Peanut Butter Pumpkin & Chocolate Chip Protein Cookies
That’s not a sexual reference to any of you dirty minds out there. I literally mean that these are big, delicious cookies, bursting with so many different flavors.
I got the idea while trying to come up with a new cookie to satisfy my late-night sweet tooth. I wanted something that seemed like a dessert, but was actually good for your diet. Something low in carbs, high in protein, with hints of my favorite flavors.
Usually, I would shy away from using peanut butter in any baked goods, for fear that it would up the calorie count too much. That and the fact that I eat about 2-4 tablespoons of it a day already.
With these though, a little went a long way. The rest of the ingredients were so clean too that they balanced out the added value of the PB.
I added pure pumpkin where I might usually use mashed banana in an effort to work some fall flavors into the mix. Call it obsessive, call it CFD, I don’t care.
Pumpkin is back in a big way, and I’m into it.
The cookies turned out just as delicious as I had hoped for — chewy on the inside, crunchy on the outside. With around 100 calories each, 7 grams of protein, and only 9 carbs, they’re the perfect bedtime treat.
Peanut Butter Pumpkin & Chocolate Protein Cookies
1/2 C. Oats
1/2 C. ground Oats
3 Scoops Protein Powder (2/3 C.)
1/2 C. Pumpkin
2 Egg Whites
1/4 C. Peanut Butter
1 1/2 tsp. Baking Soda
1/2 T. Vanilla
2 T. Mini Chocolate Chips (optional)
1. Mix all the ingredients together, adding chocolate chips in last.
2. Bake at 350 degrees for about 10-12 minutes on a sprayed cookie sheet. Press each cookie down with a fork to make crisscross lines, seen below.
Make them even healthier by leaving out the chocolate chips. I did half and half. It will save you about 10 calories and a carb each.
Dip them in Unsweetened Vanilla Almond Milk to maximize the goodness.