Print

Protein Pumpkin Snickerdoodle Cookies

Print Recipe

Delightful protein-packed pumpkin cookies with warm spices, perfect for cozy autumn days.

Ingredients

Scale
  • 1 cup oat flour or almond flour
  • 1 scoop vanilla or unflavored protein powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • A pinch of nutmeg
  • 1/2 cup Greek yogurt (or coconut yogurt for dairy-free)
  • 1/4 cup natural sweetener (maple syrup or coconut sugar)
  • 1 large egg (or 1 flax egg)
  • Flavor-specific mix-ins (chocolate chips, nuts, or dried cranberries)
  • 2 tablespoons sugar (for topping)
  • 1 teaspoon cinnamon (for topping)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mix together the dry ingredients: oat flour, protein powder, baking powder, cinnamon, and nutmeg.
  3. Incorporate the wet ingredients: Greek yogurt, natural sweetener, and egg until creamy.
  4. Combine the wet and dry mixtures until just incorporated.
  5. Add flavor-specific mix-ins as desired.
  6. Scoop mounds of dough onto the prepared baking sheet.
  7. Sweeten the tops with a mixture of sugar and cinnamon.
  8. Bake for 10-12 minutes or until edges are lightly golden.
  9. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
  10. Enjoy warm, ideally with a glass of milk or tea.

Notes

For thicker cookies, chill the dough for 30 minutes before baking. These cookies are also perfect for freezing.

Nutrition

Keywords: pumpkin cookies, protein cookies, snickerdoodle cookies, autumn baking, healthy dessert

Find it online: https://platefulkitchen.com/protein-pumpkin-snickerdoodles-fall-ready-cookies/