Considering it’s still bLaZiNg hot here in the City of Angles, I plan to take full advantage of the beach all weekend. Maybe I’ll even get a lil cardio in and run on the beach if I decide to get crazy.
Probably one of the only downsides of LA (other than the awful traffic), is that we really don’t get seasons here. The weather goes from bearable heat to unbearable heat and that’s about it. Like, it’s October and I’m still wearing shorts and tank tops everyday. I wanna wear my cute leggings wahhh.
Not gonna lie, I’m missing Texas fall weather right about how (*sigh*).
So, in the spirit of fall, I’m gonna tell y’all about this pumpkin recipe that I’ve been RAVING about for the past few weeks. Now, I’ve always been a believer in pumpkin pie. But I gotta be honest, I’ve just never been able to jump on the fall bandwagon that is everything pumpkin. Until now.
No Bake Chocolate Pumpkin Almond Protein Cookies.
What a mouthful (pun intended). Okay I know, the name itself is a little off putting and maybe intimidating. But I promise that this combination of flavors is to die for. I’m an extremely picky eater and I’m in love with them!
These cookies are so great for several reasons:
- Quick and easy to make
- They’re full of healthy fats
- High in fiber – so they keep you full longer
- Packed with protein
- And I mean, chocolate is just always a good idea, right?!
- 1 – 1 1/2 cup quick cooking oatmeal (depending on the thickness of your almond butter)
- 1/4 cup almond butter
- 1/4 cup pumpkin puree (not pumpkin pie filling!)
- 1 tsp pumpkin spice
- 1-2 scoops of protein powder of choice (I used a generic vanilla flavor)
- 1/3 cup of semi-sweet chocolate chunks or chips
Bake it! (but not really)
- Line a cookie sheet with parchment paper and set aside.
- If your almond butter is fairly thick, microwave it for about 30 seconds to 1 minute until it becomes more liquidy.
- Combine the almond butter with the pumpkin puree and the rest of the dry ingredients. Make sure the protein powder is thoroughly mixed in. Your “cookie dough” should be fairly thick.
- Depending on what type of almond butter you used, you might need to add in some more quick oats in order to get the right consistency of the dough.
- Add the chocolate chunks and fold them into the dough with a spatula.
- Roll the dough into bite-sized pieces and place on the parchment paper lined cookie sheet.
- Place them in the refrigerator (for approx. 1 hour) or the freezer (for approx. 20 minutes) or until the cookie dough becomes firm.
- Recipe makes about 8 cookies
- Serving size: 2 cookies
- Calories per serving: 203
- Total fat: 9 grams
- Total carbohydrates: 23 grams (only 5 grams of sugar…eeeep!!!!)
- Total protein: 11 grams
Literally I’m getting excited just thinking about them.
Confession though: I’m developing an obsession for oatmeal based foods and I can’t say I’m mad about it.
I promise I’ll mix it up with some other recipes, so stay tuned!!
So, you pumpkin crazed basics, you have another (healthy) pumpkin themed recipe to try out this fall. Hope you enjoy it, I know I did!