Pumpkin Protein Chocolate-Chip Cookies (Flour-Free and Vegan)

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These pumpkin protein chocolate chip cookies will put the great in your great pumpkin festivities this month. Welcome your taste buds to October!

While I’m sad to see summer go, the flavors of fall can be really exciting. Pumpkin-flavored foods have become quite the trend, but they can also be dangerous. Many companies tout their “limited edition” pumpkin treats, but they don’t tell you about the skyrocketing amounts of sugar, the hidden calories, the heavy flour, and all that butter you need to power-wash out of your body.

Pumpkin is low in calories, packed with fiber, and loaded with Vitamin A, so why dilute a food with so many benefits by pairing it with unhealthy ingredients? According to the National Cancer Institute, pumpkin has even been found to potentially help prevent cancer thanks to its powerful antioxidant beta-carotene (also found in sweet potatoes and carrots). This food is also packed with Vitamin C, which, of course, helps maintain a healthy immune system. So how do you enjoy the benefits of this fall favorite without adding unhealthy ingredients? Here is a delicious, fluffy pumpkin-chocolate chip cookie recipe that will satisfy any cookie craving. I even added some Sunwarrior protein to the mix! Make sure you chill these first before eating so that you can really taste the pumpkin flavor.

Pumpkin Protein Chocolate-Chip Cookies (Flour-Free and Vegan)


  • ½ cup of organic pumpkin (+ 1 additional tablespoon)
  • 1 cup of almond butter (make sure there is no sugar added)
  • ¼ cup of organic maple syrup
  • 1 flax egg (or regular egg, but use flax to make this vegan)
  • 1 scoop of Sunwarrior Protein (chocolate or natural)
  • 1 teaspoon of baking soda
  • 1 teaspoon of vanilla extract
  • ¼ teaspoon of pink Himalayan sea salt
  • 1 ½–2 teaspoons of pumpkin pie spice (depending on preference - always can add more, but start with 1 ½ )
  • ¼ cup of Enjoy Life Vegan Chocolate Chips 
Total Time

Prep Time

10 min

  1. Preheat oven to 350 degrees.
  2. Combine all ingredients in a large bowl and stir until smooth.
  3. Add in the vegan chocolate chips and lightly stir. (The batter will be a little runny, and that is okay; these cookies are meant to have more of a fluffy cake-like consistency)
  4. Using a tablespoon, scoop out batter and put on parchment paper, 6 at a time (recipe makes about 12–16 depending on size of your scoop)
  5. Bake each batch for 14 minutes
  6. Remove cookies to a plate and store in refrigerator so they can firm up
  7. Let sit for 20 minutes in the refrigerator so the flavors can settle.
  8. Enjoy!
Pumpkin Protein Chocolate-Chip Cookies (Flour-Free and Vegan)

Claims on this site have not been evaluated by the FDA. Information on this site is not intended to diagnose, treat, cure, or prevent any disease. Sunwarrior’s awesome expert writers do not replace doctors and don’t always cite studies, so do your research, as is wise. Seek the advice of a medical professional before making any changes to your lifestyle or diet.

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