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Posted by Mallory Rowan on


These pumpkin protein cookies are practically too good to be true! Once you've got a handle on the original recipe, it's an easy one to change up depending on what you're craving! The following instructions pertain to a serving of six cookies, but the recipe can easily be doubled, tripled, or multiplied to whatever you want to fit your needs! Although they can last you a few days, we would suggest not making them more than a week in advance from when you'll be enjoying them! 

What You Need:

  • 8g Jell-O pudding powder (ideally 
  • 1 scoop of protein powder (~30g)
  • 120g pure pumpkin
  • 1 tsp baking powder
  • Sugar free syrup (depending on the consistency you want)
  • Chocolate chips 
  • Splenda 
  • Egg whites for added protein (just don't overdo it or the cookies will taste like eggs)

What To Do: 

Preheat the oven to 350. Mix your dry ingredients together, and then add the pumpkin, optional maple syrup and chocolate chips. Divide the batter into six cookies (or whatever you're feeling) and bake on parchment paper for approximately 20 minutes or until the cookies are no longer gooey to the touch! 

Pro tip: Make a double batch to save time. Feeling really adventurous? Triple the recipe, bake a dozen and freeze the rest to enjoy as cookie dough for a bedtime snack! 


About the author

Mallory Rowan is a former competitive dancer and pole fitness instructor turned powerlifter, competing for two years now. She is the co-founder of LVD Fitness, the Mal of Mal and Josh, and mildly addicted to finding protein-friendly versions of all of her favourite carby snacks.


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