Breakfast Dessert Snack

Pumpkin Breakfast Cookies

Nutritional Analysis

Serving size: 12 Cookies 12 servings per recipe

  • 170

    Calories

  • 6g

    Protein

  • 7g

    Fat

  • 22g

    Carbs

  • 9g

    Sugars

  • 8g

    Added Sugards

How much protein do I need?

Ingredients

  • ½ cup whey protein powder
  • 1 ¼ cup rolled oats
  • ½ cup gluten-free flour (all-purpose flour works, too!)
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 tablespoon flax meal
  • ¼ cup water
  • ⅓ cup honey (for vegan, sub maple syrup)
  • ⅓ cup sunflower seed butter
  • ½ cup pumpkin puree
  • 2 tablespoon coconut oil
  • Pinch of salt

    *We encourage you to try other proteins from milk in this recipe as well, simply substitute in place of the called-for protein. Please keep in mind that the nutritional analysis is based on the protein listed in the ingredient list.

Directions

Step 1

Preheat the oven to 350℉. Line a baking sheet with parchment paper and set aside.

Step 2

In a small bowl combine the flax meal and water, stir. Set aside until it’s thick (about 5-8 minutes).

Step 3

In a small bowl combine the flax meal and water, stir. Set aside until it’s thick (about 5-8 minutes).

Step 4

Stir with a large spoon until well mixed.

Step 5

Fold in your mix-ins of choice. Use what you have on hand or what sounds good to you! Option to add dried cranberries or raisins, pumpkin seeds, unsweetened shredded coconut or dark chocolate chips.

Step 6

In a small bowl combine the flax meal and water, stir. Set aside until it’s thick (about 5-8 minutes).

Step 7

Bake for 15-20 minutes or until golden brown on the edges and firm to touch in the center. Remove the pan from the oven and allow the cookies to cool on the pan for 5-10 minutes before transferring them to a cooling rack to cool completely before storing.

Step 8

Store cookies in an airtight container on the counter for up to 5 days or freeze for up to 3 months.


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