Baking & Sweets
Peanut Butter Pumpkin Cookies
Serves
8
Prep in
10 minutes
Cooks in
15 minutes
These are the ultimate autumnal tasty treats that do not compromise on nutritional value. These beautifully crumbly yet soft pumpkin protein cookies are a delight to be devoured without a scary sugar coma in sight.
Key Facts
- Gluten free
- High in protein
- Seasonal superstar
- Freezer friendly
Ingredients
- 30g protein powder or 15g coconut flour
- 1 cup roasted pumpkin purée (roast chunks at 200°C for 12-15 minutes until soft & blend)
- 1 egg
- 3/4 cup ground almonds or 1/2 cup coconut flour
- 1/4 cup melted organic ghee or coconut oil
- 1 teaspoon ceylon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1/4 cup coconut sugar
- Pinch of salt
Preparation
01
Preheat your oven to 180°C & line a flat tray with a silicone mat or parchment paper.
02
Mix the ghee, pumpkin & egg together until smooth. Then add in the spices & protein powder. Once well incorporated fold through the ground almonds, sugar, salt & raising agents.
03
Roll into balls (1 tablespoon in size) then press out into rounds on your lined tray.
04
Bake for 12-15 minutes until golden.
Cool on a wire rack & use within 5 days or freeze for up to 3 months.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
