Protein Pumpkin Spice Cookies: 3 Ways

I love cookies. Just not the kind that makes me look like I love cookies. Heaps of sugar, flour, and fat also don't make me feel awesome. That's why I make stuff like this. You get the taste and texture of something naughty with the protein and nutrition that doesn't derail diets or make you feel sluggish and crappy. Win-win.

And trust me, they taste as good as they look.


Dark Chocolate Chip Pumpkin Spice Cookies
  • 4 scoops vanilla Metabolic Drive Protein powder*
  • 1 can pumpkin
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 tablespoons coconut flour
  • A few dashes of pumpkin pie spice blend or cinnamon
  • Optional: 1/3 cup dark chocolate chips, chopped walnuts, or chopped pecans
* If you're using a different protein powder, then 4 scoops might not be correct. Different companies use different sized scoops. Don't tell me that your cookies are dry or shitty if you're using a different brand of protein.
Tip: Let these chill before eating. They get 1000 times better when you do. If you add chocolate chips, don't eat them fresh out of the oven. The dark chocolate/pumpkin combo doesn't taste right. But if you let them chill and then eat them the flavor is unreal... in a good way. 
(Temperature alters flavor. Did you know that? Google it to find out more. The base of these cookies taste much sweeter once they're cooled off, and they pair well with the slightly bitter dark chocolate chips.)
1. Preheat the oven to 325 Fahrenheit.
2. Mix all ingredients together. 
3. Using a medium-sized cookie scoop, scoop about 18-20 onto a lined baking sheet. 
4. Let them bake for about 20-25 minutes. Or until you can stick a toothpick in one and pull it out clean.
5. Let them cool or chill in the fridge for a couple hours.
Pumpkin Cream Cheese Protein Cookies
  • 1 block of cream cheese (8 ounces)*
  • 1 can of pumpkin
  • 8 scoops of vanilla Metabolic Drive protein 
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Liberal dashes of cinnamon and ginger, or any spice blend you like
  • Optional: chopped nuts

* Fat free cream cheese is what I usually use. But you can use full fat or reduced fat if you prefer.
1. Preheat the oven to 325 Fahrenheit.
2. Mix all ingredients together. 
3. Using a medium cookie scoop, scoop about 20 onto a lined baking sheet. 
4. Let them bake for about 18-20 minutes. Or until you can stick a toothpick in one and pull it out clean.
5. Let them cool or chill in the fridge for a couple hours.
Oatmeal Pumpkin Pie Cookies
  • 1.5 cups old fashioned oats
  • 1 can pumpkin
  • 4 scoops vanilla Metabolic Drive
  • 1 cup splenda (or sweetener of choice)
  • A splash of vanilla
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • Optional: Chopped nuts
1. Preheat the oven to 325 Fahrenheit.
2. Mix all ingredients together. 
3. Use a cookie scoop and pile about 18-20 onto a lined baking sheet. 
4. Let them bake for about 18-20 minutes. 
5. Let them cool or chill in the fridge for a couple hours.
One last thing: I do not recommend baking these with any protein powder that contains digestive enzymes (some actually do). They will turn out weird.
A little extra cookie porn.

Dark Chocolate Cranberry Cookie Bombs

The Second Most Sensual Thing You'll Ever Do
Cooking. It's a sensory experience of sound, sight, smell, taste, and touch. And this recipe is a total trip. 
If you're a cranberry-cooking virgin, get comfortable making your own on the stovetop. (Directions below.) This recipe requires a 12-oz bag of cooked cranberries. But these aren't your mama's cranberries. No can-shaped, hyper-sweetened gelatin here. These are fresh, tart as hell, and they're about to get naughty.
Dark chocolate cranberry bombs are fudgy little explosions of flavor. The sourness of the cranberry cuts the sweetness of the chocolate -- creating a tart, dark chocolate. 
These taste as good as they look. There's no sugar added. No wheat. No grains. No gluten. No dairy. And they're chock full of protein. 
Dark chocolate and cranberry is the ultimate flavor combination nobody told you about. And it's time you tried it in cookie form.
Cranberry Cooking 101
First, boil a cup of water. Then add the bag of cranberries. Let them simmer. Stir. And take it all in:
The steam rises up from the boldest brightest red you've ever seen. You hear little pops. You feel their skin bursting open against your spoon while you stir. 
It's bizarre your first time. You've gotta be nuts not to love little experiences like this in the kitchen.
Tip: Leave some of the berries un-popped. Don't cook them into a complete jelly because when you eat a cookie it's really cool to bite down and feel a berry pop between your teeth.
Allow the berries to cool. Do not add sugar.
The Ingredients
  • 12-oz bag of cranberries, cooked
  • 1/2 round of Taza Chocolate Mexicano Puro 70% dark chocolate*
  • 4 scoops of Metabolic Drive protein
  • 1/4 cup coconut flour
  • 1 egg
  • 1/4 tsp baking powder
  • 1/8 tsp (a pinch) of salt
  • Splash of vanilla
  • A few liberal dashes of cinnamon, cardamom, and all spice
* If you don't have the Taza, one ounce of your favorite dark chocolate will be fine. But I recommend trying this.
The Directions: 
1. Preheat oven to 375.
2. Put the dark chocolate into the cranberries before they cool completely. The chocolate pieces will melt and mix right in.
3. Combine all other ingredients in a separate bowl. Once the cranberries aren't piping hot, fold them in gently. 
4. Use a cookie scooper with a "sweep" so that you can get 16 uniform-sized cookies. You'll probably also have a bunch of delicious batter to lick out of the mixing bowl.
5. Bake for 12-15 minutes depending on how moist and fudgy you want the insides to be. Do the toothpick test to determine doneness. 
Nutrition Facts For the Calorically Conscientious
Per cookie...
Calories: 83
Protein: 6 grams
Carbs: 6 grams (2 are from fiber)
Fat: 1 gram

The High Protein Coffee Cookie

Blueberry Protein Biscotti 
Biscotti means twice baked... I learned that the hard way when figuring out how to make these. In Italy they're also known as cantuccini, or coffee bread. 
These are more substantial than traditional biscotti because they're packed with protein. So you can actually turn your coffee cookie into breakfast.
These aren't jaw-breakingly hard, like traditional ones, but they're better alongside some kind of drink. 
Cooking times and temps may vary depending on your oven.
1. Vanilla Metabolic Drive, 4 scoops
2. All purpose gluten free baking flour (Bob's Redmill), 1 cup
3. Splenda or any sweetener, 1/2 cup
4. Salt, 1/4 teaspoon
5. Baking powder, 1/2 teaspoon
6. Unsweetened almond milk, 1 cup
7. Whole egg, 1
8. Vanilla, splash
9. Cinnamon and ginger, a few liberal dashes
10. Frozen or fresh blueberries, 1/2 cup
• You'll need an 8 x 8 inch cake pan and a cookie sheet. 
1. Preheat oven to 350.
2. Make your cake pan non-stick: lightly coat it with spray coconut oil (or any oil). Evenly dust it with vanilla Metabolic Drive.
3. Mix all dry ingredients together. Stir in the almond milk, egg, and vanilla. Then mix in the blueberries.
4. Pour the batter into the coated pan.
5. Bake for 30 minutes. Remove from the oven and let cool in the fridge for 10-15 minutes. 
6. Once the pan has cooled, cut into ~12 thin strips.
7. Line a cookie sheet with foil or parchment paper. Place the strips side-up, and bake for 20 minutes. 
8. Remove from oven and flip the strips over. Bake another 20 minutes or until both sides are golden brown.
9. Let cool and refrigerate.

High-Protein Sweet Potato Blondies

Sometimes my husband enjoys the desserts I make. Other times he freaks out over them.
This was one of those freak-out desserts. He ate six blondies before dinner. Then ate dinner. Then went back to the fridge to linger in front of the plate of blondies to decide whether or not to save some for the next day. Want to make them?
What You'll Need:
  • Two small baked sweet potatoes (about 4-4.5 ounces) OR one bigger sweet potato (about 8-8.5 ounces). 
  • 4 scoops Metabolic Drive vanilla protein
  • 1/3 cup unsweetened, canned coconut milk (full-fat, not light)
  • 1/3 cup water
  • 1 egg
  • 1/8 teaspoon (a dash) salt 
  • 1/8 teaspoon (a dash) baking powder
  • A splash of vanilla
  • Liberal amounts of cinnamon, nutmeg, or any other pumpkin pie spices
Fun fact: The difference between blondies and brownies is cocoa. Blondies are the non-chocolate version of brownies.


What to Do:

1. Preheat oven to 350.

2. Discard the peel of the baked sweet potato.
The amount of potato you have should be just over one cup. But it's fine if you have slightly more or less. (This recipe is pretty forgiving.)
3. Add all other ingredients to a mixing bowl. Blend. Taste. Add nuts or more sweetener if you like.
4. Lightly spray a baking pan or tin with oil, then coat with a bit of Metabolic Drive so that your brownies don't stick to the pan.
An 8 X 11 inch pan will give you thinner blondies, but you can spread them out further and cut them into smaller serving sizes. An 8 X 8 inch pan will give you taller blondies. 
5. Bake for 20-25 minutes depending on how undercooked and naughty you want the insides to be.
6. These are amazing cold. So once they cool, put them in the fridge, and they'll become somewhat cheesecake-like. I don't know how or why that happens but it's amazing.
7. Slice into squares.
In Case You're Counting:
Per blondie, for a 16-blondie batch:
Protein: 6 grams
Carbs: 4 grams
Fat: 2 grams
Calories: 52
For the entire batch:
Protein: 90 grams
Carbs: 64 grams
Fat: 25 grams
Calories: 835
Want to drizzle frosting on this mess of deliciousness? Find frosting at the bottom of this recipe.


High-Protein Apple Oatmeal Cookies

Conventional treats and sweets are manufactured to make us want more. So let's make our own that'll do the opposite: Fill us up.

"Filling dessert" sounds like an oxymoron, right? But what could be better than feeling satiated from something that tastes splurgey?

The recipe below is another take on the Soft Apple Spice Protein Cookies. This version is for people who are eating on the go, perhaps during a day of obstacle racing, hiking, biking, rock climbing, or even just a day of flying and travel. A friend of mine said that he needed a cookie on his obstacle-race days, so this recipe was originally made with him in mind. 


Three Things to Remember

1. Protein Powders Are Not Created Equal. 

Different protein powders act differently when mixed into batter. So if you use something other than what I suggest, you'll get different results.

Metabolic Drive doesn't dry the batter the way other proteins do. It actually thins the batter, so you don't have to add as much wet ingredients. In other words, it'll give you desserts that hold moisture even when you don't add oil or butter to your recipe.

So if your recipe doesn't quite work out, it may be your protein. 

2. Cook Times and Temps May Vary.

If you want a dessert to come out really moist, make sure you're not over baking it. Err on the side of pulling it out of the oven too early. People seem to prefer slightly undercooked cookies to overcooked ones. 

3. Cookies Aren't the Same. And They're Not Supposed To Be. 

Expect a totally different cookie experience if you're accustomed to buying and baking Toll House cookie dough.

Some cookies are meant to be gooey. Some are meant to be snappy and crisp. Some are meant to be softer and more cake-like. These are the latter. (Insert lame cookie-cutter pun here.)

So if you want Toll House, this is not the recipe for you. But if you want a dessert that fills you up and tastes just as indulgent, try it.

Apple Oat Soft Protein Cookies: What You'll Need

  • 1 Medium apple (5-6 oz)
  • 1 Cup oats
  • 1 Egg
  • 4 Scoops Metabolic Drive
  • 1/4 Teaspoon baking powder
  • 1/4 Teaspoon salt
  • Tons of cinnamon and whatever else you want to use
  • 1 Tablespoon coconut flour

What to Do:

  1. Preheat oven to 350.
  2. Finely chop apple. Pulverize it in the food processor.
  3. Add all other ingredients. Pulverize them too.
  4. Spoon 6 servings onto a lightly oiled or lined baking sheet.
  5. Bake for 8-12 minutes depending on how baked you like your cookies. (These bake fast!)
  6. Plate your cookies and Instagram them. They're amazing chilled too so you could wrap them in foil and stick them in the fridge. 
  7. If you're really wanting to indulge, put the protein frosting from this recipe on your cookies: Frosted Pumpkin Protein Brownies

In Case You're Counting...

Macros and cals per cookie:

  • Protein: 16 grams
  • Fat: 3 grams
  • Carbs: 17 grams (fiber: 3)
  • Calories: 157

Note: This is not a low-calorie cookie, but just one will make you feel pretty full. Excellent as a breakfast cookie too. 

Macros and cals for the whole recipe:

  • Protein: 97 grams
  • Carbs: 102 grams (Fiber 18)
  • Fat: 17 grams
  • Calories: 940

They're whispering your name.



Soft Apple Spice Protein Cookies

Apples are everywhere. They're gorgeous. They smell good. And they're calling to you from the produce aisle. So let's turn them into cookies... ones with health benefits. 

Three things you need to know before making these:

  1. They're better undercooked. And I'm baking these at high elevation in Colorado, so your oven temp may need to change. Decrease bake time if you enjoy cookies that are soft and semi-cooked in the middle.
  2. Coconut flour sucks up moisture. It's dry so there's only a little in this recipe. If you use a different flour, you'll need to change the entire recipe to get the same batter consistency, cookie softness, and flavor.  
  3. These aren't traditional. The texture of these cookies is more like cake. But who wouldn't want little mounds of cake in cookie-form? You can still dunk them in your (almond/cashew/rice/raw/goat/grass-fed cow's) milk.

What You'll Need:

  • 1 Medium apple
  • 4 Scoops vanilla Metabolic Drive protein
  • 1 Egg
  • 1/4 Cup Water
  • 3 Tablespoons Coconut flour
  • 1/4 Teaspoon baking powder
  • 1/4 Teaspoon salt
  • Crap ton of cinnamon (optional: nutmeg, cardamom, allspice, cloves, or any blend of pumpkin pie spices.)
  • Splash of vanilla


1. Preheat oven to 350.

2. Chop apple. Then Pulverize it in the food processor. 

3. Add all other ingredients. Blend. Taste. If you choose to just eat the batter, remember to turn off your oven. No judgment.

4. Spoon out 6 large portions onto a (lined or lightly oiled) baking sheet. The consistency will be a little more like super fluffy pancake batter than cookie dough.

5. Bake for 12-15 minutes depending on how undercooked you want the insides to be.

Related: Try the oatmeal version of this recipe.

The Nutritional Breakdown

Bad news: These aren't low calorie because the protein content is so damn high. 

Good news: The protein content is so damn high.

In case you're in the middle of competition prep, photo-shoot prep, or just keeping tabs on your macronutrient intake here's what you're in for...

Macros and cals for the entire recipe: 

  • Protein: 95 grams
  • Carbs: 30 grams*
  • Fat: 11 grams
  • Cals: 678

*18 grams of fiber

Macros and cals for 6 large cookies:

  • Protein: 16 grams per cookie
  • Carbs: 5 grams per cookie*
  • Fat: 2 grams per cookie
  • Cals: 113 kcal per cookie
* 3 grams of fiber
A little extra cookie porn.

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If you follow me on Instagram, you've seen my post on this before. Here's the whole enchilada:

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Frosted Pumpkin Protein Brownies

There are three reasons you should make this:

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