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High Protein Pumpkin Chocolate Chip Cookies
These High Protein Pumpkin Chocolate Chip Cookies are soft, chewy, and perfect for fall—or any time you want a macro-friendly treat. Made with real pumpkin puree, PB2, oats, and vanilla whey protein, they’re naturally sweetened with monk fruit sugar and enhanced with warm pumpkin spice. Dark chocolate chips add a rich touch while keeping sugar low.
High Protein Pumpkin Chocolate Chip Cookies
By
Hunt4ShredzIngredients
Instructions
- Step 1
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2
In a large bowl, mix together pumpkin purée, prepared PB2, monk fruit sugar, egg, and vanilla extract until smooth.
- Step 3
Add oats, protein powder, pumpkin spice, baking soda, and salt. Mix until fully combined.
- Step 4
Fold in chocolate chips.
- Step 5
Scoop dough onto baking sheet to make 21 cookies (about 1.5 tablespoons each).
- Step 6
Bake for 12–15 minutes, or until edges are slightly golden and centers are set.
- Step 7
Cool on a wire rack and store in an airtight container for up to 5 days.
Tips & Tricks
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