Fit Butters Pumpkin Oatmeal Protein Cookies (Gluten-Free & Dairy-Free)
Fall is here, and there's nothing better than cozying up with a warm treat that not only satisfies your cravings but also fuels your body. These Pumpkin Oatmeal Protein Cookies are packed with flavor, and they’re made with wholesome ingredients like Fit Butters Almond Butter, pumpkin puree, and vegan dark chocolate chips. Best of all, they're both gluten-free and dairy-free, making them a guilt-free indulgence.
Whether you're prepping for a busy week ahead or looking for a tasty post-workout snack, these cookies are the perfect go-to. Plus, with the extra boost of protein from your favorite powder, they’ll keep you feeling full and energized throughout the day.
Why You'll Love These Cookies:
Gluten-Free & Dairy-Free: Made with rolled oats and coconut oil, these cookies are perfect for anyone avoiding gluten or dairy.
High in Protein: Using your favorite protein powder gives these cookies a nutritional boost, making them great for fitness lovers or those seeking to increase their protein intake.
Perfect Fall Flavors: The blend of pumpkin puree, pumpkin pie spice, and Fit Butters Almond Butter creates a delightful balance of flavors that screams autumn.
Fit Butters Pumpkin Chocolate Chip Protein Cookies
These Pumpkin Oatmeal Protein Cookies are a delicious way to enjoy all the seasonal flavors of fall while sticking to your healthy eating goals. Packed with protein and free from gluten and dairy, they’re perfect for everyone in the family.
Give them a try, and don’t forget to share your creations on social media by tagging @FitButters—we love to see how you make these cookies your own!
Preheat the Oven: Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper and lightly oil the paper with cooking spray. Set aside.
Prepare the Dry Ingredients: In a large mixing bowl, combine the rolled oats, protein powder, salt, and pumpkin pie spices. Whisk together until all dry ingredients are evenly mixed. Set aside.
Mix the Wet Ingredients: In another bowl, whisk together the melted coconut oil, almond butter, maple syrup, vanilla extract, and pumpkin puree until smooth and well-combined.
Combine Wet & Dry: Pour the wet ingredients into the dry ingredient mixture. Stir until the dough starts to come together, and fold in the vegan chocolate chips halfway. Continue stirring until the dough is moist and sticks together. You may need to use your hands to squeeze the ingredients together if the dough feels dry.
Tip: If the dough is too dry, add 1 tablespoon of extra pumpkin puree or a splash of melted coconut oil.
Form the Cookies: Use a cookie dough scoop to portion out the dough. Press and pack the dough firmly into the scoop with the palm of your hand. If the sides of the dough crack, wet your hands and gently press the edges to smoothen and pack the cookies. Release the dough onto the prepared baking sheet and flatten each cookie slightly with your hand.
Bake: Bake the cookies on the center rack of the oven for 17-19 minutes or until the edges are golden brown.
Cool: Let the cookies cool directly on the baking sheet for 15 minutes without touching them. This helps them firm up and prevents them from falling apart. After cooling, gently slide a spatula under each cookie to transfer them to a cooling rack. Allow the cookies to cool completely before storing.
Storage: Store the cookies in an airtight container at room temperature for up to 5 days, or freeze them for up to 1 month.