{Recipe} Pumpkin Spice Protein Cookies

By Kaila Proulx

 

Ever since I broke my ‘bean baking’ virginity with these Ginger Spiced Bean cookies, I have been scratching my head looking for an opportunity to do some more experimenting. The texture that beans give a baked good is like none other. Dense, slightly cakey, and so yummy. Ever since making those cookies, I’ve been dying to experience that texture heaven again!

 

Well luckily I was hit with a little recipe creation inspiration when I received some new protein powders to try out. Nuzest sent me a huge container of their Just Natural Pea Protein and some single serve packs of their flavored varieties. You all know I love using protein powder in baked good recipes and I have never tried baking with pea protein before, so this was the perfect opportunity to test it out!

 

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The Just Natural flavor is pretty bland in itself but that’s to be expected with an unflavored variety. I tried it on its own mixed with almond milk and in a few power bowls for an added dose of protein. What I really like it for, however, is BAKING! And that’s exactly what I did with it.

 

I came up with a protein rich, soft-baked cookie recipe that is perfect for an afternoon pick me up or mid-morning snack. Now, I used the unflavored Nuzest for these, but if you like a sweeter cookie, DEFINITELY use the vanilla! I don’t have a strong sweet tooth and prefer being able to taste the pumpkin and spices as the main flavors.

 

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Pumpkin Spice Protein Cookies
Serves 10
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Ingredients
  1. 1 cup (150g) white kidney beans, rinsed and drained
  2. 1/2 cup pumpkin puree
  3. 1/4 cup liquid egg whites
  4. 1 single serve bag of freeze dried fruit (I used bananas)
  5. 2 scoops (56g) vanilla protein powder
  6. 1 tsp vanilla
  7. 1 tsp pumpkin pie spice
  8. 1 tsp baking powder
Instructions
  1. Preheat oven to 350.
  2. In a food processor, blend beans until smooth.
  3. Add remaining ingredients and blend until smooth and well combined.
  4. Divide batter into 10 circles on a parchment paper lined baking sheet.
  5. Bake for 10-12 minutes.
  6. Remove from oven and cool on a wire rack.
BeyondFit Mom http://beyondfitmom.com/

 

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I’m Kaila. 20-something fitness and nutrition lover. Certified Personal Trainer and Fitness Nutrition Coach. Whole-foodie. Runner. Wannabe chef. Join me on my pursuit of health and happiness.

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