High-Protein No-Bake Soft-Baked Pumpkin Cookie
This no-bake, soft-baked pumpkin cookie is a high-protein treat with a rich, fudge-like texture. Packed with protein and fiber, it's a satisfying and nutritious dessert or snack, perfect for meal prepping or enjoying as a quick, sweet indulgence.
Ingredients
- 3 tablespoons coconut flour
- 1 tablespoon almond flour or substitute with 1 teaspoon coconut flour
- 2 tablespoons granulated sweetener of choice
- ¼ teaspoon cinnamon
- ¼ teaspoon sea salt
- 1 scoop vanilla protein powder of choice optional, about 1 serving
- 2 tablespoons pure maple syrup
- 1 tablespoon nut butter of choice
- ¼ cup pumpkin puree
- Milk of choice as needed
Instructions
- In a mixing bowl, combine all dry ingredients, including the coconut flour, almond flour, sweetener, cinnamon, sea salt, and protein powder. Set aside.
- In a separate bowl, gently warm the nut butter with maple syrup using a microwave or stovetop until smooth.
- Pour the warm nut butter mixture into the dry ingredients, then add the pumpkin puree. Stir well until a thick, crumbly dough forms.
- Gradually add a small amount of milk, one tablespoon at a time, stirring until the dough becomes very thick and holds together.
- Shape the dough into a ball, place it on a plate, and flatten it into a large cookie shape.
- If desired, drizzle with melted coconut butter for extra flavor. Let the cookie firm up before serving.
Notes
Sweetener Adjustments: The granulated sweetener can be omitted if using a protein powder that adds sufficient sweetness. Adjust to taste.
Pumpkin Substitute: If pumpkin puree is unavailable, swap it for mashed sweet potato or applesauce.
Sugar-Free Option: Replace maple syrup with a sugar-free alternative, but mix it in with the dough rather than melting it with the nut butter.
Texture Adjustments: If the dough is too wet, add more coconut flour; if it’s too dry, increase the milk slightly.
Nutrition
Calories: 376kcalProtein: 34gFat: 15gFiber: 13g
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