Protein Pumpkin Chocolate Chip Cookies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, whisk together Splenda®, oats, wheat flour, soy flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir in pumpkin, canola oil, water, egg whites, and molasses. Stir in flax seeds, if desired. Roll into 14 large balls, and flatten on a baking sheet.
• Bake for 5 minutes in preheated oven. DO NOT OVERBAKE: the cookies will come out really dry if overbaked.

Steps:

• Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
• Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine whey protein, whole wheat flour, baking soda, and salt in a bowl.
• Beat butter, white sugar, brown sugar substitute, and vanilla extract together in a separate bowl until creamy. Add eggs one at a time, mixing each one in fully before adding the next. Slowly beat in flour mixture. Stir in chocolate chips and walnuts by hand.
• Drop tablespoonfuls of dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until edges are golden brown, 9 to 12 minutes. Let cool for about 2 minutes before removing cookies from the sheets and placing on cooling racks.

Steps:

• Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
• Add vanilla, chocolate chips and nuts.
• Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

Steps:

• Preheat oven to 375 degrees F.
• In a mixing bowl, beat together pumpkin and Truvia Baking Blend until fluffy.
• Beat in eggs and molasses until well combined.
• Add vanilla protein powder, salt, baking soda, pumpkin pie spice and flour and mix until combined.
• Fold in dark chocolate chips.
• Use a cookie scoop or roll dough into balls and place on a baking sheet sprayed with nonstick cooking spray or lined with parchment paper or a silicone baking mat.
• Bake for 8-9 minutes, or until just golden brown on the edges.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
• Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.