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Who loves Pumpkin, allspice, cinnamon and oats? And on top of that chocolate? Well… meeeee of course. That is why I came up with the idea of making these Gluten Free Protein Pumpkin Cookies.
I love when the Pumpkin season starts here in Ireland that is in October just right before Halloween. So, I make the most of it and make delicious pumpkin recipes. For example, I always make my Mini Protein Pumpkin Donuts, which I decorated spookily for Halloween.
If I tell you that I stock up my freezer with homemade pumpkin puree, so I can cook any pumpkin recipe I like for at least the next 4 months. Am I crazy? hahaha, I hope not.
In fact, in Ireland after Halloween (31st October) the Pumpkins are no longer available in supermarkets. Isn’t that crazy? And to be honest I haven’t seen canned pumpkin puree anywhere here. For that reason, I buy a nice pumpkin, cut it, and roasted it in the oven. Then, I make my own pumpkin puree, which I keep in my freezer waiting for me to use at any time I need it. Super handy!
In my home country, this wouldn’t happen. You could find at least 3 varieties of pumpkin and squash in the markets. Here I only find butternut squash. Even though I like it too, the taste is not quite the same.
Pumpkins are great for making desserts, I think of them as sweet and the squash for savory meals. However, I must confess some time ago, I did use butternut squash to make these cookies and they turned out pretty good.
Why Protein Pumpkin Oat Cookies?
As you know my husband and I train 5 times a week with heavy weights to build muscle. That is when these cookies come into place as a snack because we need that extra protein for our muscles. But if you don’t have or don’t want to use protein feel free to substitute it for more oat flour.
In fact, you’ll see in the macros that it is not much protein per cookie. If you want to have more protein macros, just substitute the buckwheat flour for more protein powder, also you could swap the almond milk for another extra egg white.
You can see that the fats in this recipe are low by choice. Because I am on a carb cycle diet, meaning when I do heavyweights like legs and glutes workout, I eat healthy carbs. That is why I use oats and buckwheat flour that are also gluten-free in this recipe. But feel free to adapt the ingredients to your macros requirements, by swapping the buckwheat flour for Almond flour and replacing the almond milk with any butter or oil you choose to use. In this case, you might need to change the baking time a bit.
Gluten-free Protein Pumpkin Cookies
There are so many choices of gluten-free flours where to pick. This time I used Organic Gluten-Free Buckwheat Flour. I like it because it has low-fat content among sorghum, millet, and buckwheat which I have in my kitchen. But use what you have in your pantry.
Sugar Free Cookies
You know I love erythritol as a sweetener mixed with stevia powder. I think they are a great combination in all kinds of baking. You could use a blend of monk fruit and erythritol and also if you want to have a treat you can use coconut sugar which gives a caramel taste like to the recipes.
There are some more sweeteners in the market like xylitol and maltitol but they are not completely zero calories. The prior is safe for the teeth and the latter is not so good for the stomach causing bloating and aches.
Moreover, you can definitely use organic maple and organic honey if your diet allows you. Also, dates are great for sweetening.
Pumpkin Spice blend
I spiced these Gluten-Free Protein Pumpkin Oat Cookies with gorgeous warm and aromatic Fall spices – Ceylon cinnamon, ginger, allspice, cloves, and nutmeg. I used my own spice blend for especially for pumpkin recipes.
Pumpkin Cookies Add-Ins
So far you can add-in, craisins, dark chocolate chips, white chocolate chips, raisins, chopped nuts like walnut, pecan, pistachios, and all you can think of — to be honest, there is no limits. Just make sure to add only no more than ½ cup of mix-ins total, otherwise, these cookies won’t be the right texture.
Before Baking these Protein Cookies Chilled or freeze
For instance, you can chill, freeze both raw cookie dough and baked cookies. To freeze the cookie dough, shape the dough into rough balls and then seal in an airtight container. You can bake the dough from frozen (do not thaw), they will be crispy outside and soft on the inside but for this, you’ll have to add an extra few minutes to the total of 16 min bake time.
If you would like to freeze the baked cookies, let them cool completely before placing them in a freezer bag. When you’re ready to enjoy them, preheat the oven to 140C and place them in for about 5min or less, keep an eye on them. Also, you can thaw them in the counter 10min before placing them in the preheated oven.
Tips for Making these Gluten Free Protein Pumpkin Oat Cookies
Make sure you’re using pure pumpkin puree for these pumpkin oat cookies. The best way is roast it in the oven or use canned pumpkin puree and not canned pumpkin pie filling which is sweetened and we don’t want that.
Also, note that you should use old-fashioned (rolled) oats in these cookies and not instant oats. Because of its texture, they will dry out the cookie dough.
IF YOU LOVE THIS RECIPE, YOU SHOULD TRY MY OTHER HIGH PROTEIN RECIPES:
CRAVING FOR HOLIDAY TREATS?
Sugar Free Cranberry Sauce
Pistachio Cranberries Snow Balls
Sugar Free Dried Cranberries
Christmas Cake Protein Donuts
Pumpkin Spice Donuts
Copycat Starbucks Pumpkin Bread
Apple Crumble Pie
Protein Pumpkin Levain Cookies
Hope you enjoy my recipe and give it a go, snap a picture tag me on Instagram @ikarlina_l #ikarolina_l so I can see it. Also, I am on Pinterest iKarolinaL and Facebook ikarolinal . It will make my day.
Share this recipe for Protein Pumpkin Cookies Gluten Free on social media
This is my recipe for Gluten Free Protein Pumpkin Cookies. If you like the recipe then consider sharing it with other Gluten-free, Pumpkin, and Cookie lovers on social media.
GLUTEN FREE PROTEIN PUMPKIN OAT COOKIES (UPDATED)Course: Dessert, Recipes, SnackCuisine: American
These Protein Pumpkin Cookies are full of flavour, fragrant and hearty. Great for pre or post workout with 4.7g of protein. Low carb, sugar free and lactose free.
150g Erythritol ( lakanto monkfruit or any other sweetener of your choice)**
80g Organic Oat Flour, gluten free
50g Organic Jumbo Oats rolled old fashion
50g Buckwheat Flour ( or Brown rice flour)
60g Beef protein isolated powder (whey isolated protein or pea protein)***
20g Dark chocolate chips, sugar-free
4 sachet stevia, sweetleaf
7g My pumpkin spice mix, (if you jump to the recipe you need to go back up and read on the post above for ingredients)
3g Baking soda, gluten free
3g Baking Powder, gluten free
Pinch Himalayan Pink salt (optional)
110g Pumpkin Puree, roasted in the oven skin facing up
40g Unsweetened Almond Milk
1 large Egg
½ tsp Organic Vanilla extract
- In a medium bowl combine all dry ingredients and whisk until fully incorporated.
- In a small bowl pour the coconut butter and melt in the microwave for 15 to 30 sec until fully melted.
- In a big bowl pour the pumpkin puree and the large egg and whisk until smooth.
- Pour the melted but cool coconut butter over and whisk again, add the vanilla and almond milk. Whisk one more.
- Now pour the liquid mixture over the dry ingredients and mix with the help of a spatula. Use your hands if you wish. Mix until the dough it is fully incorporated with no dry pockets. It will be sticky.
- Cover with cling film and place in the fridge, for at least 45min. I let my more than 4hrs. Life happens.
- Then take the dough out of the fridge and for rough balls of 20g or 30g each.
- Now you have 2 options. Put them back into the fridge or freezer. If you want a flat cookie to decorate let’s say Halloween, place them in the fridge for an hour.
- Preheat the oven to 180C -350F.
- Line up a baking sheet with parchment paper. Place each cookie dough ball apart from each other by 3cm and with wet fingers flatten them until they have 1/2cm thickness*. Bake for 12min, turn around the baking sheet halfway through.
- For the second option place the rough cookie dough balls into an airtight container into the freezer for at least 90min.
- Bake at the same temperature from frozen for 15min. This will create a crispy outside and fluffy inside kind of cookie.
- Let them cool for 5min on the baking sheet then transfer to a wire rack for both options.
- * This shape is great to decorate them with chocolate melted and create a sort of spider web o spider for Halloween.
- ** You can substitute 50g of erythritol with coconut sugar for a more caramel taste also adds great color. Although, the macros will change a bit.
- *** Depend on the Protein powder of your choice increase or decrease the sweeteners.
- If you want the cookies to be gluten-free make sure all your ingredients are.
19 servings per container
- Amount Per ServingCalories59
- % Daily Value *
- Total Fat
- Saturated Fat 0.4g 2%
- Trans Fat 0g
- Cholesterol 0mg 0%
- Sodium 20.4mg 1%
- Potassium 0mg 0%
- Total Carbohydrate
- Dietary Fiber 1.3g 6%
- Sugars 0.2g
- Protein 4.7g 10%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.