{ "Description": "Domain ownership verification file for Microsoft 365 - place in the website root" "Domain": "sunwarrior.co.uk" "Id": "3736577d-84e1-4c36-8d75-77f3dad1e8b5" } PUMPKIN PROTEIN CHOC CHIP COOKIES – SunwarriorUK



2250 N. Coral Canyon Blvd.
Ste. 100, Washington, UT 84780

(888) 540-3667


Monday - Friday

7am to 5pm (Pacific Time)


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PREP TIME: 10mins

TOTAL TIME: 45mins


  • ½ cup of organic pumpkin (+ 1 additional tablespoon)
  • 1 cup of almond butter (make sure there is no sugar added)
  • ¼ cup of organic maple syrup
  • 1 flax egg (or regular egg, but use flax to make this vegan)
  • 1 scoop of Sunwarrior Protein (chocolate or natural)
  • 1 teaspoon of baking soda
  • 1 teaspoon of vanilla extract
  • ¼ teaspoon of pink Himalayan sea salt
  • 1 ½–2 teaspoons of pumpkin pie spice (depending on preference - always can add more, so start with 1 ½ )
  • ¼ cup of Enjoy Life Vegan Chocolate Chips



  • Preheat oven to 350 degrees.
  • Combine all ingredients in a large bowl and stir until smooth.
  • Add in the vegan chocolate chips and lightly stir. (The batter will be a little runny, and that is okay; these cookies are meant to have more of a fluffy cake-like consistency)
  • Using a tablespoon, scoop out batter and put on parchment paper, 6 at a time (recipe makes about 12–16 depending on size of your scoop)
  • Bake each batch for 14 minutes
  • Remove cookies to a plate and store in refrigerator so they can firm up
  • Let sit for 20 minutes in the refrigerator so the flavors can settle.
  • Enjoy!


Recipe thanks to Tommy Didario @tommydidario

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