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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 77.4
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 247.8 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 1.9 g
  • Protein: 7.2 g

View full nutritional breakdown of Pumpkin Protein Breakfast Cookies calories by ingredient
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Pumpkin Protein Breakfast Cookies

Submitted by: LITTLEBIGGIRL2

Introduction

Low Fat, No Added Sugar, High Protein, Moist and Wonderful Oatmeal-Pumpkin Cookies with just a bit of a spice kick. Low Fat, No Added Sugar, High Protein, Moist and Wonderful Oatmeal-Pumpkin Cookies with just a bit of a spice kick.
Number of Servings: 20

Ingredients

    1 c. Rolled Oats
    3/4 c. Splenda
    1/2 c. Special K High Protein Cereal
    1/2 c. Whole grain four (I use Spelt flour)
    1/2 c. Vanilla Rice (or other) Protein Powder
    1 tsp Baking Soda
    1/2 tsp Baking Powder
    1/2 tsp salt
    2 tsp pumpkin pie spice
    1 tsp cinnamon
    1 tsp nutmeg
    2 tsp ground ginger
    about 1/4 tsp white pepper
    -
    1 c. Plain Pumpkin canned
    1/3 c. plain, non-fat yogurt (I use Fage Greek Yogurt)
    1/4 c. egg substitute or egg whites
    1 tbs vegetable oil
    2 tbs Torani's Sugar Free Carmel Syrup
    -
    1/4 c. dried fruit coarsely chopped
    2 tbs nuts coarsely chopped
    non-stick spray




    1/2

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Directions

Preheat oven to 350 F.
1. Whirl Cereal in blender or food processor until it reaches the consistency of coarse breadcrumbs.
2. In a large mixing bowl combine first three ingredients.
3. Sift 4th through 13th ingredients into large bowl (sifting will make thing easier later).
4. whisk dry ingredients together until thoroughly combined.
5. in medium mixing bowl mix together 14th through 18th ingredients until completely combined.
6. Pour wet ingredients into dry and stir until all dry ingredients are incorporated.
7. fold in chopped dried fruit and nuts a little at a time to prevent clumping together.
8. spray cookie sheets with non-stick spray, scoop dough into 20, approximately 1 inch balls/mounds. Gently flatten with a fork or spoon dipped in water.
9. Bake at 350 F for 15 min.

Serving Size: Makes 20 - 2in cookies

Number of Servings: 20

Recipe submitted by SparkPeople user LITTLEBIGGIRL2.






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