Protein Pumpkin Cookie Bars
The perfect recipe to enjoy in the fall season - packed with protein and zero refined sugars, this will become your new go-to!
Ingredients
Cookie Base
- 3/4 cup almond flour
- 1/2 cup coconut flour
- 3/4 cup plant based protein powder
- 1/2 cup creamy natural sunflower seed butter
- 1/3 cup maple syrup
Pumpkin Layer
- 1 cup pumpkin purée
- 2 tbsp creamy natural sunflower seed butter
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- 3 tbsp almond flour
Instructions
- Line a square pan with tin foil.
- Combine the ingredients for the cookie base in a mixing bowl and mix well.
- Press the cookie base into the pan, ensuring an even spread. Put the cookie base in the freezer to set while you’re making the pumpkin layer.
- Combine all pumpkin layer ingredients in a mixing bowl and mix well.
- Spread the pumpkin mix evenly over the cookie base.
- Freeze for two hours.
- Continue to keep in the freezer for a firmer bar, or put it in the fridge for a softer texture.