These easy pumpkin protein cookies are packed with flavor and protein. Naturally egg-free and gluten-free, and I added some chopped pecans for more flavor and some crunch. These are a must try!
If you enjoy this recipe, try these Chocolate Whey Protein Cookies, these Black and White Protein Cookies, these Protein Whoopie Pies, and these Very Strawberry Protein Cookies. Lots of easy delicious whey protein cookies to be made!
For the cookie:
- Vanilla whey protein powder
- Coconut flour
- Pumpkin puree
- Coconut sugar
- Pumpkin pie spice
- Baking powder
- Sea salt (or regular salt)
- Chopped pecans
Preheat oven to 325F (163C).
Mix all cookie ingredients until well combined.
Spoon cookie batter onto a parchment-lined cookie sheet (as 2 cookies) and use your spoon to shape them into circles.
Bake for 5 minutes, and check to see if they are firm. If not, check every minute. Be sure not to over-bake these cookies! Take them out as soon as they are firm.
Mix filling ingredients.
Turn over one cookie and spoon filling on top.
Cover with the other cookie, and enjoy!
This recipe works well with whey protein, and I wouldn't try substituting other types of protein powder in the cookie recipe.
Feel free to use your own cream filling if there's something easier you have on hand!
The cookie recipe would be great with any whey protein flavor!
You'll need a cookie sheet. I like these Airbake cookie sheets because they keep the bottom of cookies from burning.
I suggest lining the cookie sheet with parchment paper for easy cleanup and to keep the cookies from sticking to the pan (whey cookies have the tendency to stick!).
I also suggest using an oven thermometer so you can see when your oven is actually preheated, and that it is to the right temperature.
Of course, you're also going to need a mixing bowl. I love this mixing bowl set from Target because it is super easy to clean, dries quickly, and the bowls have rubber on the bottom so they don't slide.
And I strongly encourage you to measure ingredients with a kitchen scale instead of volume measurements.
These cookies will stay well in an airtight container in the refrigerator for several days.
🍪 More whey protein cookie recipes
- Preheat oven to 325F (163C).
- Except for the pecans, mix all cookie ingredients until well combined.
- Fold in the pecans.
- Spoon batter onto a parchment-lined cookie sheet as 4 cookies. Use the back of your spoon to help shape them.
- Bake for 5 minutes, and check to see if they are firm. If not, continue to bake and check every 1-2 minutes. Remove from oven as soon as they are firm. (Over-baked whey cookies can get very dry.)
- Enjoy! Store in the refrigerator.