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About Recipe

These Pumpkin Chocolate Chips Pecan Cookies are gluten-free, packed with plant protein, oats and the warm flavors of the season!


1 cup old-fashioned rolled oats

? cup chocolate chip cookies +handful to decorate

½ cup chopped pecans

2 scoops vanilla protein powder

pinch sea salt

1 cup pumpkin puree

1 egg

¼ cup honey

1 tsp vanilla extract

1 tbsp coconut oil

Cooking Procedure


n span>Schedulenn n Pre-heat oven to 350F degrees. Prepare two medium sheet pan, spray with cooking oil and set aside.n n In a large bowl mix the first 5 ingredients to combine (dry ingredients)n n In a separate bowl whisk the remaining ingredients until uniform.n n Pour half the pumpkin mix into the dry bowl and stir using a wooden spoon or silicone spatula. Then add in remaining ingredients, folding until fully combined (see picture 2).n n Roll the dough into 12 large balls, place on a cookie sheet and with the back of a spoon, press it down to flatten the cookies. Top with remaining chocolate chips.n n Bake for 15-17 minutes, until bottom of the cookies start to brown.n n Remove from oven and let it cool off on a wire rack to harden for storage.nn

See Recipe Procedure


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