Protein Toasted Marshmallow Pumpkin Cookies
These cookies are a delightful fall treat, combining the warm flavors of pumpkin and spices with protein, making them perfect for active foodies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup protein powder (vanilla or unflavored)
- 1 cup oat flour or almond flour
- 1/2 cup Greek yogurt
- 1 egg
- 1/2 cup natural sweetener (maple syrup, honey, or coconut sugar)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1/2 tsp salt
- 1/2 cup chocolate chips or chopped nuts (optional)
- 1/2 cup toasted marshmallows (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Mix dry ingredients in a large bowl: oat flour, protein powder, seasonal spices, and salt.
- Combine wet ingredients in a separate bowl: Greek yogurt, egg, and natural sweetener.
- Incorporate the wet mixture into the dry ingredients until just combined.
- Add your flavor mix-ins, such as chocolate chips or toasted marshmallows.
- Scoop cookie dough onto a parchment-lined baking sheet, spacing them out.
- Toast marshmallows on top during the last 5 minutes of baking, if desired.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For a vegan option, substitute the egg with a flax egg and use dairy-free yogurt.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: pumpkin cookies, protein cookies, fall dessert, healthy cookies