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Pumpkin Protein Cookies


  • 1 tbsp flaxseed meal
  • 2 tbsp water
  • ⅓ cup pumpkin puree
  • ¼ cup almond or peanut butter
  • ¼ cup maple syrup
  • 2 tbsp Gold Standard 100% Plant Protein powder
  • 3 tbsp coconut flour
  • 1 tsp pumpkin spice
  • ½ tsp baking soda


  1. Preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper. In a small bowl, combine the flaxseed meal and water. Set aside for 5 minutes to thicken.
  2. In a large mixing bowl, whisk together the flax egg, pumpkin puree, almond butter, and maple syrup until creamy. Add protein powder, coconut flour, pumpkin spice, and baking soda. Use a wooden spoon or spatula to combine until a soft dough forms.
  3. Use a small cookie scoop to distribute dough on to the prepared baking sheet. Slightly press down each cookie with the back of a fork. Bake for 15 minutes.
  4. Allow to cool for 5 minutes on the baking sheet before transferring to a wire cooling rack.