These delicious and healthy pumpkin protein cookies are easy to make with whey protein and coconut flour. They are gluten-free and keto-friendly with less than 1 net carb and over 2 grams of protein per cookie!
If your pumpkin puree is watery, first remove excess moisture to thicken it. Line a bowl with some paper towel (or clean cloth) and let it absorb the liquid.
Start pre-heating the oven to 355 °F (180 °C ) and line a cookie sheet with parchment paper.
In a large bowl, melt 3 tablespoons butter (do not let boil) in the microwave or in bain-marie.
Mix in 1/3 cup keto sweetener, then add 1 teaspoon vanilla extract and 1/3 cup pumpkin puree, and mix to form a paste.
Add the dry ingredients: 1/3 cup coconut flour, 1 scoop unflavored whey protein powder, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1 teaspoon cinnamon powder, 1/4 teaspoon ginger powder and 1/16 teaspoon freshly ground nutmeg.
Mix all very well until you get a crumbly soft cookie dough, then shape it with your hands into balls. Flatten the cookie balls to desired cookie shape, as they do not spread in the oven.
Take the cookies into the pre-heated oven at 355 °F (180 °C ) and bake for 15 minutes - until the tops are set and the bottom edges look browned.
Remove from the oven and after a few minutes transfer them to a rack to cool down completely.
Notes
Pumpkin spice: You can substitute all spices for pumpkin spice mix if needed.How to thicken pumpkin puree: If your pumpkin puree is watery, you can blot away excess moisture to thicken it up. Fold some paper towels (or a clean cloth) at the bottom of a bowl or at the bottom of a sieve, and rest the sieve on the rim of a larger bowl, for better drainage.Spoon the pumpkin puree onto the paper / cloth. The excess liquid will slowly be absorbed into it, which will get you a thicker pumpkin puree.