Pumpkin-Curd Protein Cookies
Cozy autumn cookies with 46g protein for the whole batch — no flour, sugar or butter. Baked pumpkin and cottage cheese make them unbelievably tender.
4g protein / serving
63 kcal / serving
40 min
Serves 12
Recipe from YouTube
Ingredients
- Peeled pumpkin200g
- Walnuts12 halves
- Egg1
- Cottage cheese 2%150g
- Rolled oats100g
- Baking powder5g
- Sweetenerto taste
- Ground gingera pinch
- Nutmega pinch
- Cinnamona pinch
Method
1. Cut the pumpkin into cubes and cook until completely soft (steam, bake or microwave).
2. Transfer the pumpkin to a bowl; add the egg and cottage cheese.
3. Blend until smooth and completely homogeneous.
4. Grind the rolled oats into flour; add with the baking powder, sweetener and spices (ginger, nutmeg, cinnamon).
5. Stir with a spatula into a thick, uniform batter; rest 15 minutes so the oats absorb the moisture.
6. Scoop 12 cookies onto a lined tray; press a walnut half into the center of each.
7. Bake at 180C for 20-25 minutes until golden and fully baked. Cool slightly to firm up.