High Protein Edible Pumpkin Cookie Dough 🎃🍪💪

A creamy, high-protein treat that captures all the cozy fall flavours, no baking required! This edible pumpkin cookie dough is gluten-free, dairy-free (if using vegan chocolate chips), and ready in minutes. Each serving packs about 10 g of protein, thanks to the clean, grass-fed @nakednutrition Whey

Yield: 8 servings

Serving size: ~¼ cup (about 60 g)

Prep time: 10 minutes

Cook time: none

Total time: 10 minutes

Ingredients (makes 8 servings)

2 cups almond flour

⅓ cup @nakednutrition Whey protein powder

1 tsp cinnamon

½ cup pumpkin puree

⅓ cup almond butter

¼ cup maple syrup

½ tsp flaked salt

¼ cup mini dark chocolate chips (or more, if your heart desires!)

Directions

1. In a large mixing bowl, whisk together almond flour, protein powder, cinnamon, and salt.

2. Add pumpkin puree, cashew butter, and maple syrup. Mix until a thick dough forms.

3. Fold in dark chocolate chips.

4. Taste and adjust for sweetness or texture, add a splash of maple syrup or a tablespoon of almond flour if needed.

5. Scoop into bite-sized portions using a cookie scoop or tablespoon.

Serving Suggestions

• Enjoy as is, or roll into bite-size balls for a snack-on-the-go.

• Top with a drizzle of melted dark chocolate or a sprinkle of sea salt flakes.

• Serve chilled as a post-workout or after-dinner treat.

Storage

• Store in an airtight container in the refrigerator for up to 5 days.

• Freeze for up to 2 months. Thaw in the fridge before enjoying.

Dietitian Tip

Choosing a clean protein powder like @nakednutrition Whey adds a quality protein boost without unnecessary additives, perfect for balancing blood sugars, supporting muscle recovery, and satisfying your sweet cravings in a nourishing way.