I’m partnering with PEScience to bring you today’s recipe! I absolutely love their protein powders. They taste amazing and are great for baking recipes, too!
A couple of weeks ago, I stopped by the store to grab groceries and pick out Halloween candy for the trick-or-treaters. With a fairly small neighborhood and not too many kids, I scoured the aisle for a small bag of mixed sweets… I really didn’t want to end up with too many tempting leftovers!
As I pulled one of the more reasonably sized bags off of the shelf, I glanced to my left and spotted the store’s display of cute fall home décor, and in that moment, a light bulb went off in my head. “I can actually decorate my house!” I excitedly thought to myself.
After renting during and after college for so many years, and all of those apartment complexes’ strict stipulations about nail holes and décor (and fines!), I grew accustomed to living with fairly bare walls… But now that I actually own my house, I get to set the rules!
Like a child on Christmas morning, I explored every single piece in the store’s autumn décor aisle, yet I still showed some restraint and only ended up with a handful of pieces in my shopping cart: rectangular signs that read “Gather” and “Hello Autumn,” a pumpkin-shaped wooden piece with “blessed” scripted across the front, and a bouquet of tangerine-colored fake flowers.
My dog keeps jumping up into my planter boxes outside as the spot for her morning naps, thus crushing all of my real flowers… So I figured the fake ones would at least last more than a few days!
But one of my favorite finds was a little square wooden block, meant for a bookshelf or fireplace mantle, with a piece of cloth pinned to the front with the phrase “Pumpkin Spice and Everything Nice” scripted on it in the colors of rich tangerine and faded eggplant. I brought it home and set it on my dark wooden serving tray alongside dainty decorative candleholders (a Christmas present from my parents last year!) in one corner of my kitchen.
Now, every time I walk into my kitchen, I see that cute little corner and sign and smile… And I usually start craving pumpkin treats as a result!
So last week, I baked these Healthy Flourless Pumpkin Chocolate Chip Oatmeal Protein Cookies to satisfy those cravings! They’re supremely soft and chewy, just the way I love my oatmeal cookies, even though they contain no eggs, flour or refined sugar. They also have plenty of sweet pumpkin and spice flavor, and they’re just 101 calories!
Definitely my idea of a delicious autumn treat! (And maybe my wooden sign’s too!)
Let’s go over how to make these healthy flourless pumpkin chocolate chip oatmeal protein cookies!
A little back story before we get started… Every fall, I receive the same question on Instagram, Facebook, and my blog when people come across my classic pumpkin chocolate chip oatmeal cookies recipe. “Can I add protein powder to these??” I did some recipe testing in my own kitchen, and now I have an answer for you…
YES!
So in these healthy flourless pumpkin chocolate chip oatmeal cookies, you’ll actually replace the flour with PEScience Gourmet Vanilla SELECT Protein Powder. It’s low fat and low carb with zero added sugars, and it contains real vanilla beans. You can actually see the teensy black vanilla bean flecks in the protein powder, which give it a truly rich and irresistible vanilla flavor. I’m obsessed!
I was a little bit hesitant at first when I replaced all of the flour with PEScience Gourmet Vanilla SELECT Protein Powder. Sometimes, protein powders give cookies a gummy texture or weird aftertaste…
But not this one!! PEScience’s protein powder yielded cookies with the exact same soft and chewy texture as in my classic flour-containing oatmeal cookie recipe, and that vanilla bean flavor added such a rich flavor. Zero doubts anymore—you can definitely add this protein powder to your healthy pumpkin chocolate chip oatmeal cookies with amazing results!
Tip: You can find PEScience products near you using their handy store locator here!
Of course, you’ll also need some other ingredients to make your healthy flourless pumpkin chocolate chip oatmeal protein cookies… Like the instant oats! Instant oats are also called “quick cooking” or “one minute” oats. They’re smaller and thinner than traditional old-fashioned rolled oats, which means they soften faster and give your cookies a more chewy texture.
Just remember to measure the oats correctly, using this method or a kitchen scale! Too many oats will dry out your cookies and make them taste cakey or crumbly. And we definitely want soft and chewy healthy flourless pumpkin chocolate chip oatmeal cookies!
Next, you’ll need spices! I made my own homemade pumpkin spice from cinnamon, nutmeg, and ginger. You could easily substitute store-bought, if you prefer!
Like I mentioned earlier, these healthy flourless pumpkin chocolate chip oatmeal protein cookies contain no eggs… And a mere 1 ½ tablespoons of butter or coconut oil! (That really helps keep them low in fat and calories!)
Then the pumpkin purée provides the rest of their soft and chewy texture! Remember to buy regular pumpkin purée, not pumpkin pie mix. The latter contains added spices and refined sugar, which we’re avoiding in this recipe!
Instead, you’ll sweeten your healthy flourless pumpkin chocolate chip oatmeal cookies with pure maple syrup. It should be the kind that comes straight from maple trees! The only ingredient on the label should be “maple syrup,” and it usually comes in thin glass bottles or squat plastic jugs (like this!).
Of course, we can’t forget the chocolate chips! I use a combination of dark chocolate chips and mini chocolate chips. The dark chocolate chips add a big burst of chocolate, while the mini chips ensure every bite contains a morsel of chocolate. I love that little trick!
Because this cookie dough is a little bit stickier than in my classic recipe, you must chill the cookie dough before baking. This just helps it stiffen so it doesn’t stick to your spatula as much when you transfer it to the baking sheet!
And yes, you’ll need a spatula because… These healthy flourless pumpkin chocolate chip oatmeal protein cookies don’t spread while baking, so you need to flatten the cookie dough to your desired thickness and width before popping the pan in the oven. It takes a little extra effort, but I promise these cookies are worth it!
How yummy do they look?? And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy flourless pumpkin chocolate chip oatmeal protein cookies!
| Healthy Flourless Pumpkin Chocolate Chip Oatmeal Protein Cookies | | Print |
- 1 cup (100g) instant oats (measured like this and gluten-free if necessary)
- 3 scoops (93g) PEScience Gourmet Vanilla SELECT Protein Powder
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 ½ tbsp (21g) coconut oil or unsalted butter, melted and cooled slightly
- ¾ cup (183g) pumpkin purée, room temperature (not pumpkin pie mix!)
- 1 tsp vanilla extract
- ½ cup (120mL) pure maple syrup
- 2 tbsp (28g) dark chocolate chips
- 1 tbsp (14g) miniature chocolate chips, divided
- Whisk together the oats, protein powder, cinnamon, nutmeg, ginger, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, pumpkin purée, and vanilla. Stir in the maple syrup. Add in the oat mixture, stirring just until incorporated. Fold in the dark chocolate chips and ½ tablespoon of miniature chocolate chips. Chill the cookie dough for 30 minutes.
- Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width using a spatula. Gently press the remaining miniature chocolate chips into the tops. Bake at 325°F for 10-13 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times.
To find the PEScience Gourmet Vanilla SELECT Protein Powder at a store near you, use their handy store locator here!
For a stronger spice flavor, increase the cinnamon by ¼ to ½ teaspoon, and increase the nutmeg and ginger by ⅛ teaspoon each.
If the cookie dough is still somewhat sticky after chilling, be patient while flattening it with the spatula on the prepared baking sheet. The somewhat sticky texture results in very soft and chewy cookies. I promise these cookies are worth the effort!
For tips and answers to all protein powder related questions (including substitutions!), please see my Protein Power FAQ page.
For answers to all other questions regarding substitutions and tips, see my Oatmeal Cookies FAQ page.
{gluten-free, clean eating, low fat, higher protein}
View Nutrition Information + Weight Watchers Points
This post was sponsored by PEScience. To find their products near you, use their handy store locator here! As always, all text, photographs, opinions, and recipe are my own.
You may also like Amy’s other recipes…
♡ Healthy Flourless Chocolate Cowboy Cookies
♡ Healthy Flourless Chocolate Chunk Brownie Bites
♡ Healthy Practically Flourless Peanut Butter Cookies
♡ Healthy Practically Flourless Chocolate Chip Cookie Dough Bites
♡ Healthy Practically Flourless Extra Fudgy Brownies
♡ …and all of Amy’s healthy protein recipes and healthy pumpkin recipes!
I’m not a pumpkin person. Is there something I could sub for pumpkin in this recipe? Applesauce? Bananas? Greek yogurt? Peanut butter? Something else? Thanks!
I really appreciate your interest in my recipe, Jennifer! I haven’t tried substituting anything for the pumpkin, so I’m not personally sure and don’t want to lead you astray. If you’re up for experimenting on your own though, I think your ideas about mashed banana or applesauce would be a good place to start! 🙂 I’d absolutely love to hear how your cookies turn out if you end up trying that too!
(I think you may have asked this question on Facebook as well, but I thought I’d post a reply for you here as well, just in case FB didn’t send you a notification about my comment over there! 😉 )
These cookies are excellent! I also added about a 1/3 cup each of chopped walnuts, raisins coated in cinnamon plus a total 1/3 cup of chopped up 70% cacao chocolate chips. Soooo yummy!!”
I’m so happy to hear you enjoyed these cookies, Linda! Thanks for taking the time to let us know and share your additions, too! We always love to hear about modifications that work well! 🙂
Lol my husband can’t stop eating them!
That’s the best compliment we could ask for, Linda! 😉
Delicious! These are a keeper! Thank you for sharing.
I’m so glad you enjoyed these cookies, Nikki! That’s the best kind of compliment, if you think they’re a keeper. Thank you for taking the time to let me know and rate the recipe — it really means a lot! 🙂
Hi, in the part where you say it’s very important to measure the oats and flour. The recipe only calls for 1c oats and protein powder. My dough is definitely runny, so did I miss something?
It means a lot that you tried our recipe, Chrissi! Thank you for catching that typo. It should read “protein powder” instead of flour — all fixed now!
This cookie dough should be fairly sticky, but not runny or liquidy, so we’re happy to help figure out what might be going on with your batch. In order to do so, I have some questions for you!
Did you make any substitutions or modifications to the recipe, including those listed in the Notes section?
Did you use a kitchen scale or measuring cups/spoons (or the scoop included in the PEScience tub!) for all of the ingredients — especially the oats, protein powder, pumpkin, and pure maple syrup?
How long did you chill your cookie dough?
After chilling, was it still so runny and loose that it “oozed” around on the cookie sheet before baking?
Did you cookies spread while baking? If so, how much?
I know I just asked a LOT of questions, but we should have a better idea of the culprit once we know your answers to all of them! 🙂
Letting it sit in the fridge as directed made it thicken up nicely. I made them for me to have a healthy treat and they seem to be dwindling very quickly. The cookie thieves aren’t fans of “healthy.” Guess I forgot to mention it.
Well that’s the best compliment we could ask for, Chrissi! I’m glad that chilling the dough helped to thicken them for you, and even happier that they are disappearing so quickly! 😉