Pumpkin Protein Cookies!

I am so basically and fantastically into all the things pumpkin!  Growing up on the east coast, Fall has always been my favorite season.  The crisp (my favorite word) air, pumpkin cinnamon everything (my fav scents and tastes).  It’s BASICALLY my favorite thing of all time. 

BUT so many of the fall goodies are full of sugar and processed ingredients.  EEEKKK!!!  These gluten free cookies are made with pure and nutritious ingredients that will fill you with protein.  AND they are super easy to make. DOUBLE WIN!  Get your fall fix in with these bad boys.


5 Scoops Arbonne Vanilla protein 

1 Cup of canned pumpkin 

2 TSP Pumpkin Spice

2 Eggs

2 TSP Pure Maple Syrup

2 TBSP Almond Butter 

½ TSP Baking Soda

½ TSP Baking Powder 


  1. Preheat oven to 350 F
  2. Combine dry ingredients in a medium sized bowl (Arbonne vanilla protein, pumpkin spice, baking soda and flower)
  3. Whisk wet ingredients together in a small bowl (pumpkin, eggs, maple syrup) 
  4. Combine wet ingredients into dry ingredients.  Mix until smooth 
  5. Use a TBSP to scoop the cookie batter onto a tinfoil-lined cookie sheet
  6. Bake cookies for 15 minutes, let cool for 1 minute then take off cookie sheet
  7. Enjoy 
  8. This batch makes 10-15 cookies (depending on heaping your scoops are J )

Macros for full batch: 

68g Protein
68g Carb
25g Fat  

Lemon Poppyseed Protein Balls

On the go protein bites are a key way to get your protein up throughout the day!! You can take them with you on the go, have them at home, pop them in your mouth and get on with your day.

I love me a good lemon poppyseed baked good. And although I have not yet mastered a lemon poppyseed protein muffin, these lemon poppyseed balls are the next best thing! 🙂

Here is the non-bake, easy breezy recipe:

4 Scoops of Arbonne Protein
1 TBSP Agave Nectar
2 TBSP Water (may vary)
2 TBSP Almond Butter
2 TBSP Poppy Seeds
Zest of 1 Lemon
Zest of 1 Lemon Juice


  1. Place protein scoops into a medium size bowl
  2. Mix in agave nectar and almond butter
  3. Check the consistency of the batter, it should be sticky enough to make into a ball
  4. If the mixture is too powder-y, add water, 1 TBSP at a time
  5. If the batter doesn’t form into balls and sticks to your hands, add in a tiny bit of protein to balance it out
  6. Scoop with 1 TBSP and roll into balls
  7. Makes 8-10 balls

Nutrition Facts:

Full batch:
50 G Protein
46 G Carbs
21 G Fat