It’s hard to believe but these oatmeal pumpkin protein cookies are gluten-free, processed sugar-free and dairy-free. These healthy cookies are made with “clean” ingredients that provide a good amount of nutrition as well as great taste! Pumpkin, oats, pumpkin seeds and eggs.
Pumpkin Protein Cookies. It’s like your breakfast porridge in a cookie : )
Depending how long you bake them, they can be soft and moist or dense with a little crispiness on the outside. The pumpkin seeds get that yummy toasted flavour. You will only need 1 or 2… ok maybe 3 but you’ll have to call them “dinner” : ))) Keep in mind, there is nothing in them that is not nutritious! Eat and enjoy … guilt free : )
Adapted from: LeelaLicious
Yield: approx.24 – 36 cookies, depending how big you make them
½ cup coconut oil, melted
½ cup honey
2 cups rolled old-fashioned oats
2 cups quick cooking oats or rolled oats put through the blender, food processor or magic bullet
1 cup unsweetened, dried cranberries
1 cup pumpkin seeds
1 cup chocolate chips
½ cup ground flaxseed or protein powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon sea salt
1 cup pumpkin puree
4 eggs, beaten
Preheat oven to 350 F.
- Line a baking sheet.
- In a small bowl, melt the coconut oil and honey, don’t let it get hot.
- In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground flax, chocolate chips, cinnamon, nutmeg and salt.
- Add pumpkin puree, eggs, coconut oil and honey.
- Stir until fully combined.
- Drop about ¼ cup-sized scoops of the mixture onto a cookie sheet and flatten (cookies won’t spread while baking).
- Bake for about 15-20 minutes until edges are browned.
- Let cookies cool before moving to an airtight storage container.
To make this recipe egg-free, used flax egg (or chia egg) as successful replacement.
To make vegan, replace honey with maple syrup.