Ingredients (makes 36 cookies)

1 cup (125 g) LUV High-Protein Baking Mix

1 cup (125 g) Bread Flour (or all-purpose flour if no bread flour)

2 tbsp cornstarch (see notes for swaps)

¼ tsp baking powder (optional, for a little lift)

¼ tsp salt (or ¾ tsp if using unsalted butter)

10 tbsp (140 g) butter, softened

¾ cup (165 g) packed dark brown sugar

⅓ cup + 1 tbsp (80 g) granulated sugar

1 large egg + 1 extra egg yolk

1 tsp vanilla extract

1 tsp honey (or corn syrup)

7 oz (200 g) chocolate chips

Flaky sea salt (optional, for topping)

Instructions

Mix the dry: In a medium bowl, whisk together LUV Mix, Bread Flour (or all-purpose flour), cornstarch, baking powder, and salt.

Cream butter & sugar: In a large bowl, beat butter with brown and white sugar until fluffy (about 2 minutes).

Add wet: Mix in the egg, extra yolk, vanilla, and honey until smooth.

Combine: Stir in dry ingredients until just blended. Fold in chocolate chunks.

Chill: Cover and refrigerate dough for at least 1 hour (this helps prevent spreading).

Bake: Scoop ~2 tbsp dough balls onto a parchment-lined sheet. Bake at 340°F (170°C) for 9–12 minutes, until edges are set and centers still look soft.

Finish: Sprinkle with flaky sea salt if desired. Cool on the pan 5 minutes before transferring to a rack.

Notes & Swaps

Cornstarch keeps cookies soft and chewy (default).

Tapioca flour makes centers extra gooey.

Potato starch gives a thicker, cake-like bite.

Oat flour adds a wholesome, nutty chew.

Pick whichever you have on hand — all work beautifully!

Ingredients (makes 18 muffins)

1 can (15 oz / 1 ¾ cups) pumpkin purée

½ cup (115 g) vegetable oil or melted butter

3 large eggs

1 ½ cups (300 g) granulated sugar (or 1 ¼ cups for less sweet)

1 cup (125 g) LUV High-Protein Baking Mix

1 cup (125 g) bread flour (or all-purpose flour if no bread flour)

¾ teaspoon fine sea salt

⅛ teaspoon baking powder (optional)

¾ teaspoon ground cinnamon

Heaped ¼ teaspoon fresh ground nutmeg

Heaped ¼ teaspoon ground ginger

Pinch ground cloves

2 tablespoons Greek yogurt or sour cream

Topping (optional):

2 tablespoons sugar

1 teaspoon cinnamon

Instructions

Prep: Heat oven to 325°F (165°C). Line a 12-cup muffin pan with paper liners or lightly grease.

Mix wet: In a large bowl, whisk pumpkin, oil, eggs, yogurt, and sugar until smooth.

Mix dry: In another bowl, whisk together LUV Mix, bread flour, salt, and spices.

Combine: Stir dry into wet until just combined (don’t overmix). Batter will be thick.

Fill tins: Divide evenly among 12 muffin cups (about ¾ full). Sprinkle tops with optional cinnamon-sugar.

Bake: Bake 22–25 minutes, until a toothpick inserted in the center comes out mostly clean.

Cool: Let muffins cool in the pan 5 minutes, then transfer to a wire rack.