White Chocolate Pumpkin Cookie Dough Protein Bites (Vegan & Gluten-Free) | RECIPE

Wow. Here's a MUST-MAKE for those who love licking the spoon when making cookie/cake batter. And for all of the pumpkin spice fanatics!

Perfect for a little seasonal snack on the go or a (healthier) sweet tooth fix this Halloween and holiday season. Like a protein bar and cookie dough had a baby.

Make a couple of batches and store them in the freezer (warning: you’ll want to make 1000). Can’t you tell I love pumpkin season?

Let’s get to the recipe already!

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INGREDIENTS

• 2 cups oat flour (can be made by blending quick cook oats in a food processor)

• 1/3 cup cashew butter (I used Monki)

• 1/4 cup + 1 tablespoon maple syrup

• 1/4 cup pumpkin purée (click here if you wanna do it homemade)

• 2 scoops VANILLA protein powder (I used Orgain)

• 1 tablespoon water

• 1 1/2 teaspoons pumpkin pie spice

• 2 tablespoons crushed vegan white chocolate (my fav is by iChoc) or macadamia nuts

INSTRUCTIONS

1. Mix all ingredients together except the crushed white chocolate/macadamia nuts until well-combined.

2. Fold in the white chocolate/nuts.

3. Scoop out tablespoon-sized balls of dough and shape them however you'd like, or scoop with an ice cream scooper. For a more firm consistency, let chill overnight or for 2-3 hours in the fridge.

NOTES

• You can add 1 teaspoon of vanilla extract if you only have plain (non-vanilla) protein powder.

• If you don’t have pumpkin pie spice where you live, use my Pumpkin Spice Latte Syrup in place of the syrup in this recipe.

• These bites can be stored in the fridge or freezer!

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Enjoy pumpkins!