowl, mix together almond flour, coconut flour, protein powder, pumpkin pie spice, baking soda, & salt, then mix into wet ingredients.
- once cookie dough is made, freeze it for 30 minutes instead of refrigerating it.
- in a food processor, add white chocolate chips, pumpkin seeds, monk fruit, pumpkin pie spice, & vanilla salt; blitz a few times into a crumble, then place in a bowl.
- using a 1 T cookie scoop, add a scoop of cookie dough to your hands, then roll into balls.
- roll each ball into white chocolate chip + pumpkin seed mixture, then evenly space out on a baking sheet.
- freeze for 10-15 minutes & preheat oven to 350.
- bake cookies for 22-25 minutes.
- allow to cool for 3-4 minutes, then press your thumb into the center of each cookie to create a divot for the pumpkin pie filling.
- allow to cool completely before adding filling.
- to make pumpkin pie filling, add all ingredients to a food processor & puree.
- once cooled, add ~1 t of filling to each thumbprint.
- optional: melt & drizzle white chocolate over each cookie.
- place in the fridge to set & enjoy!
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About This Recipe
Show nutritional information
Baked Fruits Baked Goods Breakfast Cakes Candies Cookies Cupcakes & Muffins Desserts Frostings & Toppings Gluten Free Ice Cream Keto Nightshade Free Other Pies Shellfish Free Snacks Sugar Free| This is our estimate based on online research. | |
| Calories: | 101 |
| Fat: | 7 g |
| Carbohydrates: | 2 g |
| Protein: | 4 g |
| Cholesterol: | 5 g |
| Sodium: | 122 mg |
| Fiber: | 2 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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