food Pumpkin Protein Cookies recipe
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Pumpkin Protein Cookies recipe
    14 servings

Ingredients:

  • 3/4 cup SPLENDA® Granular
  • 1 cup rolled oats
  • 1 cup whole wheat flour
  • 1/2 cup soy flour
  • 1 3/4 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 cup pumpkin puree
  • 1 tablespoon canola oil
  • 2 teaspoons water
  • 2 egg whites
  • 1 teaspoon molasses
  • 1 tablespoon flax seeds (optional)

    Instructions:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
  • Bake for 5 minutes in preheated oven.
  • DO NOT OVERBAKE: the cookies will come out really dry if overbaked.



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