Name: Protein Pumpkin Breakfast Cookies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12
Cuisine: American
Ingredients: 1 (15 oz) can pure pumpkin puree; 2 large eggs; 1/2 cup neutral flavored vegetable oil, like canola or coconut; 1/2 cup milk, regular or plant based; 1/4 cup coconut sugar; 1/4 cup pure maple syrup; 2 teaspoons vanilla extract; 2 tablespoon fresh orange juice; 1 teaspoon orange zest; 1/4 cup ground flax seed; 6 scoops unflavored protein powder*; 2 cups old fashioned oats; 2 cups instant oats; 1 cup flour, all purpose or whole wheat, measured by scooping the measuring cup into the flour and then leveling off; 2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg (heaping); 1/4 teaspoon ground cloves (heaping); 1 1/4 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup dark chocolate chips; 1/2 cup dried cranberries; 1/2 cup chopped walnuts; 1/2 cup shelled hemp hearts

Description

My High Protein Pumpkin Breakfast Cookies are the perfect way to start the day. Each one is packed with __ grams of protein, plus nuts, seeds and dried fruit. You can make a batch on the weekend so you can easily grab one from the refrigerator, or freezer, each morning for a healthy and filling breakfast on the go. They can also be enjoyed for snacks, or even dessert.

Ingredients

Scale

1 (15 oz) can pure pumpkin puree
2 large eggs
1/2 cup neutral flavored vegetable oil, like canola or coconut
1/2 cup milk, regular or plant based
1/4 cup coconut sugar
1/4 cup pure maple syrup
2 teaspoons vanilla extract
2 tablespoon fresh orange juice
1 teaspoon orange zest
1/4 cup ground flax seed
6 scoops unflavored protein powder*
2 cups old fashioned oats
2 cups instant oats
1 cup flour, all purpose or whole wheat, measured by scooping the measuring cup into the flour and then leveling off
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg (heaping)
1/4 teaspoon ground cloves (heaping)
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dark chocolate chips
1/2 cup dried cranberries
1/2 cup chopped walnuts
1/2 cup shelled hemp hearts

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Instructions

Pre-heat oven to 350 degrees F and line a large baking sheet with parchment paper.
To an extra large mixing bowl, add the pumpkin puree, eggs, oil, milk, coconut sugar, maple syrup, protein powder, ground flax meal, vanilla extract, orange juice and orange zest. Use a whisk to mix everything together until completely combined.
Next, add in the flour, both kinds of oats, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, hemp hearts, dried cranberries, walnuts and chocolate chips. Use a wooden spoon, or spatula, to mix everything together until a thick, oatmeal cookie batter has formed.
You can make these cookies into whatever size you like. I prefer to make mine pretty large, so I end up with 12 cookies per batch. I use a heaping 1/4 cup scoop of the batter for each cookie. You can use your hands to pat the top down and gently form the batter into a round cookie shape. Repeat until cookie tray is full, about 6 cookies per large cookie sheet.
I like to top each one with a few extra chocolate chips, walnuts and dried cranberries, but that step is optional. Bake pumpkin breakfast cookies until light brown on bottom and firm on top, 30-35 minutes. Allow cookies to cool for 10-15 minutes before enjoying.

Prep Time: 15 mins
Cook Time: 35 mins
Category: Breakfast, Vegetarian
Method: Oven
Cuisine: American