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Healthy Pumpkin Peanut Butter Chocolate Brownie Cookies

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These Pumpkin Peanut Butter Brownie Cookies are a perfect healthy combination of the classic peanut butter cookie and chocolate brownies. Pumpkin Peanut Butter Brookies are melt in your mouth soft and gluten-free!


If you are looking for a sweet Fall treat that’s good for you without sacrificing taste, then these cookies are exactly what you are looking for. Made with all natural ingredients and touch of vanilla protein powder.

I used PEScience Gourmet Vanilla protein in this recipe. You can get 30% OFF by using code PBCHOCO on their website.

 

Healthy Pumpkin Peanut Butter Chocolate Brownie Cookies

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Category: Dessert, Snack

Yield: 22

Serving Size: 1 cookie

Healthy Pumpkin Peanut Butter Chocolate Brownie Cookies

These Pumpkin Peanut Butter Brownie Cookies are a perfect healthy combination of the classic peanut butter cookie and chocolate brownies. Pumpkin Peanut Butter Brookies are melt in your mouth soft and gluten-free!

Ingredients

  • 1/2 c pumpkin puree
  • 1 c all natural peanut butter (unsalted)
  • 1/2 c almond flour
  • 1 egg, whole
  • 32g vanilla protein powder
  • 1/2 c coconut sugar
  • 1/2 c erythritol or zero calorie sweetener
  • 1/4 c sugar-free chocolate chips
  • 3 tbsp unsweetened cocao powder
  • 1 tbsp unsweetened special dark cocao powder
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp flaked sea salt

Instructions

  1. In a large bowl, mix together the peanut butter, pumpkin, vanilla and egg until completely combined using a hand mixer. Add in the almond flour, protein, erythritol, coconut sugar, baking soda, baking powder and salt and continue mixing until a dough forms. Fold in chocolate chips.
  2. Separate half of the dough into a ball and wrap with plastic then place the dough into the fridge for at least 15 minutes to firm up.
  3. With remaining dough, stir in cocao powders until completely combined. Wrap that dough in plastic and place in the fridge for at least 15 minutes.
  4. Preheat oven to 350F and prepare a baking sheet with parchment paper.
  5. Remove doughs from the fridge and unwrap. Use a cookie scooper sprayed with non-stick spray to scoop half chocolate and half pumpkin cookie dough. Roll the dough into a perfect ball and place on the cookie sheet. Repeat until you have used all the dough. Press the cookie dough balls down slightly before baking.
  6. Bake for 8-9 minutes.
http://peanutbutterpluschocolate.com/healthy-pumpkin-peanut-butter-chocolate-brownie-cookies/

 

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