I was feeling a little witchy so I decorated for Halloween and whipped up a batch of Protein Pumpkin & Spice Cookies.
The recipe was inspired by Megan’s Personalized Pumpkin Cookies. It’s quite possible I took Megan’s personalization angle a little too far when I changed the name, the recipe, and staged this picture.
Nevertheless, here’s my recipe for Protein Pumpkin & Spice Cookies:
Ingredients
2 cups Vanilla Protein Powder
1 cup Whole Wheat Flour (I used Bob’s Red Mill Low-Carb Baking Mix)
1 tsp. Baking Soda
3/4 tsp. Salt
2 T Cinnamon
1 tsp Nutmeg
1 cup Splenda for Baking
1/4 cup Coconut Oil
1/2 cup Water
2 T Agave Nectar (I used Wholesome Sweeteners Organic Blue Agave)
1 cup Pumpkin Puree
1 tsp. Vanilla Extract
1/2 cup Ghirardelli Chocolate Chips
1 cup Whole Wheat Flour (I used Bob’s Red Mill Low-Carb Baking Mix)
1 tsp. Baking Soda
3/4 tsp. Salt
2 T Cinnamon
1 tsp Nutmeg
1 cup Splenda for Baking
1/4 cup Coconut Oil
1/2 cup Water
2 T Agave Nectar (I used Wholesome Sweeteners Organic Blue Agave)
1 cup Pumpkin Puree
1 tsp. Vanilla Extract
1/2 cup Ghirardelli Chocolate Chips
Directions:
- Preheat oven to 350 degrees.
- Mix all ingredients in a large bowl.
- Scoop dough on cookie sheet prepared with nonstick spray.
- Bake for 15 minutes. (Makes 30 cookies)
These little munchins are very, very tasty and wicked-easy to make.
Now Toto and I are off to sweep up the crumbs and maybe fly our broom to the gym.
Lance says:
September 14th 2009Joanna,
You’re setup for Halloween already (including cookies!)! I want to come over to your house! And by the staged picture…yep, I can tell…you ARE in the Halloween spirit!
Erin Brooks says:
September 14th 2009Very cool girl! I can’t wait for Halloween! I’m always partially decorated with my two black cats and fat torte :D.
Yum Yucky says:
September 14th 2009Ghirardelli has chocolate chips??!! I’m need to catch up. (and that’s a very nice picture of Lance that you captured).
Suzanne says:
September 14th 2009I’m gonna have to try these, they look yummy and are a tricky way to get some vitamin A abd protein into my munchkin. Do you use soy or whey protein? Cooks illustrated had a taste test in their mag a few months ago and the ghiardelli 60% cacao got highest marks. Of course I just use mine for choc chip cookies!
Lance says:
September 14th 2009Joanna, don’t you have a broom to go with that witch up above…there’s some rif-raf we could sweep out of here (Yum Yucky…causing trouble…AGAIN!)
Joanna Sutter says:
September 14th 2009Lance, I have a spell or two I can put on Yum Yucky if she keeps talking smack! All this time I had her pegged as the Good Witch of the East? I have the Mid-west territory covered, btw.
Joanna Sutter says:
September 14th 2009Erin and Lance, I am totally in the Halloween spirit! It’s one of my favorite holidays. It’s quite possible I decorated a wee bit early and I will be ready to put it all away before October 1st!
Joanna Sutter says:
September 14th 2009Suzanne,
I bake with Whey protein (a lot!). I don’t use a lot of soy powders but I have been experimenting with hemp and pea proteins–so far just in shakes though.
Megan’s original recipe had a blend of whole wheat flour and oats which would be great, too. I was just looking for a lower carb, higher protein twist so I made a few substitutions.
And, yes! We have great taste! Ghirardelli dark chocolate chips are fabulous! I buy 72% cacao.
Robin says:
September 14th 2009Every healthy dessert recipe online seems to have splenda, I can’t believe so many people use so much of it.
Joanna Sutter says:
September 14th 2009I bake with splenda, stevia, agave, honey… Everything in moderation!
Wicked Workout | Fitness & Spice says:
October 22nd 2009[...] you paint, carve, smash, or bake your pumpkin this year, why don’t your pump [...]