Healthy Flourless Pumpkin Chocolate Chip Oatmeal Protein 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 four days (if not closer to a week or more!) if stored in an airtight container in the refrigerator — if they last that long!
Ingredients
- 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 – and not pumpkin pie mix!)
- 1 tsp vanilla extract
- ½ cup (120mL) pure maple syrup (room temperature)
- 2 tbsp (28g) dark chocolate chips
- 1 tbsp (14g) miniature chocolate chips, divided
Instructions
- 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 or butter, 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 ⅜" thick using a spatula. (See Notes!) 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
IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It’s extremely important to measure the oats correctly using this method or a kitchen scale. (← That’s the one I own!) Too much will dry out the cookies and make them cakey, bready, crumbly, or dry, instead of soft and chewy.
IMPORTANT PROTEIN POWDER NOTES – READ BEFORE BEGINNING: This recipe was specifically designed for PEScience Gourmet Vanilla SELECT Protein Powder. To find it at a store near you, use their handy store locator here — or order it online here!
Most protein powders behave differently in baking recipes, especially when it comes to absorbing moisture. If you substitute a different whey-based protein powder, measure by the grams per scoop of your particular protein powder. You may need to add more protein powder if the cookie dough is too wet -OR- milk (any type will work!) if the cookie dough is too dry.
Do not substitute plant-based protein powder; it tends to be much more absorbent and generally results in dry, crumbly cookies. (See my Protein Powder FAQ Page for more info!)
IMPORTANT FLAVOR NOTE – READ BEFORE BEGINNING: For a stronger spice flavor, increase the cinnamon by ¼ to ½ teaspoon, and increase the nutmeg and ginger by ⅛ teaspoon each. (Also, I highly recommend Saigon cinnamon! It’s really affordable, and it tastes slightly stronger, richer, and sweeter than regular cinnamon. It’s practically the only kind I now use in my baking!)
IMPORTANT BAKING NOTES – READ BEFORE BEGINNING: These cookies don’t spread. They’ll look the same before and after baking (just no longer raw!).
Do not over-bake these cookies! They’re ready to come out of the oven when the centers still feel slightly soft and underdone. The heat from the warm baking sheet will continue to cook the centers all the way through while you let the cookies rest for 10 minutes after pulling the pan from the oven.
STEP 3 NOTE: 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!
OATS NOTES + ALTERNATIVE: Instant oats are also known as “quick cooking” or “one-minute” oats. They’re smaller and thinner than old-fashioned rolled oats and generally come in large canisters or bags, just like old-fashioned rolled oats. They are not the ones in the small flavored packets of oatmeal.
In a pinch, to make your own, add the same amount of old-fashioned rolled oats to a food processor or blender, and pulse 10-12 times or until the oats are about ¼ to ⅛ of their original size.
SPICES ALTERNATIVE: If you prefer, 2 ½ teaspoons of store-bought premade pumpkin pie spice may be substituted for the cinnamon, nutmeg, and ginger. (See the “Spices” header in the “Key Ingredients to Make Healthy Flourless Pumpkin Chocolate Chip Oatmeal Protein Cookies” section above for why I prefer to make my own!)
PUMPKIN NOTES: Pumpkin purée is also called “100% pure pumpkin” or “canned pumpkin.” For the best results, the only ingredient on the label should be “pumpkin.” I don’t recommend substituting pumpkin pie mix because it contains other ingredients, which affects the way it behaves in baking recipes.
I haven’t tried using homemade pumpkin purée, so I’m not personally sure how that will work. If you do, would you leave me a comment below? I’d love to hear how your cookies turned out!
PURE MAPLE SYRUP ALTERNATIVES: Honey or agave may be substituted for the pure maple syrup. Regardless of which you use, make sure it’s at room temperature. If chilled, it will re-solidify the melted butter or coconut oil.
I don’t recommend substituting sugar-free maple syrup. Because it’s often water-based, it makes these cookies cakey or bready.
EGG-FREE OPTION: No modifications needed.
GLUTEN-FREE OPTION: Use certified gluten-free instant oats.
HOW TO STORE: Store leftover oatmeal cookies in an airtight container in the refrigerator. They should last at least four days, if not closer to a week (or more!). Once baked and fully cooled, these oatmeal cookies also freeze really well!
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 Cookie FAQ Page.
{gluten-free, egg-free, clean eating, low fat, higher protein}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.