It’s high time to bust out a couple new Halloween recipes, since October is my favorite time of year and Halloween is my favorite holiday. These nice high protein pumpkin cookies are perfect for breakfast, brunch, post-workout, or any time you might need a snack.
Down below I mention a couple ways you can make the recipe healthier or tastier; for example swapping applesauce for oil and egg whites for eggs.
Generally though, this is a pretty healthy recipe without changing anything.
The original recipe called for 1/2 cup of soy flour instead of protein powder, so if you find the protein powder ruins the recipe, you can back out and just use the soy flour. Of course that will decrease the protein content in each cookie.
1/4 cup honey
1 cup rolled oats
1 cup whole wheat flour
1/4 cup protein powder
1 3/4 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1 tbsp ground cinnamon
1 1/2 teaspoon ground nutmeg
1 cup pumpkin puree
1 tablespoon canola oil
2 teaspoons water
1 teaspoon molasses
Don’t over cook these cookies or you will end up with pumpkin bricks.
As an afterthought, I bet you could make these cookies in Halloween shape molds and them decorate to make them scarier, if that’s your prerogative.
Use 3/4 cup of Splenda instead of honey
Add 1 tbsp ground flax seeds (let soak in water 3-5 mins before adding to mixture)
Use 1 tbsp applesauce instead of canola oil
Add 1/4 cups of walnuts
Use 4 egg whites or egg substitute instead of 2 eggs
Use 1/2 cup of soy flour instead of protein powder.
These nutrition facts are estimated based on the above ingredients. Making subsitutions and adding ingredients will obviously change everything.