Chocolate Chip Pumpkin Cookies
This recipe would be a great snack for pre or post exercise as it is a good source of carbohydrate and protein, with a low fat and fibre content.
Pumpkin is low in calories and a good source of antioxidants Vitamin C and Vitamin E. Antioxidants play a role in protecting our cells from damage caused by free radicals. The presence of free radicals in the body is increased following periods of strenuous activity or injury to the body.
Add some raisins too for some extra flavour & texture!
- Baking tray
- Food processor
- Parchment paper
- 200 g Pumpkin skin removed
- 200 g Oats
- 1 tsp Baking Soda
- 2 scoops Vanilla Protein Powder
- 1 Large egg
- 200 g Greek yoghurt
- 2 tbsp Honey
- 50 g Chocolate chopped
- 1 tsp Cinnamon
- ½ tsp Ginger
- ½ tsp Nutmeg
- Preheat the oven to 200℃.
- Line a baking tray with parchment paper.
- Place the pumpkin on a baking tray and roast for 30-40 minutes until soft.
- Allow the pumpkin to cool for a few minutes before blitzing the pumpkin, yoghurt and honey in a food processor.
- Scrape the contents down the sides of the food processor, add the egg and blitz again for 2 minutes until completely smooth.
- In a large bowl, combine the oats, baking soda, protein powder, cinnamon.
- Pour the contents of the food processor into the bowl with the oats. Mix thoroughly.
- Next fold in the chocolate
- Spoon the mixture onto the parchment paper.
- Bake in the oven for 20-25 minutes until cooked through.