Pumpkin Protein Cookies - All Recipes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
3/4 C. Splenda1 C Rolled Oats1 C Whole Wheat Flour1/2 C. soy flour1 3/4 tsp baking soda1/2 tsp baking powder1/2 tsp salt2 tsps ground cinnamon1 tsp ground nutmeg2 tsps water1 tsp molasses1 T. ground flax seeds (optional)1/2 C pumpkin puree (not pie filling)1 T. Canola Oil
Preheat oven to 350 degrees.
In a large bowl, whisk together Splenda, oats, wheat and soy flours, baking soda and powder, salt, cinnamon, and nutmeg. Stir in pumpkin puree, canola oil,egg whites, water, and molasses. Stir in flax seeds if desired. Roll into 14 large balls, and flatten.
Bake for 5 minutes in preheated oven. DO NOT OVERBAKE or they will be dry.
Serving Size: Makes 14 2 inch cookies
Number of Servings: 14
Recipe submitted by SparkPeople user HOWLERMOM.
In a large bowl, whisk together Splenda, oats, wheat and soy flours, baking soda and powder, salt, cinnamon, and nutmeg. Stir in pumpkin puree, canola oil,egg whites, water, and molasses. Stir in flax seeds if desired. Roll into 14 large balls, and flatten.
Bake for 5 minutes in preheated oven. DO NOT OVERBAKE or they will be dry.
Serving Size: Makes 14 2 inch cookies
Number of Servings: 14
Recipe submitted by SparkPeople user HOWLERMOM.
Nutritional Info Amount Per Serving
- Calories: 81.6
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 267.3 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 3.6 g
- Protein: 4.4 g
Member Reviews