Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 85.7
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 304.3 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 2.0 g
- Protein: 5.5 g
View full nutritional breakdown of Pumpkin Protein Cookies (allrecipes.com) calories by ingredient
Pumpkin Protein Cookies (allrecipes.com)
Submitted by: FIT-WHITIntroduction
Recipe found on allrecipes.com, with a few minor changes.*Used soy protein powder (baking), rather than soy flour.
*Used 1 full cup of pumpkin puree, rather than 1/2 cup.
*Added 1/4 cup pumpkin seeds for a crunch! Recipe found on allrecipes.com, with a few minor changes.
*Used soy protein powder (baking), rather than soy flour.
*Used 1 full cup of pumpkin puree, rather than 1/2 cup.
*Added 1/4 cup pumpkin seeds for a crunch!
Number of Servings: 15
Ingredients
-
Ingredients
3/4 cup SPLENDA® Granular
1 cup rolled oats
1 cup whole wheat flour
1/2 cup soy protein powder* (or soy flour- less protein)
1 3/4 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 cup pumpkin puree*
1 tablespoon canola oil
2 teaspoons water
2 egg whites
1 teaspoon molasses
1/4 cup pumpkin seeds
Directions
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. [It will seem at first that there is NOT enough wet ingredients, but use a little effort and keep mixing by hand until all dry ingredients are thoroughly mixed. Dough will be stiff and ball-able.] Stir in pumpkin seeds, if desired. Scoop into 15 large balls (about 2 scoops from a 1" cookie scoop), and flatten on a baking sheet lined with parchment or silpat.
Bake for 7-8 minutes in preheated oven. DO NOT OVERBAKE: the cookies will come out really dry if overbaked.
*These cookies have an unusual "cakey" texture to them, unlike most typical cookies, comparable to a "VitaTop" muffin-top.
Serving Size: Makes 15 cookies.
Number of Servings: 15
Recipe submitted by SparkPeople user FIT-WHIT.
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. [It will seem at first that there is NOT enough wet ingredients, but use a little effort and keep mixing by hand until all dry ingredients are thoroughly mixed. Dough will be stiff and ball-able.] Stir in pumpkin seeds, if desired. Scoop into 15 large balls (about 2 scoops from a 1" cookie scoop), and flatten on a baking sheet lined with parchment or silpat.
Bake for 7-8 minutes in preheated oven. DO NOT OVERBAKE: the cookies will come out really dry if overbaked.
*These cookies have an unusual "cakey" texture to them, unlike most typical cookies, comparable to a "VitaTop" muffin-top.
Serving Size: Makes 15 cookies.
Number of Servings: 15
Recipe submitted by SparkPeople user FIT-WHIT.
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