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Cookie Dough Pumpkins

These Cookie Dough Pumpkins are a fun and nutritious Halloween treat that’s easy to make and packed with protein, gut-boosting ingredients, and natural sweetness.
Prep Time10 minutes
Freezing Time2 hours
Total Time2 hours 10 minutes
Keyword: gluten-free, grain-free, halloween, no bake, refined sugar free
Servings: 6 pumpkins

Ingredients

  • 1 cup almond flour
  • 1/2 cup natural peanut butter
  • 1/4 cup maple syrup
  • 1/4 cup mini dark chocolate chips
  • 1/2 cup dark chocolate melted
  • 2 scoops unflavored colostrum & collagen peptides optional

Instructions

  • Pour the melted dark chocolate into the bottom of the silicone pumpkin molds, making sure it completely covers the bottom and reaches into the stem of the pumpkin. You may need a small spoon or knife to push the chocolate to the stem. Place in the freezer to set.
  • Mix together the almond flour, colostrum, peanut butter, maple syrup, and mini dark chocolate chips.
  • Divide the dough between the 6 pumpkins and flatten completely. Place in the freezer for at least 3 hours until the dough is completely frozen.
  • Carefully remove from the silicone mold. I find it best to stretch the mold to loosen the pumpkins and push up through the stem first.
  • Leave out for 15 minutes before enjoying! Or place in the refrigerator until ready to serve!