Protein Packed Edible Pumpkin Cookie Dough

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Jul 11

Written By Anadi Misra

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This healthy **protein-packed edible pumpkin cookie dough** is an easy quick fix to satisfy your craving for cookie dough! Eggless, flourless, and refined sugar-free, what’s not to love with this delicious pumpkin cookie dough!

Protein Packed Healthy Pumpkin Cookie Dough

A healthy cookie dough? Would you ever believe that the two could be put together in a sentence?

Well you better believe it! There’s no reason not to include this protein packed edible pumpkin cookie dough for dessert!

When September rolls around we’re all on the lookout for pumpkin-flavoured goodies. On my blog, I have plenty of pumpkin recipes to satisfy that craving! From Pumpkin Puree Stove-top Oats to a Skillet Protein Chocolate Chip Cookie, I’ve got you covered!

If you’re like me, though, you feel stuck with the leftover pumpkin in the can. What to do with it? You could make smoothie bowls or dump it in more oatmeal, but as someone who likes variety, I don’t like feeling forced to use leftovers…

Who would have thought you could use pumpkin in cookie dough though? Now that’s creative!

I also would like to point out that this cookie dough doesn’t taste like pumpkin at all! Of course, you could modify the recipe to have a more prominent pumpkin flavour if you’d like, but I quite enjoy the chocolate taste given by the chocolate protein powder.

Why Make this Protein Pumpkin Cookie Dough?

I don’t see why you wouldn’t love pumpkin cookie dough! If you want to be a part of the pumpkin trend, then this recipe is for you! Even if it’s any time of the year, you can enjoy this delicious cookie dough!

What I love about this dough is the texture, and I think that the pumpkin contributes a lot to it. This cookie dough is so smooth and creamy. We’re going to get an extra nutritional benefit from the protein powder. Protein will help keep you satiated, so if you’re enjoying this while watching your favourite TV show before bed, it’s a great pre-bed treat so you won’t go to bed hungry!

I’d also like to add that coconut flour has some great health benefits as well! It’s a low-carb and gluten-free baking alternative to wheat flour. It’s also a great source of protein and fibre, which will further add to the satiation of this easy dessert!

The recipe for the dough itself also has no refined sugar added! We’re going to use maple syrup as the sweetener and cashew butter to thicken the dough. You may also have some sweetness from the protein powder you use.

At the end of the day, you’ll get that smooth and creamy cookie dough texture from natural ingredients with no flour, sugar, or eggs! Enjoy the satisfaction of having some delightful cookie dough that’s no-bake and hassle-free, convenient to prepare at any time!

Is Eating Raw Flour Safe?

In this case, yes! Coconut flour is made from ground and dried coconut flesh. Usually, eating all-purpose flour raw is not recommended because of the bacteria that’s contained. But rest assured that uncooked coconut flour is perfectly safe for this no-bake cookie dough recipe!

Ingredients for Edible Healthy Pumpkin Cookie Dough

This healthy pumpkin cookie dough doesn’t take too many ingredients! For this recipe, you’ll need:

coconut flour
cashew butter
pumpkin puree
chocolate protein powder
maple syrup
Madagascar bourbon vanilla bean paste (or double vanilla extract)
chocolate chips and sprinkles!

If you’d like to have the pumpkin taste more prominent, you can add some Homemade Pumpkin Spice!

What if I Don’t Have Protein Powder?

That’s okay! If you want a protein-packed alternative to cookie dough without the protein powder, check out my Healthy Edible Protein Chocolate Chip Cookie Dough For One. The protein in that cookie dough recipe comes from the Greek yogurt!

However, this recipe does not have pumpkin in it. If you’re here for the pumpkin, then simply increase the coconut flour as needed to make the cookie dough thick to your liking. The protein powder helps to get the texture, but you could omit and adjust accordingly with more coconut flour! Also keep in mind that the pumpkin flavour will probably be more prominent without the protein powder. If you want the pumpkin and chocolate flavour, then add in some cocoa powder, while being mindful of the amount of coconut flour used.

If you do have protein powder and want the pumpkin flavour to be more prominent, simply use vanilla or unflavoured protein powder!

No Madagascar Bourbon Vanilla Bean Paste?

No problem! Simply substitute with vanilla extract. This vanilla bean paste has a much stronger taste than regular vanilla extract, so you’ll need to double the amount of vanilla extract to get that great flavour.

Tips for Making Protein Packed Edible Pumpkin Cookie Dough

Add the dry ingredients first. Start by combining the coconut flour and protein powder.
Whisk, whisk, whisk! You’ll want to whisk the dry ingredients together to have a smooth texture and ensure there are no lumps. Then, after adding the pumpkin puree, the maple syrup and the cashew butter, you must whisk quite vigorously! It may seem like it’ll be impossible to combine all the ingredients together, but trust me, if you keep going it’ll all become smooth and creamy!
Fold in your chocolate chips. When you’ve added your reserved chocolate chips for the cookie dough itself, use a spatula to fold them in. This will make sure your chocolate chips won’t break down while mixing, and that they’ll be evenly distributed.

Chilled or Not?

Whatever you’d like to do! I personally prefer it at room temperature. I find that it’s more decadent at room temperature, and it’s very soft and more like cookie dough. This is because the cashew butter has been sitting out.

On the other hand, the cookie dough will firm up in the fridge because of the cashew butter hardening. Somehow, also, I find the cookie dough is sweeter when you refrigerate it. Perhaps this is the maple syrup becoming prominent! It also becomes sticky when you put it in the fridge - I’ve had it get stuck to my teeth!

So the answer is up to you. If you want a more moist and creamy cookie dough, then serve immediately. If you like the sweet and stickiness, refrigerate!

Note that this edible pumpkin cookie dough will stay good in the fridge for about a week.

WATCH HOW TO MAKE PROTEIN PACKED EDIBLE PUMPKIN COOKIE DOUGH HERE:

If you liked this recipe please let me know in the comments. Tag your post on social media using #cookingwithanadi and mention me @cookingwithanadi. Thank you!

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Dessert, Healthy

American

Yield: 2

Author: Anadi

Make Edible Pumpkin Protein Cookie Dough in 5 mins!https://youtu.be/cGIMmo-ho0gHey everyone! Craving cookie dough? Well, here is a quick and healthy PROTEIN-PACKED edible cookie dough you can make in just about 5 minutes! This protein cookie dough recipe is made with chocolate protein powder and some pumpkin to really bump up the nutritional content of this no-bake cookie dough! This cookie dough is safe to eat because we're using coconut flour instead of all-purpose flour! We've also got some smooth nut butter and pure maple syrup to make this dough in-tact and unbelievably sweet! Go crazy with toppings and throw in your favourite chocolate chips and sprinkles! So what are you waiting for? As you'll see in the video, this cookie dough takes only THREE STEPS to get it ready! You can make this any weeknight for a quick, protein-packed dessert! Grab your pumpkin and enjoy this perfect fall treat!2020-10-12

Protein Packed Edible Pumpkin Cookie Dough

This healthy protein-packed edible pumpkin cookie dough is an eggless, flourless raw cookie dough to enjoy when you want to binge-watch your favourite TV show! Ready in five minutes and it's refined sugar-free!

Prep time: 5 MinTotal time: 5 Min

Ingredients

For the cookie dough

20 g coconut flour
40 g cashew butter
1/3 cup pumpkin puree
1 1/2 scoops chocolate protein powder
1 Tbsp maple syrup
1 tsp Madagascar bourbon vanilla bean paste (or 2 tsp vanilla extract)
1 Tbsp chocolate chips

Toppings

2 tsp chocolate chips
Sprinkles, as desired

Instructions

In a mixing bowl, add the protein powder and coconut flour. Whisk well.
Then, add the pumpkin puree, cashew butter and maple syrup. Whisk vigorously until everything is well combined.
Add your Madagascar bourbon vanilla bean paste or vanilla extract, and whisk further.
Add the chocolate chips for the cookie dough. Using a spatula, gently fold in the chocolate chips so that they don't break down.
Using a scoop, serve your cookie dough between two serving bowls. Top with the remaining chocolate chips and sprinkles. Let chill in the fridge or serve immediately and enjoy!