Crave cookies? I do, but I’m tracking every calorie, so I wanted to find a way to enjoy cookies but still hit my daily targets.
I also like to prioritize protein when I bake, but that can sometimes result in dry, chalky baking. Pumpkin purée is the perfect complement to protein powder in low-fat baking: It keeps everything moist, and it’s delicious.
These pumpkin-spice cookies can be modified a number of different ways to fit your macros. This version of the recipe is high in protein, moderate in carbs and low fat to fit my plan as I prepare for a figure contest. You can amp up the fats by adding in one egg yolk or some butter, but this version hits the spot for me, and if I can find a way to make it fit in a contest-prep diet, it can fit into other plans very easily.
– 230 g pumpkin purée
– 30 g quick oats
– 30 g vanilla whey protein powder
– 1 tsp. pumpkin spice
– 1 tsp. stevia
– 1 tsp. baking powder
– dash of baking soda
– dash of vanilla
– 15 g dark chocolate chips
1. Preheat oven to 350 F and mix all ingredients except for the chocolate chips together until well blended.
2. Prepare a baking sheet with non-stick spray and drop medium-sized spoonfuls of batter on the pan.
3. Top with chocolate chips.
4. Bake at 350 F for 15 minutes.
Macros (for the batch)
31 g protein/47 g carbs/ 7 g fat