Pumpkin Spice Protein Cookies

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The other week I was running low on protein so I hurried up and ordered more. Since I go for flavor and price, I didn’t really pay much attention to what I was ordering and sadly I ordered whey instead of my usual blend. Whey isn’t the best for making things like mugcakes because it tends to turn out like eating your kitchen sponge. And not after you’ve soaked it in water.

I’ve even tried microwaving it for a shorter time and all you get is a sponge with goo in the middle. So I’ve had to get a little creative with this jug, and make things like protein ice cream and baked protein cookies. It’s quite strange that whey mugcakes = bone dry, but whey cookies = fluffy little bites. I’m definitely not going to complain about this since I got cookies out of the deal.

Pumpkin Spice Protein Cookies Pumpkin Spice Protein Cookies

  • 1/2 cup (72g) great northern beans, drained and rinsed (See notes)
  • 1/4 cup (60g) canned pumpkin
  • 1 scoop (34g) vanilla whey protein
  • 1 egg white
  • 1/4 tsp baking powder
  • 1/4 tsp vanilla
  • Pumpkin pie spice

Preheat your oven to 350 degrees and line a cookie sheet with parchment paper or spray with non-stick spray. Place the beans in a magic bullet or food processor and blend until smooth. Add the remaining ingredients and mix well. You are aiming for cookie dough consistency in your batter so you may need to add just a splash of water. Drop by tablespoonfuls or so onto the cookie sheet and bake at 350 degrees for 8 – 10 minutes. Remove from oven and cool slightly.

Makes 18 cookies at approximately 254 calories – 36g protein, 23g carbs, and 2g fat. <—– This is for the entire batch! Yep, I ate 18 cookies in one sitting. You can always choose to not eat them all. 😉

Notes

  • If you pay attention to the nutrition label on your can of beans, you’ll notice the weight of 1/2 cup listed around 130g but I’ve got it as 72g. The nutrition details on the can is for the beans and the liquid. I’m not sure why they do it that way because, I’ve never heard of anyone eating them with the liquid. It’s always drain and rinse or just drain. So for this recipe, drain and rinse your beans and weigh out 72g for the equivalent. If you use 130g of beans, it will be too many.

These cookies are orange like pumpkin but they aren’t heavy on the pumpkin flavor. I added pumpkin pie spice to make them more like a spice cookie when combined with the vanilla protein powder. Play with them by adding chocolate chips, nuts, or sprinkles. You can even try a different protein flavor. I’m going to make mine with mini chocolate chips and Halloween sprinkles today.  Ha, and I’ll most likely eat the whole batch again too. 😉

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