Protein Pumpkin Chocolate Chip Cookies THM-FP - blissfully prepared (2024)

Protein Pumpkin Chocolate Chip Cookies THM-Fuel-Pull

Recipe by blissfullypreparedCourse: THM-Fuel-Pull, Snack, DessertCuisine: AmericanDifficulty: Easy

Ingredients

• Dry Ingredients:

• 45gramsrolled oats(½ cup)

• 42gramswhey protein isolate(7 TBS)

• 2TBSTHM Baking Blend (or make your own with this) or oat FIBER

• 2TBSsugar-free brown sugar*(I use Lakanto Golden or Swerve Brown)

• 3/4tspground psyllium husks

• 1 tsp pumpkin pie spice

• 1/4 tsp cinnamon

• 1/4 tsp glucomannan or xanthan gum

• ¼ tspsea salt

• ⅛tspbaking soda

• ⅛tspbaking powder

• Wet Ingredients:

• 2 TBS pumpkin puree (NOT pumpkin pie filling!)

• 2TBSegg whites

• 2TBSunsweetened almond milk

• 2TBSsugar-free maple syrup(I make my own with this)

• ½tspvanilla extract

• 1/8 tsp butter extract

• 5dropsliquid stevia(optional or to taste)

• Chocolate Chips/Chunks:

• 85chipsLily’s sugar-free chocolate chips(or 35 grams of Blissfully Prepared Copycat Lily’s Chocolate Chunks) to keep within 5g fat limit for THM-FP, based on eating 3 cookies.

Directions

• Preheat oven to 350*. Grease or line cookie sheet with parchment paper.
• Measure and mix all dry ingredients.
• Then add wet ingredients and mix well.
• Finally, add chocolate chips/chunks.
• Allow to sit for about 5 minutes to allow ingredients to expand/absorb.
• Scoop batter onto parchment-lined cookie sheet, dividing batter up into 12 cookies.Leave space between cookies as these do expand while baking.
• Bake for about 9-12 minutes, just until the tops have become firm to the touch and bottoms become golden, but do not allow to overcook. Let cool and then store in the fridge.

Notes

• If any ingredients appear to have a line through them, just click to side of ingredient (or on another ingredient) and the line should disappear. It’s a feature of the recipe plugin that allows people to cross off ingredients as they add them to a recipe. Also, the print feature of this plugin is a little wonky soalways check over recipe print-outsto make sure all ingredients are included and correct. Another option is to copy and paste the recipe text and print through a different program.
• Each cookie is 51 calories, 3.3g net carbs, 1.6g fat, and 4.5g protein. In THM-FP, you can eat up to 3 cookies (assuming no other fat or carbs in rest of meal/snack).
• These can be made dairy-free by substituting collagen peptides for the whey protein isolate.
• It may seem a little silly to count chocolate chips but this is based on what I figured out to be the exact amount that can be added to these chocolate chip cookies to stay within the 5g fat limit for THM-FP (for 3 cookies/serving). If it’s easier, you could add 7 chips per cookie. You could also weigh the chocolate. Lily’s chocolate chips weigh about 50 grams for 85 chocolate chips. If using my homemade copycat Lily’s chocolate chunks, 35 grams can be added to the recipe.
• If using a different sweetener, check out this sweetener conversion chart.

Nutrition Facts

12 servings per container

• Amount Per ServingCalories51
• % Daily Value *
• Total Fat1.6g3%
• Total Carbohydrate5.9g2%
  • Dietary Fiber2.6g11%
• Protein4.5g9%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.