Pumpkin Protein Cookies recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

¾ cup SPLENDA® Granular
1 cup rolled oats
1 cup whole wheat flour
½ cup soy flour
1 ¾ teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ cup pumpkin puree
1 tablespoon canola oil
2 teaspoons water
2 egg whites
1 teaspoon molasses
1 tablespoon flax seeds

Nutrition Info

84.8 calories
carbohydrate: 13.1 g
cholesterol: : -
fat: 2.2 g
fiber: 2.7 g
protein: 4.2 g
saturatedFat: 0.3 g
servingSize: -
sodium: 284.1 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. In a large bowl, whisk together Splenda®, oats, wheat flour, soy flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir in pumpkin, canola oil, water, egg whites, and molasses. Stir in flax seeds, if desired. Roll into 14 large balls, and flatten on a baking sheet.

  3. Bake for 5 minutes in preheated oven. DO NOT OVERBAKE: the cookies will come out really dry if overbaked.

Recipe Yield

14 cookies

Recipe Note

Great for breakfast, these cookies are like those in the stores. Not only are they delicious, but they are sugar free have extra protein in them to help keep you full longer.

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