Hearty and healthy pumpkin cookies make for a perfect high protein on the go breakfast or guilt free dessert. A 1 bowl 6 ingredient 30 minute recipe. Made with pumpkin puree, maple syrup, almond butter, protein powder, almond flour and fall spices. Vegan, gluten free and refined sugar.
Healthy pumpkin cookies coming at ya today! Let’s talk pumpkin puree first. Do you make your own or buy the canned stuff?
I don’t know about the canned stuff. I mean I’m all for canned food; I never cook my own dried beans, always opting for the much easier canned beans, but with pumpkin, I’m on the fence.
I kind of still love the idea of making my own pumpkin puree from scratch. I mean there’s not much too it. The only annoying part is peeling, seeding and cutting up the pumpkin, but I just write that off as my arm workout for the day. I’d rather be doing that then kettle ball swings in the basement – though I’m not quite sure it’s a one to one equivalent, but in my mind it all works out to be the same.
These cookies first came together on a random Saturday morning when I just thought I’d surprise everyone and bake something – happens quite rarely for me. And since I had the leftover pumpkin puree healthy pumpkin cookies seemed like a great idea. What else makes these cookies healthy you ask?
Well in addition to pumpkin we’re working with maple syrup, almond butter, almond flour, and chocolate vegan protein powder. I added in a few fall spices too – cinnamon, nutmeg and ginger, but those are optional.
If you leave those out there are only six ingredients in these healthy pumpkin cookies. And only one bowl required. 30 minutes start to finish.
Now that’s what I call a low fuss easy to make morning recipe.
I was initially thinking of these as dessert cookies but they’re packed with so many healthy ingredients that I say these are good enough for breakfast too!
Now the dough will be pretty thick and mushy so you just need to carefully roll it into eight or nine different balls and lightly flatten them with your hand. Top with additional sliced almonds for a bit of a nutty crunch.
Back these little cookies in the oven for 15-25 minutes until lightly browned and cooked through. If you like your cookies softer and more mushy in the center, bake for less, if you want a crisper cookie bake for longer.
These are truly fall themed cookies that the whole family will love and will never guess how healthy these really are. I know at my house all nine cookies were gone within 18 hours. So I’m sure it’s going to be the same at your house too!
Serve with a cup of tea for a light and tasty treat or fall breakfast.
- 1/2 cup pumpkin puree
- 2-3 tablespoons maple syrup
- 2 tablespoon almond butter
- dash nutmeg
- dash ginger
- dash cinnamon
- 1 packet chocolate vegan protein powder (equivalent to 1 scoop, or 42 grams)
- 1 cup almond flour
- Preheat oven to 350 degrees F.
- In a bowl combine pumpkin puree, maple syrup and almond butter. Mix until smooth.
- To that bowl add nutmeg, ginger, cinnamon, protein powder and almond flour.
- Mix until smooth.
- Form into 8-9 balls, place on parchment paper lined baking sheet and pat the balls down with the palm of your hand.
- Bake for 15-25 minutes until cookies are lightly browned and cooked through.