Baked goods are my weakness. I am a chocolate/cookie/cake/sugar-aholic. In my home cupcakes don’t last a week, cheesecake? Forget about it. It’s safer for me to not bake at all. But if there’s protein in them, I barely feel bad for eating five in a row.
As soon as I saw The Complete Cookie in my grocery store, I fell in love. These vegan cookies are absolutely scrumptious, with their 16 grams of protein and no trans fats. Although I liked not having to bake an entire batch of cookies, this method wasn’t very sustainable for my bank account. I knew I could bake something equally delicious that didn’t weigh on my conscience.
These easy protein cookies are vegan, contain no added fat (care of the most magical and delicious food in the world- pumpkin), and boast an extra bump
Vegan Pumpkin Protein Cookies
- Pillsbury Purely Simple Sugar Cookie Mix
- 1 cup vanilla vegan protein powder (I use About Time)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 15oz can of pumpkin puree
- 1 tsp vanilla extract
- 1 tbsp honey or maple syrup
- 1 tbsp non-dairy milk
Preheat oven to 375°F. Combine cookie mix, protein powder, and spices in large bowl and whisk to distribute evenly. Add pumpkin puree, extract, sweetener, and non-diary milk and stir to combine. Depending on the protein that you use, you may have to add additional non-dairy milk if the batter is to dry.
Spoon batter by rounded tablespoon onto baking sheets.
Bake for 12-15 minutes or until cookies are lightly brown and set. Cool for 2 minutes on pan before removing to cool completely. Makes about 22 cookies (depending on the size you make).
Nutrition facts per cookie: 121 calories, 1.6g fat, .2g fiber, 10.4g sugar, 5g protein.