pumpkin chocolate chip cookies

These Protein Pumpkin Chocolate Chip Cookies are the perfect cozy fall treat...soft, chewy, and packed with flavor. Each cookie has around 4 grams of protein, and the addition of Clean Simple Eats Vanilla Protein keeps them macro-friendly without sacrificing taste. This recipe is part of my Protein Pumpkin Series, featuring high-protein recipes made with simple, balanced ingredients!

Ingredients (makes about 18 cookies):

• 1 cup pumpkin purée

• 1 large egg

• 2 teaspoons vanilla extract

• 1/2 cup Truvia Sweet Complete (or preferred sweetener)

• 1 scoop Clean Simple Eats Vanilla Protein (code balancedwithbritt)

• 1 teaspoon pumpkin pie spice

• 1 teaspoon cinnamon

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/2 cups almond flour

• 2 tablespoons oat flour

• 1 tablespoon melted coconut oil (or light butter)

• 1/2 cup + 2 tablespoons Lily’s milk chocolate chips, divided (press extra on top before baking for looks)

Instructions:

Preheat oven to 350°F and line a baking sheet with parchment paper.

In a large bowl, whisk together pumpkin, egg, vanilla, sweetener, and melted coconut oil until smooth.

Add protein powder, almond flour, oat flour, baking soda, salt, pumpkin pie spice, and cinnamon. Stir until a soft dough forms.

Fold in 1/2 cup of chocolate chips.

Scoop dough (about 2 tablespoons each) onto the prepared baking sheet. Press a few extra chocolate chips on top for that perfect bakery-style look.

Bake 10–12 minutes, or until the edges are lightly golden and the centers are soft. Allow to cool before transferring to a container.

Nutrition (per cookie):

Calories: ~94

Protein: ~3.7 g

Carbohydrates: ~6 g

Fat: ~7.1 g

These cookies are soft-baked and perfectly sweet without the sugar crash. They’re great as an afternoon snack, pre-workout bite, or healthy dessert option!