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.)
 
Directions
 
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.
 
 
Directions
 
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
 
Directions
 
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.