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Pumpkin Chocolate Chips Pecan Cookies

These Pumpkin Chocolate Chips Pecan Cookies (GF) are packed with plant protein, oats and the warm flavors of the season!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Cookies, Dessert, gluten-free
Servings: 12 large cookies
Author: Silvia Ribas

Ingredients

  • 1 cup old-fashioned rolled oats
  • 1/3 cup chocolate chip cookies +handful to decorate
  • 1/2 cup chopped pecans
  • 2 scoops vanilla protein powder
  • pinch sea salt
  • 1 cup pumpkin puree
  • 1 egg
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • 1 tbsp coconut oil

Instructions

  • Pre-heat oven to 350F degrees. Prepare two medium sheet pan, spray with cooking oil and set aside.
  • In a large bowl mix the first 5 ingredients to combine (dry ingredients)
  • In a separate bowl whisk the remaining ingredients until uniform.
  • 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).
  • 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.
  • Bake for 15-17 minutes, until bottom of the cookies start to brown.
  • Remove from oven and let it cool off on a wire rack to harden for storage.