Pumpkin Spice Chocolate Chunk Protein Cookies

Prep Time 15 min Cook Time 18 min


1 cup + 2 tablespoons fine almond flour

1/3 cup collagen peptides, unflavored

2 tablespoons arrowroot starch

2 teaspoons pumpkin pie spice

1/3 cup sunbutter (unsweetened, roasted and salted)

1/3 cup pumpkin puree

4 tablespoons coconut sugar

ΒΌ cup hot water

1 tablespoon chia seeds

2/3 cup dark chocolate chunks or chips

2 tablespoons white quinoa (dry)

flaked sea salt, for sprinkling (optional)


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. 
  2. In a large bowl, mix the first 4 ingredients together. Stir in the sunbutter, pumpkin, and coconut sugar.
  3. In a small bowl, whisk together the hot water and chia seeds. Let sit for 5 minutes to form a gel. Mix this "chia egg" into the batter until well combined. 
  4. Stir in chocolate chunks and dry quinoa until mixed. 
  5. Using a 1/3 cup measuring cup, scoop batter onto prepared baking sheet. To make even-shaped cookies, place a 3-inch biscuit cutter on top of each cookie and smooth the mixture to the edges to create a nice round cookie. Alternatively, shape the cookies with your hands into 3-inch diameter rounds to create about 6 cookies. Sprinkle with flaked sea salt.
  6. Bake for 17 to 18 minutes until the edges are golden brown. Let cool slightly before serving.


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