These Chai Pumpkin Oatmeal Cookies are gluten free, vegan, low and sugar, and so perfect for fall!
I felt like baking earlier this week (it was a rough one, and being in the kitchen is like therapy!), but of course had to make something with pumpkin??
I was originally trying to make energy bites, but let’s be honest, everything is better in cookie form! These cookies are also 100% acceptable to eat for breakfast and if it’s still hot af where you are, definitely opt for these instead of a bowl of actual oatmeal.
Chai Pumpkin Oatmeal Cookies
1 1/2 cups pumpkin purée
4-5 scoops Bob’s Red Mill Chai Protein (or vanilla*)
2 cups oats
1 tbsp pumpkin pie spice
2 packets Pranayums (optional or spices**)
2 tbsp Purely Pecans nut butter (or your favorite)
1 tsp sea salt
2 tsp vanilla extract
2 tbsp Lakanto Maple Syrup (or regular maple syrup)
Directions
- Preheat the oven to 350 degrees fahrenheit and line a baking sheet with parchment & non-stick spray (just to be safe!)
- In a large bowl, add all ingredients and stir well to fully combine. Add an extra (5th) scoop of protein powder if the batter seems too wet.
- Form into semi-flat circles and place on baking sheet. they won’t expand, so pack those babies in!
- Bake for 10-12 minutes and let cool before drizzling with melted coconut butter! Store in an airtight container and microwave for 10 seconds before enjoying again (just my recommendation?)
*If using vanilla protein, add an extra pinch each of cinnamon, nutmeg, cloves, cardamom & allspice
**If using spices in place of Pranayums add an extra tsp of turmeric, punch of black pepper, cardamom, ginger & cinnamon
I hope you have a wonderful weekend and I’ll catch you back here next week!??
xo Jordan
