Protein Pumpkin Chocolate Chip Cookies

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Your taste buds will love this delicious fall treat! This rich, chewy and soft cookie has a delicious pumpkin filling that crumbles in your mouth. Pair with a hot cup of tea or coffee on any crisp fall day.

Protein Pumpkin Chocolate Chip Cookies



  • 1 cup of blanched almond flour or meal
  • 1 scoop LeanFit completegreen Organic Protein (Vanilla Bean)
  • 1 tbsp cocoa powder
  • 1 ½ cup toasted or raw shredded coconut flakes
  • ½ tsp vanilla extract
  • 2 tbsp of virgin coconut oil
  • ¼ cup dairy-free chocolate chips
  • 1 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • 3 tbsp cold water
  • ¼ tsp pink salt
  • optional: liquid sweetener; maple syrup, molasses, agave syrup or honey* *not vegan


  • ½ cup of pure pumpkin puree
  • ¼ cup full fat coconut milk (only use the coconut cream on top, don’t stir the can)
  • 1 tbsp creamy almond butter or any nut butter
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • dash of pink salt


  • 4 tbsp of dairy-free chocolate chips
  • 3 tbsp of coconut flakes


  1. Preheat the oven to 365°F
  2. For the cookies: Combine the ingredients except the chocolate chip cookies and water, in a food processor or pastry mixer. Pulse or blend until the texture appears course.
  3. Add water into this mixture and pulse or blend again until dough comes together or you may use your hands.
  4. Fold in your chocolate chips and make sure they are well distributed. Put the dough into a bowl and cover with plastic wrap and place into the fridge for 5-10 minutes to let sit.
  5. For the Filling: In a blender, combine all the filling ingredients together until combined.
  6. Take out the cookie dough from the fridge. Use your hands to form cookie dough into cookie shapes (flat circles) to your size. Create a large indent in the middle of each cookie for the filling.
  7. Place parchment paper on to a baking tray and place the cookies onto the tray. Use a spoon to fill the craters on each cookie. Sprinkle with coconut and lots of chocolate chips.
  8. Bake for 35-40 minutes. Let sit and cool for 10 minutes.

Store: Place into an airtight container and put into the fridge. Lasts up to 7 days. Also, you may place it into the freezer. Lasts up to 2-3 months.

Britany K Instagram Recipe Creator Britany Kasjak is a Canadian lifestyle blogger who is immensely passionate about health, fitness, and wellness.

See more recipes on Britany's Instagram account.

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Protein-rich recipe made with LeanFit Protein


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