Healthy Flourless Pumpkin Chocolate Chip Oatmeal Protein Cookies

Yields: 15 cookies

These soft and chewy oatmeal cookies are full of fall flavors! Sweet pumpkin, warm spices, rich vanilla, indulgent chocolate… And they have a protein boost, too! What’s not to love?? Leftovers will keep for at least one week if stored in an airtight container in the refrigerator—if they last that long!

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.

Notes: It’s extremely important to measure both the oats and protein powder correctly using this method or a kitchen scale. (← That’s the one I own!) Too much of either will dry out the cookies and leave them crumbly or cakey instead of chewy.

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}

Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2018/10/28/healthy-flourless-pumpkin-chocolate-chip-oatmeal-protein-cookies/