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Pumpkin Protein Cookies
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Spicy pumpkin cookies with soy flour, flax seed, and sweetened with a sugar substitute.
Ingredients:
  • 0.75 cup SPLENDA® Granular
  • 1 cup rolled oats
  • 1 cup whole wheat flour
  • 0.5 cup soy flour
  • 1.75 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 0.5 cup pumpkin puree
  • 1 tablespoon canola oil
  • 2 teaspoons water
  • 2 egg whites
  • 1 tablespoon flax seeds
Instructions:
  • Preheat oven to 350°F (175°C).
  • Combine Splenda®, oats, wheat flour, soy flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a large bowl. Add pumpkin, canola oil, water, egg whites, and molasses. Optional: mix in flax seeds. Shape into 14 large balls and flatten on a baking sheet.
  • Place in a preheated oven and bake for just 5 minutes to ensure cookies stay soft and moist, making sure not to overbake.

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