With 10 grams of protein each, these pumpkin chocolate chip protein cookies make a great high protein breakfast or anytime treat. The combination of vegan protein powder and cashew butter makes a beautifully soft texture, and these healthy cookies just melt in your mouth! Perfect with a glass of plant-based milk as a filling way to get extra protein.
Ingredients
- ⅓ cup cashew butter (85g)
- ½ cup canned pumpkin (123g)
- 2 tablespoons water (30ml)
- ½ cup pea protein blend (60g)
- 1 tablespoon cocoa powder (6g)
- ½ teaspoon baking powder (2g)
- 1 teaspoon pumpkin spice, optional
- 2 tablespoons sugar free chocolate chips (21g)
This recipe is formulated for plant-based protein powder (pea protein blends), and I don't recommend substituting other protein powders in its place. We also have a whey protein pumpkin cookie recipe.
Any nut or seed butter would work in place of the cashew butter.
In place of the chocolate chips, sugar free white chocolate chips would also be a great choice!
How to make pumpkin chocolate chip protein cookies
- Preheat oven to 325F and line a baking sheet with parchment paper.
- Mix the cashew butter, pumpkin puree, and water until well combined.
- Add the chocolate protein powder, cocoa powder, baking powder, and pumpkin spice (if using). Mix well until the ingredients are combined.
- Add the chocolate chips, and try to get them evenly distributed within the cookie dough.
- Separate the dough into 6 pieces, and roll them into balls.
- Place the cookie dough balls on the parchment-lined cookie sheet, and press them down to flatten them.
- Bake for 8-10 minutes, just until firm.
- Let cool, and enjoy!
Top Tip
The best protein powders for this recipe are pea protein blends. PlantFusion was used here, but there are may different brands making pea protein blends. I also like the on by Orgain very much. It can be difficult to find good tasting protein powder on a plant-based diet, but these are pretty good!
FAQ
For shakes, Orgain Chocolate has the best taste and texture. It is less chalky than other plant based protein powders and has a smooth mouth feel. For baking, most pea protein blends bake well. Orgain, PlantFusion, and Warrior Blend are great (when used with good recipes that call for plant protein).
Pea protein blends are great for protein muffins and protein pancakes, as well as cookies.
Recipe
Pumpkin Chocolate Chip Protein Cookies
Equipment
- mixing bowl
- parchment paper
- cookie sheet
Ingredients
- ⅓ cup (85 g) cashew butter
- ½ cup (123 g) pumpkin puree
- 2 tablespoons (30 ml) water
- ½ cup (60 g) chocolate pea protein blend
- 1 tablespoon (6 g) cocoa powder
- ½ teaspoon baking powder
- 1 teaspoon pumpkin spice optional
- 2 tablespoons (21 g) sugar free chocolate chips
Instructions
- Preheat oven to 325F (163C).
- Mix cashew butter, pumpkin, and water until combined.⅓ cup (85 g) cashew butter, ½ cup (123 g) pumpkin puree, 2 tablespoons (30 ml) water
- Add protein powder, cocoa, baking powder, and pumpkin spice. Mix well.½ cup (60 g) chocolate pea protein blend, 1 tablespoon (6 g) cocoa powder, ½ teaspoon baking powder, 1 teaspoon pumpkin spice
- Add chocolate chips. Mix until evenly distributed.2 tablespoons (21 g) sugar free chocolate chips
- Separate into 6 pieces. Form each into a ball, place them on a parchment-lined baking sheet and press them to flatten the cookies.
- Bake for 8-10 minutes, or until firm.
- Let cool, and enjoy! Store extras in the refrigerator.
Notes
Nutrition
More delicious recipes for protein powder cookies
If you like this recipe, you may enjoy these other vegan protein cookie recipes:
Andréa Marchese says
Hi, I didn't use any sweetener in this recipe. Pea protein blends usually have some sweetener, and the chocolate chips add sweetness too. Hope that helps!
Anonymous says
I’m just wondering if you accidentally forgot to list the sweetener? Or are they not supposed to be sweet