Pumpkin Trailmix Cookies (gluten free)

Protein packed Pumpkin Trailmix Cookies
Makes 24

The following recipe was adapted from

How do I love thee? Let me count the ways…

  1. They have pumpkin in them. 
  2. They are protein packed
  3. They are free of gluten, eggs, and almonds, all of which I’m allergic to.
  4. They have pumpkin in them. 
  5. Sugar free.
  6. They are delicious.
  7. Have I mentioned that they have pumpkin in them?! 

Preheat your oven to 350 degrees and spray two cookie sheets with non-stick cooking spray. 
Ingredients and directions:

Mix the following in one bowl
1 cup vanilla whey (or non-dairy) protein powder. (I used chocolate because it’s all I had.)
1/2 cup coconut flour
1/2 tsp baking soda
1/2 tsp baking powder
2 tsp cinnamon
Mix the following in another bowl
2 egg whites OR *1 “Flax egg”
1 cup water
1 TBSP coconut oil, completely melted
1 cup pumpkin
Dump the wet mixture into the dry mixture and stir altogether. Oh, you want to add more stuff, do ya? Well now is the time to do it. 
Optional ingredients:
Few handfuls of dried fruit. I used dried cranberries.
Few handfuls of nuts. I used crushed pecans.
Multiple handfuls of chocolate. I used dark chocolate chips. 
Mix whatever else you want to add into the batter and drop by spoonfuls onto your baking sheets – 12 cookies on each sheet. 
Toss them into the oven (one baking sheet at a time) for about 17 minutes. 
Remove from oven. 
Enjoy your pumpkin-trailmix-cookie-induced euphoria. 
I don’t crunch macros on things like this because they are a treat and to be enjoyed in moderation. 
Click HERE for more of my recipes. 
*If you are allergic to eggs like me (or you just want to eat all of the batter raw), I’d recommend you use a “Flax Egg” instead of the eggie-eggs. Combine 1 TBSP ground flax with 3 TBSP water in a bowl and let it sit for about 3-5 minutes until it has a gel-like consistency. 
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  • Reply
    October 10, 2012 at 1:48 pm

    Just saved this! Going to make it tomorrow night. Mmm.

  • Reply
    October 10, 2012 at 9:26 pm

    I'm not much of a baker, but followed this recipe and my batter was very runny for some reason and the cookies, well, let's just say they didn't turn out NEARLY as nice as yours did. 🙂

    The only thing I did differently was that I used wheat flour in place of coconut flour (only 1/2c)….any suggestions? The batter tasted fine and the house smells great, but the cookies, well, as I said, they didn't turn out – they were flat. lol I DID use the 1/2tsp baking powder and 1/2tsp baking soda. I want to try again! lol Any thoughts?

  • Reply
    Jen Comas Keck
    October 10, 2012 at 9:28 pm

    Hi Sarah!
    Unfortunately, as you've discovered, wheat flour (or any other flour except for coconut flour) will not work with this recipe.
    The coconut flour has a ton of fiber, which slurps up the liquid. Without that fiber, the batter will be very runny.

    I'd encourage you to get coconut flour because this recipe is aaaaamazing! 🙂

  • Reply
    October 11, 2012 at 5:51 pm

    Thank you!! I will have to give it another shot! 🙂

  • Reply
    October 15, 2012 at 5:55 am

    Jen – you did it again!! Holy crap, AHHHMAZING!!! Followed it exactly, only I added some vanilla and salt as i normally do for other baked things. My "additions" were dried cherries, dark choco chips, and carrots. Yes, tons of shredded carrots!! SO GOOD i had to eat 2…scratch that, 3 :-). and i'm not even really sorry about it because 1: 80 deadlifts. I dont need a #2 but i'll give it to you: HORRENDOUS date.

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