Pumpkin Cranberry Cookie Dough Protein Balls (Paleo, AIP, GF)
There’s something about cookie dough that never gets old- it’s just so lovely and comforting. If you love cookie dough and you’re following a Paleo/AIP diet, this recipe is for you. This yummy recipe puts a Fall twist on cookie dough with the addition of pumpkin and nice warm spices that complement pumpkin so well. It’s a fairly healthy version of cookie dough and is gluten-free, dairy-free, and nut-free. It’s super easy and only takes about 10-15 minutes to throw together a batch.
It also freezes well, so you can make larger batches and save for later. These are fantastic for on-the-go quick snacks or a quick way to satisfy your sweet tooth. I like to pre-portion them into snack bags or small containers with 3-4 balls each.
I should also mention, there's nothing that says you have to roll this cookie dough into balls- you can of course just eat it straight out of the bowl!
A Few Simple Ingredients:
Pumpkin- Pureed canned pumpkin is what you’re going for; organic if possible.
Dates- Pits removed.
Dried Cranberries- Read the labels on these- dried cranberries often are packaged using sunflower oil and sometimes added sugars which are not AIP compliant. This product contains no added sugars, oils, or juices; only cranberries.
Coconut Sugar- I wanted to not add sugar to these but I ended up using the tiniest bit of coconut sugar to offset the slight bitterness of the pumpkin- 1 tsp is all that is needed and works like a charm.
Tigernut Flour- I absolutely love tigernut flour. I have a hard time staying away from it when it comes to developing recipes. It is a little more expensive than cassava flour or coconut flour but it is so versatile and reliable and produces a very consistent texture, especially in baked goods.
I used tigernut flour in this recipe because it behaves like almond flour which is made from nuts. I normally would make this type of recipe with nuts and fruit so I figured tigernut flour would work well.
If you really don’t want to use tigernut, coconut flour will likely work as well, though I haven’t tested it on this particular recipe.
A Few Spices: Cinnamon, ginger, cloves, and sea salt come together to develop that beautiful Fall-like Pumpkin-y flavor. Yum!
These will stay fresh in the fridge for 3-4 days and as I mentioned above, these freeze well too- they will stay fresh in the freezer for up to 3 months. They actually taste pretty good right out of the freezer.
If you freeze them, I'd recommend first freezing them on a parchment paper-lined baking sheet, not touching each other. This will prevent them from sticking together. Once they're frozen, they can be transferred to a storage container or ziplock bag.
I hope you enjoyed this recipe. If you made it, leave a comment below and let me know what you thought. I'd love to hear from you!
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- Food Processor
- 2 tbsp pureed canned pumpkin
- 12 dates, pits removed (about 1 cup)
- 1 tbsp dried cranberries
- 1/2 cup tigernut flour
- 1 scoop collagen powder
- 1 tsp coconut sugar
- 1/4 tsp cinnamon
- 1/8 tsp ginger
- 1/16 tsp cloves
- 1/4 tsp sea salt
- Combine the pumpkin, dates, and cranberries in a food processor and blend into small crumbles.
- Combine remaining ingredients in a medium-sized bowl first before adding to the food processor. Add half of this mixture to the food processor and blend. Repeat with the second half of the mixture. *If the dough forms a ball too quickly, you may want to stop the food processor, break the ball up and redistribute the mixtue, then blend again.
- Pour the dough mixture onto a sheet of parchment paper. Use your hands or fold the parchment paper over the mixture to press it together and form a dough ball. If it is a little sticky, add a little bit more tigernut flour.
- Break off small pieces and roll them into balls. Enjoy!