Pumpkin Protein Cookies

Spicy pumpkin cookies made with soy flour, flax seed, and sugar substitute.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 85 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 3

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