Pumpkin Protein Cookies
Spicy pumpkin cookies made with soy flour, flax seed, and SPLENDA(R).
Rated
3.9
from
63
votes
Prep Time
15M
Total Time
20M
Servings
14 servings
What You Need
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)
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Instructions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, whisk together Splenda(R), 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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