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As you may be able to gather from my recipes as of late, I’ve become a bit obsessed with sneaking protein into treats.
Not only is it an additional way to ensure your daily protein needs are met (approximately 100g per day for a woman in her reproductive years) but it also works to get keep blood sugar balanced, which is key for optimal hormone health.
And while I love myself a good savory, protein-rich meal, I need a little something sweet at the end of the day, which is where these pumpkin protein cookie dough bars come in.
They’re insanely delicious, with the perfect soft, cookie dough texture and flavorful pumpkin/dark chocolate combo, and also super satisfying, thanks to the protein powder, creamy peanut butter (healthy fats) and fiber (pumpkin and almond flour). Plus they’re naturally gluten-free and vegan.
BONUS — they’re super easy to make (just mix everything in a bowl and chill) and hold up well in the freezer, making them a great option to keep on hand whenever you’re in need of a snack or sweet treat.
Snag the recipe and details below!
LOOKING FOR MORE HIGH PROTEIN, HORMONE-HEALTHY RECIPES + TREATS? CHECK OUT MY GO-TO RECIPE GUIDE.
HORMONE HEALTHY PUMPKIN PROTEIN COOKIE DOUGH BAR INGREDIENTS
+ PROTEIN POWDER
This cookie dough ingredient helps thicken up the texture (so it isn’t too sticky) and also boosts the protein factor (depending on the brand about 40g) as well as influences the taste (I like using a vanilla flavor).
+ PUMPKIN
Not only does pumpkin add a warm, rich flavor to this cookie dough recipe, but it’s also packed with fiber, antioxidants and fertility-boosting vitamins and minerals such as vitamin A, C and zinc.
+ ALMOND FLOUR
The almond flour in this recipe works to thicken the batter to a dough like consistency, while adding an additional 24g of protein. The key is to make sure you use blanched almond flour, which keeps the texture from becoming gritty or mealy.
+ PEANUT BUTTER
The peanut butter compliments the dark chocolate and pumpkin flavors in this cookie dough while adding in a dose of satiating, hormone healthy fats. Just make sure you’re using a brand without any added inflammatory oils like this one.
+ MAPLE SYRUP
Pure maple syrup adds a touch of sweetness without any refined sugar.
+ PURE VANILLA EXTRACT
Pure vanilla extract is key for any cookie or cookie dough recipe, as it adds that sweet, vanilla-like flavor.
+ DARK CHOCOLATE CHIPS
Dark chocolate chips are a must for this pumpkin protein cookie dough recipe. This is by far my fave clean, refined sugar-free brand (use code LAUREN to save 15% off your order).
WHAT MAKES THESE PUMPKIN COOKIE DOUGH BARS HIGH PROTEIN?
This recipe gets its high protein factor due to the protein powder (30-60g protein, depending on brand/serving size) and almond flour (24g protein per cup). When breaking it down into a serving size (one bar) it equates to about 10-15g of protein per serving, an ideal amount for a protein-rich treat or snack.
WHY IS PROTEIN IMPORTANT FOR HORMONE BALANCE?
Protein is an essential structural component of ALL hormones, which means you have to consume sufficient protein to make enough hormones. Studies have shown most women need a bare minimum of 90g of protein per day, or at least 30g per meal.
HOW TO MAKE PUMPKIN PROTEIN COOKIE DOUGH BARS
Making these pumpkin protein cookie dough bars is about as simple as it gets. You just mix together all of the ingredients (except for the dark chocolate topping) together in a large mixing bowl with a spoon or spatula until well combined, then press evenly into a parchment lined loaf pan. Set aside while you melt the dark chocolate chips and coconut oil in a microwave safe bowl in 30 second increments until melted, then whisk together and pour evenly over the bar mixture. Sprinkle with flaky sea salt, freeze for one hour then slice into bars!
PUMPKIN PROTEIN COOKIE DOUGH ADD-IN’S OR SUBSTITUTIONS
+ CASHEW OR ALMOND BUTTER
If you’re not a fan of peanut butter, you can try substituting for creamy cashew or almond butter, or leave out altogether!
+ HONEY
You can swap the maple syrup for honey to obtain the same level of sweetness without any refined sugar.
+ SEA SALT
I literally add sea salt to everything, as it adds a nice little dose of hormone healthy minerals and flavor. 1/4 – 1/2 tsp works well for this recipe, plus more flaky sea salt on top if you prefer.
+ COCONUT OR CASSAVA FLOUR
If you’re not a fan of almond flour, you can try substituting for another nutrient-dense, grain-free flour like coconut or cassava, just note this will slightly affect the taste, texture and protein amount.
+ COLLAGEN POWDER
Feel free to swap the protein powder for collagen powder, or leave out altogether! Just note this will change the total protein amount as well.
+ PLANT-BASED PROTEIN
If you want to keep this recipe completely vegan, make sure you’re using a plant-based protein powder. This is my preferred plant based protein, and you can use the code SOFRESH10 to save.
MORE HEALTHY, HIGH PROTEIN DESSERT + TREAT RECIPES
+ HIGH PROTEIN COTTAGE CHEESE COOKIE DOUGH
+ HEALTHY SNICKERS PROTEIN BARS
+ HEALTHY PEANUT BUTTER PROTEIN BARS
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The BEST Pumpkin Protein Cookie Dough Bars
These healthy pumpkin protein cookie dough bars are SO delicious, naturally gluten-free + vegan & incredibly easy to make (no-bake + 1 bowl).
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PREP TIME: |
TOTAL TIME: |
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00:00 Mins |
01:10 Hours |
Ingredients
For the pumpkin protein cookie dough:
- 1 cup blanched almond flour
- 1/2 cup vanilla protein powder
- 1 tsp pumpkin spice
- 1 cup creamy peanut butter
- 1/2 cup organic pumpkin puree
- 1/2 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1/2 cup dark chocolate chips *I love this brand, use code LAUREN to save 15%
For the chocolate topping:
- 1 cup dark chocolate chips *use code LAUREN to save 15%
- 1 tbsp unrefined organic coconut oil
- flaky sea salt
Instructions
- Line a loaf baking pan with parchment paper and set aside/
- Add dry ingredients to a large mixing bowl and stir. Then add in wet ingredients and mix until well combined. If the texture is too wet and sticky, try adding in a bit more almond flour, or if it’s too dry, experiment with adding in more peanut butter or 1-2 tbsp coconut oil (I’ve found that following this exact recipe makes the perfect soft cookie dough texture!)
- Once texture is to your liking, stir in dark chocolate chips.
- Press dough evenly into the parchment lined loaf pan, then set in fridge to chill while making your chocolate topping.
- Add dark chocolate chips and coconut oil to a microwave safe bowl, heating and stirring in 30 second increments until dark chocolate is melted and smooth (typically takes 2-3x).
- Pour melted dark chocolate evenly over the cookie dough and top with flaky sea salt.
- Freeze for minimum 1 hour, then remove and cut horizontally into bars (typically makes 8).
- Store in fridge for a week or freezer for 1-2 months.
Notes
*This recipe would also be great as cookie dough balls if you prefer those to bars, just use an ice cream scooper to place balls onto a parchment lined pan, then drizzle with dark chocolate and sea salt.
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