Healthy Pumpkin Cookie Dough for One

  • Serving Size1


    • 1/2 c pumpkin puree
    • 1/2 c protein powder of choice
    • 1/2 c almond or coconut flour
    • 1 T + granulated Swerve or Lakanto monkfruit
    • 2 T nut butter of choice
    • 1 T Lakanto maple flavored syrup
    • 1 T + unsweetened almond or coconut milk
    • Lily’s chocolate chips (optional)



    In a mixing bowl, combine the pumpkin puree, protein powder, flour of choice and sweetener and mix very well.


    On the stovetop, melt the nut butter with the maple syrup and add to the pumpkin mixture until fully incorporated.


    Using a T, add almond or coconut milk of choice until desired consistency is reached.

    Recipe adapted from:

      Note: The longer it sits in the fridge, the thicker it becomes. When prepping it the night before you may find you don’t even need the extra dairy free milk.
    This can be frozen and thawed before consumption.

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