Pumpkin Protein Snickerdoodle Cookies | gluten-free option

Posted on September 15, 2023 by Jennifer FIsher

Pumpkin Protein Snickerdoodle cookies are a delightful treat that captures the very vibe of fall with every bite. Trust me, it was my pleasure to give seasonal and smart-ingredient updates to one of my favorite childhood cookies – a simple snickerdoodle rolled in cinnamon-sugar and baked with buttery-crisp edges and a soft, chewy center.

These snickerdoodle protein cookies will become nostalgic in a new way. Make them a new fall baking tradition and savor the goodness of pumpkin and a delightful blend of warm seasonal spices.

One of the best advantages of pumpkin protein cookies is their nutritional profile. Each cookie has only 68 calories and 3g of protein – I like to use protein powder in lieu of some of the flour found in traditional recipes to provide a protein boost.

I like to use Clean Lean Protein from Nuzest, but most any type of vanilla, pumpkin or unflavored protein powder can be substituted (like a whey) in the same measurement.

This infusion of protein makes pumpkin protein snickerdoodles a fantastic cookie selectin for various occasions throughout the day. Whether you’re looking for a wholesome breakfast option, a post-workout replenishment, or a guilt-free bedtime snack that will help allay any feelings of hunger in the night, these cookies fit the bill.

To make these cookies even healthier, you can opt for your preferred sugar substitute to keep the carb content in check – make sure you are using a cup-for-cup substitute (today I used Xylitol, a natural substitute that has 1/3 fewer calories than sugar, no bad aftertaste, and is low on the GI index). This low-carb adaptability allows you to savor the sweet, rich flavors of fall without compromising your dietary goals or requirements. Additionally, if you don not want to use all-purpose flour, swap in a gluten-free baking flour.

Pumpkin spice makes me nice so I'm all about these pumpkin protein snickerdoodle cookies! Easy to make, nostalgic, yummy and only 67 cal, 6.5g carb with 3g protein per cookie!

5 from 5 votes

Pumpkin Protein Snickerdoodle Cookies

Prep Time

10 mins

Cook Time

12 mins

cooling

10 mins

Total Time

32 mins

Pumpkin spice makes me nice so I'm all about these pumpkin protein snickerdoodle cookies! Easy to make, nostalgic, yummy and only 67 cal, 6.5g carb with 3g protein per cookie!

Course: cookie, Dessert, Snack

Keyword: cookie, fall, protein powder, pumpkin, snickerdoodle

Servings: 24 cookies

Calories: 67 kcal

Ingredients

For Cookies:

1/2 cup butter, softened
2/3 cup granulated sweetener with a 1:1 measure equivalent with white sugar I used xylitol
1 tbsp molasses
½ cup unsweetened pumpkin from can
1 teaspoon vanilla extract
½ cup protein powder, vanilla OR can use pumpkin flavor or unflavored protein powder
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
½ tablespoon pumpkin pie spice
1 cup all-purpose flour gluten-free baking flour

For rolling:

1/4 cup granulated sweeter the same type used for your dough
1/2 teaspoon ground cinnamon

Instructions

Soften butter, whisk with granulated sweetener and molasses. Whisk in pumpkin and vanilla extract until smooth.
Next stir in cream of tartar, baking soda, baking powder, salt, and pumpkin pie spice. Next stir in protein powder until combine, and then flour. Chill for 30 minutes.
When ready to bake, preheat the oven to 350F degrees and line two baking sheets with parchment paper or silpat mats. In a shallow dish or bowl, stir together the 1/4 cup granulated sweetener and 1/2 teaspoon cinnamon for rolling.
With measuring spoon, portion the dough by 1 1/2 tablespoons and roll into balls. Roll the dough in the cinnamon-sweetener mixture to coat, then arrange on the prepared baking sheet. Flatten the balls slightly (the cookies only spread a little bit as they bake). Bake for 12 – 14 minutes, until the edges are slightly golden. Cool 10 minutes on pan, then remove the cookies to a wire rack and let cool completely.
Makes about 24 cookies. 67 cal, 6.5g carb, 4g fat, 3g protein per cookie

Recipe Notes

Banana Bread Muffins with Amaranth (an Ancient Grain) – Gluten-free

Posted on May 3, 2022 by Jennifer FIsher

I LOVE warm, sweet, soft banana bread, don’t you?! It’s a childhood favorite and reminds me of being at my grandmother’s house.

My gluten-free banana bread recipe incorporates amaranth, an ancient grain that offers protein, healthy carbs, fiber and lots of micronutrients.

*Popped amaranth blended with oats to make a gluten-free flour.*

Amaranth is kind of a toothsome grain, reminding me of farro or wheat berry. You don’t use the whole seed grain in this gluten free banana muffin recipe, but instead amaranth flour. I like to make my own amaranth flour in my blender using popped amaranth – it’s ready to make into a light, versatile, gluten-free flour right out of the bag. It’s also tasty for snacking right out of the bag or sprinkling on salads or yogurt for extra nutrition.

Check out the video for some tips!

Pro Tips:

Ripe bananas make the tastiest, sweetest, moistest banana bread muffins. I keep my peeled ripe bananas in the freezer, ready to defrost for quick bread recipe like this banana amaranth flour recipe.
Some products may be swapped. For example, use the milk of your choice whether that be dairy, almond, oat or whatever. Also, the sugar can be swapped out for a cup-to-cup equivalent. For example, 1 cup of coconut sugar, 1 cup of brown sugar, or 1 cup of stevia baking blend, etc. Don’t use liquid sweetener drops or products with very little volume as it will through the proportions of your recipe off and it will be too wet.
While making this easy muffin recipe, make extra amaranth-oat flour and set aside for use in your next batch OR to use as a gluten-free flour substitute for pancakes, waffles and other baked goods.

Amaranth Banana Bread Muffins are so delicious – tender, moist and sweet! Before baking I love to top mine with extra goodies like dried fruit, nuts and seeds — shredded coconut and chocolate chips would be yummy too!

Recipe adapted from Amaranthy.com (you can save 20% there with my code FITFORK20 )

Disclaimer: This post contains affiliate links. I earn a small commission from sales that are used to help offset operating costs for The Fit Fork.

5 from 5 votes

Gluten-free Banana Bread with Amaranth

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Looking for an easy quick bread muffin that’s gluten-freeand packs extra fiber and protein? Check out these Banana Bread Muffins madewith “flour” that’s created simply by pulsing popped amaranth and rolled oats inthe blender! Also, use an alternative sweetener to moderate the carbs – still sosweet, tender and delicious! A favorite for breakfast – even serve warm withice cream for dessert!

Servings: 6 servings

Ingredients

2 cups popped amaranth from Amaranthy or amaranth flour
1 cup old-fashioned rolled oats
1/2 tablespoon baking powder
1/4 tablespoon baking soda
1/2 cup unsalted butter softened to room temperature
3 medium ripe bananas
2 large eggs
1/3 tablespoon pure vanilla extract
1 1/2 tablespoon milk of choice
1 cup sugar of choice or 1 cup-for-cup equivalent sweetener
1/4 cup dried fruit of choice optional
1/4 cup unsalted nuts and/or seeds of choice optional

Instructions

Preheat oven to 350F. Prepare a standard loaf pan or jumbo 6-count muffin tin.
Add popped amaranth and rolled oats to blender, blend on high for 1 to 2 minutes until a medium-fine flour forms. Pulse in baking soda and baking powder. Set aside.
In large bowl, mash together bananas, eggs, butter, milk, vanilla and sugar.
Empty banana mixture into the blender filled with dry ingredients. Incorporate dry and wet slightly with spatula then pulse, scraping down sides as needed, until thick batter has formed. *Mixture should be thick, but if not blending well add a 1-2 tbsp. more milk.
Divide in muffin tins. Top with nuts, seeds and dried fruit.
Bake approx. 45 minutes in loaf pan and 30 minutes in jumbo muffin tins. Test for doneness by inserting toothpick into center and it pulls clean. Remove from oven, cool in pan for 15 minutes. Store leftovers in fridge.

Recipe Notes

Double Chocolate Protein Waffles | No-added-sugar, Gluten-free

Posted on March 1, 2022 by Jennifer FIsher

Begin your day with Double Chocolate Protein Waffles, a breakfast that tastes decadent enough to be dessert yet is packed with protein, lower in carbs, and boasts no added sugar. Plus, gluten-free, vegetarian and paleo-friendly.

Power into the day fueled by chocolatey waffles made with protein powder. Only takes minutes to make, is gluten-free, has no added sugar, and moderate in carbs. A single-serve recipe, but simple to scale up for meal prep. Enjoy 28 grams of protein per serving!

A single-serve protein waffle recipe, one batch makes either four waffles in a mini waffle iron, or one large waffle in a traditional (4-square) waffle iron.

Check out the video!

A serving (4 mini waffles) of these chocolate waffles with protein powder will fill you up with the nutrients you need to take on the day — and you likely won’t be hungry again until lunch, thanks to the 28g of protein! Leftover waffles also make a great post-workout snack!

The primary ingredient in this chocolate protein powder waffle is, drumroll . . . protein powder! Use the product of your choice, but I am a fan of the plant-based Clean Lean Protein from Nuzest (I used the Rich Chocolate flavor for this recipe). Here’s a Nuzest protein powder coupon (also good for their other nutrition products) – FITFORK

Ingredients for Double Chocolate Protein Waffles:

Green Banana Flour: This alternative “flour” is packed with minerals, loaded with gut-helping prebiotics and can help reduce your glycemic load. It’s also naturally gluten-free. You may swap in an equal amount of another flour, if preferred.
Egg: The incredible, edible egg adds 6g of protein to this recipe and helps the waffles puff up
Almond Milk: Or, another unsweetened milk alternative
Sugar-free , Dairy-free Chocolate Chips: Mini-sized are preferred, they disperse better in the waffles – but you can chop down regular-sized chips or even a sugar-free bar, if needed.

Making Double Chocolate Protein Waffles:

Simply whisk the egg in a small bowl and then stir in the remaining ingredients.
The batter should be a medium consistency, meaning “pourable” but not too runny. If your batter seems too thick, add more almond milk (a teaspoon at a time). If too thin, add a little more green banana flour, a half-teaspoon at a time.
Make sure to pre-heat waffle iron. My waffles did not stick to the iron at all, but it was a new mini waffle iron, with non-stick coating. If needed, oil or spray the waffle iron plates as needed.

Freezing and Meal Prepping Protein Waffles:

To freeze chocolate protein waffles, allow them to cool completely, in a single layer. If you used a large waffle iron, pull them apart along the perforation to make single pieces. Place waffles on pan in the freezer for about an hour to “pre freeze.” This will keep them from ultimately sticking together in the bag.
Transfer partially frozen chocolate waffles into a zip-top bag or storage container and keep in the freezer for up to 3 months.
You can reheat frozen waffles in the toaster. Or, also in an oven preheated to 350F for 10 minutes, or air-fryer set at 390 F for 5 minutes or until thoroughly warmed and crispy.
Although this chocolate protein powder waffle recipe is written for a individual portion, you can meal prep it my simply multiplying how many servings you’d like. For example, 1 1/3 cup of protein powder, 4 eggs, 1 cup almond milk, ¼ cup green banana flour and 1 tsp baking soda would allow you to meal prep protein waffles and stock your freezer for busy mornings.

Note: this post contains affiliate links. I may earn a small commission on sales generated through links, but price to you remains the same. Proceeds help offset operating costs at The Fit Fork – thank you for your support.

5 from 2 votes

Double Chocolate Protein Waffles

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

Power into the day fueled by chocolatey waffles made with protein powder. Only takes minutes to make, is gluten-free, has no added sugar, and moderate in carbs. A single-serve recipe, but simple to scale up for meal prep.

Course: Breakfast, brunch, Dessert, Snack

Keyword: chocolate, protein powder, waffles

Servings: 1 serving

Calories: 330 kcal

Ingredients

1 egg
1/2 cup unsweetened almond milk* *a splash more if batter seems TOO thick
1/3 cup chocolate protein powder I used Nuzest plant-based Clean Lean Protein.
1 tbsp banana flour
1 tbsp sugar free chocolate chips

Instructions

Wisk egg, stir in almond milk. Mix in protein powder, flour and baking soda until combined. Batter will be a little thicker than traditional waffle mix. BUT, if it seems too thick, stir in more almond milk (a tablespoon) at a time, until spoonable consistency achieved.
Stir in chocolate chips.
Heat mini waffle iron (or large iron). If not using non stick, spray with a bit of cooking spray.
Pour ¼ batter into mini iron (or all batter into large 4-section iron), close lid and cook until indicator light goes off. Repeat with remaining batter. Top as desired.
Makes 4 mini waffles or 1 large waffle (4 section).
May be frozen for up to 3 months.

Recipe Notes

Macros for entire recipe (without topping) 330 cal, 28g carb, 14g fat, 28g protein,

Low-carb Pumpkin Spice Latte Cookies (gluten-free)

Posted on October 20, 2021 by Jennifer FIsher

Who wouldn’t love a low-carb, gluten-free cookie inspired by the most coveted coffee shop drink of autumn – pumpkin spice latte!? Easy to make, using almond flour and natural sweetener alternatives to keep the carbs down, these pumpkin spice cookies turn out soft, chewy and heavenly-scented every time!

Whip up a batch of these amazing autumn-inspired pumpkin spice cookies in under 30 minutes! Lower carb, gluten-free plus, soft, chew and amazing flavorful -- especially with the coffee glaze!

Ready in under 30 minutes from mixing up to munching down! So, let’s get going!

The first step in these table sugar-free pumpkin cookies is to mix up the dough. With the butter softened, I found it easy enough to mix up by hand – but a mixer is fine too!

First the butter and sugar substitute are creamed. I used a monk fruit-erythritol granulated baking blend that has a 1:1 sugar replacement equivalency. So, for this matter, you can swap back in any type of sugar that you care for (like coconut sugar or a stevia blend), but be aware that it will change the nutritional value. Also note, the cookies are one the lighter sweet side because the glaze is very sweet – so you might consider adding an additional ¼ cup if you are planning to make the cookies WITHOUT glaze.

Next beat in egg. Then pumpkin and vanilla. Finally mix in the dry ingredients including raw almond flour and 1:1 gluten-free baking blend. Three cups of total flour is used in this low carb pumpkin spice cookie recipe – 2 cups of almond flour and 1 gluten-free flour mix. The gluten-free flour mix bumps up the carb count a bit, you can also substitute back in all almond flour, but I suggest using a super fine ground almond meal for better consistency that won’t crumble apart after baking. Using all almond meal will also lower the per-cookie net carb count, making it officially a compliant with keto pumpkin cookie.

While the gluten-free pumpkin cookies are baking in the oven (on a sheet lined with parchment or silicone baking mat) for 15 minutes, whip up the easy coffee-spiked glaze. It’s a bit of heavy cream, along with espresso powder, vanilla and POWDERED confectioner’s erythritol (or similar powdered product). Achieving the perfect glaze consistency is the trickiest part of this recipe, so I always hold back just a TINY amount of my cream until I have the powdered sugar substitute, espresso powder and vanilla mixed it. If it’s too thick, I add it back in, plush a few more drops if needed. If it’s too thin, I mix in more confectioner’s sugar substitute until just right. The consistency should not be runny or stiff – somewhere in between!

Once the cookies have cooled on the pan to “almost” room temperature (about 5 or 10 minutes), I put a dollop of the glaze/frosting on top – the small amount of warmth left on the cookie will help it spread. However, if the low carb pumpkin spice cookies are too hot still, it will run right off. After glazing the pumpkin coffee cookies, let it set up fore 5 minutes before serving or storing.

Store these gluten-free pumpkin cookies layered between wax paper in an air-tight container. Should stay fresh for up to a week, or also freezes well.

5 from 3 votes

Low Carb Pumpkin Spice Latte Cookies (gluten-free)

Prep Time

10 mins

Total Time

25 mins

Whip up a batch of these amazing autumn-inspired cookies in under 30 minutes! Lower carb, gluten-free and amazing flavorful — especially with the coffee glaze!

Servings: 20 cookies

Calories: 183 kcal

Ingredients

1/4 cup salted butter
1/3 cup monk fruit–erythritol granulated sweetener (or other 1:1 cup equivalency sweetener0
1/2 cup pumpkin puree
1 large egg
1 tsp vanilla extract
2 cups almond flour
1 cup gluten-free baking blend 1:1 cup equivalency or additional almond flour
1 tbsp pumpkin pie spice
1/2 tsp baking powder

For glaze/frosting

1/4 – 1/3 cup powdered confectioner’s monk fruit- erythritol granulated sweetener
1 tablespoon espresso powder
2 tablespoons cup heavy cream
1/4 tsp vanilla extract

Instructions

Preheat the oven to 350 F degrees. Line a large baking sheet with silicone baking sheet or parchment paper.
In large bowl, beat together the butter and sweetener, until creamy
Beat in the pumpkin puree, egg, and vanilla.
Beat in the almond flour, gluten-free flour blend, pumpkin pie spice, and baking powder until a uniform cookie dough forms.
Use a cookie scoop to scoop balls of dough, about 2 tablespoons per cookie. Release onto the lined baking sheet, 2 inches apart.
Use bottom of a glass to flatten cookies to about 1/4 inch thick.
Bake approximately 15, until set and turning lightly golden brown at edges.
Meanwhile, make the glaze/frosting, if using. In a small bowl, whisk together the glaze ingredients, until smooth. If too thin, add additional sweetener, if too thick, add a few drops more of cream – however, will melt some on warm cookies, so you don’t want it to be too thin at beginning.
When the cookies are done, let cook for 5 or so minutes until just slightly warm. Spread a teaspoon of glaze on top of each cookie and let set to completely cool for another 10 minutes.
Store in an air tight container.

Recipe Notes

Low Carb Lemon Coconut Bites with Collagen- Keto, Gluten-Free

Posted on April 3, 2021 by Jennifer FIsher

Great Lakes Wellness discount code THEFITFORK10OFF

Oooh la-la-la, lemon! Low-carb Lemon Coconut Bites are a quick, no-bake treat to make that taste just like little morsels of creamy cheesecake.

Low Carb Lemon Coconut Bites are no-bake, delicious and suitable for keto and gluten-free diets. Also uses collagen powder for added protein and wellness benefits!

Sublimely sweet-tart, low-carb and suitable for keto and gluten-free diets, these two-bite dessert bites are easier to manage portion size than slicing a wedge from the whole lemon cheesecake. Only 108 calories, 9g fat, 2.2g net carb, 5g protein per lemon coconut ball.

https://bit.ly/GreatLakesWellnessI incorporated lemon-lime collagen powder from Great Lakes Gelatin as a way to add protein, keep the carb count low and “dough” firm enough for shaping into balls. Plus, I get a boost from al the health benefits of collagen. As an older athlete, I use it for joint support and workout recovery, but also appreciate all the extra benefits it brings to hair, skin, nails . . . and even sleep.

If interested, use my affiliate code THEFITFORK10OFF to save 10% off most any products at Great Lakes Gelatin.

Keep Low-carb Lemon Coconut Bites are as easy as mixing up a few easy ingredients, rolling into balls, and storing in the fridge to snack on whenever the urge for something sweet comes on (they are sugar free)! Just a tiny bit of turmeric is the secret ingredient that gives a natural yellow color!

Disclaimer: This post contains affiliate links (don’t forget to use my Great Lakes Gelatin Discount Code). I may make a small commission from generated sales, but price to you remains the same. Thank you!

5 from 4 votes

Low Carb Lemon Coconut Bites with Collagen

Prep Time

5 mins

chill

25 mins

A two-bite treat that is friendly for keto and gluten-free diets — creamy, citrusy and easy-peasy to make! Incorporates collagen powder for extra protein and wellness benefits.

Course: Dessert, Snack, workout

Keyword: coconut, collagen, lemon

Servings: 10 bites

Calories: 108 kcal

Ingredients

4 oz. full fat cream cheese softened
1 tbsp. full fat sour cream
½ cup super-fine almond flour
2 tbsp. coconut flour
¼ cup Great Lakes Gelatin Collagen Lemon-Lime Flavor*
¼ cup unsweetened shredded coconut divided

Instructions

Mix together cream cheese and sour cream until blended. Next stir in almond flour, coconut flour, collagen powder, and 2 tbsp. shredded coconut (sprinkle remainder of coconut on a plate. Now, place “dough” in fridge to firm up for 25 minutes. Remove and make approximate 1 tbsp. balls by rolling between clean hands. Then roll in coconut to stick on top, repeat with remaining dough. Makes 10. Store leftovers in air-tight container in fridge for up to 1 week.

Recipe Notes

*You can substitute plain unflavored collagen and add 10 -20 drops liquid stevia and ¼ tsp. lemon extract to the recipe instead.

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Tag Archives: gluten free

Banana Bread Muffins with Amaranth (an Ancient Grain) – Gluten-free

Pro Tips:

Double Chocolate Protein Waffles | No-added-sugar, Gluten-free

Ingredients for Double Chocolate Protein Waffles:

Making Double Chocolate Protein Waffles:

Freezing and Meal Prepping Protein Waffles:

Low Carb Lemon Coconut Bites with Collagen- Keto, Gluten-Free