Holy Moly, These Pumpkin Cookies Are So Good!
I stumbled upon this recipe when I was looking for something else, and boy was it a find. Amazing taste, fast to put together, low-calorie, gluten-free and ………. healthy. Yay 🙂
I’m extremely discriminate when it comes to recipes involving sugar AND butter. I usually look the ingredient list over pretty closely before I decide to save it, write it down or pin.
If the recipe calls for over 1 cup of sugar, I walk away.
1 cup …… I can work with.
I always use less sugar than a recipe calls for because most recipes call for more sugar than you need for it to have a lovely flavor. Although this recipe only calls for 3/4 cup, I decreased it to 1/2 cup, which helps the pumpkin flavor shine.
Butter is distressing for me as well. Each time I use butter, or ghee, I imagine our (Poo and I) arteries clogging up, constricting blood flow to the heart, eventually choking the life out of us as we fall to the ground, both of us lifeless from heart failure.
At the very least, I feel guilty. But, most of the time, I can replace half the butter with natural unsweetened applesauce. (ie: if the recipe calls for 1/2 cup butter, I will use 1/4 cup butter and 1/4 cup applesauce.)
However ………. these cookies don’t have butter on the ingredient list. Hallelujah!
They are already pretty healthy, and then there’s the added benefit of protein powder and I’m always looking for other ways to use my protein powder, other than in smoothies.
This recipe only uses 1/2 can of pumpkin, and after tasting this cookie when the first batch came out of the oven, I decided to make another batch rather than put the remaining pumpkin in the fridge, where I would surely forget about it and consequently spoil.
This recipe comes from kimscravings.
*The author claims that each cookie comes in at 48 calories per cookie.
Skinny Pumpkin Protein Cookies
- 1/2 cup canned pumpkin
- 1 large egg white (I used liquid egg whites)
- 1/4 cup unsweetened applesauce
- 1/4 cup protein powder (I used vanilla flavor)
- 1/2 t baking powder
- 1/2 t baking soda
- 1/2 t cinnamon
- 1/2 t pumpkin pie spice
- 1 1/2 cups oat flour (I made my own by grinding the oats)
- 1/4 t salt
- 3/4 cup sweetener that measures like sugar (I didn’t have a sugar substitute on hand so used 1/2 cup organic raw cane sugar)
- mini chocolate chips (I didn’t use them)
- Preheat oven to 350°. Spray baking sheet with cooking spray or line with parchment paper and set aside.
- If using oats, process in a blender until it becomes a flour-like consistency.
- Mix together dry ingredients.
- In a separate bowl, mix the wet ingredients and then add to the dry mixture, stirring until it is blended.
- Scoop 1/8 cup (2 tablespoons) of dough onto baking sheet. Flatten them slightly as they don’t spread much. Sprinkle with chocolate chips if desired.
- Bake for 8-10 minutes.
*The cookies might come in at 48 calories if you use a sugar substitute. I assume that is what is meant by “a sweetener that measures like sugar.”
Author’s notes: I think a light glaze would be fantastic on these cookies if you’re not too concerned about the added calories. Also, I didn’t try to freeze these as they got eaten too quickly but, will try with the next batch.
“A balanced diet is a cookie in each hand.”