Pumpkin Protein Cookies - All Recipes
Nutritional Info
- Servings Per Recipe: 14
- 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
View full nutritional breakdown of Pumpkin Protein Cookies - All Recipes calories by ingredient
Introduction
Yummy soft protein rich cookies Yummy soft protein rich cookiesNumber of Servings: 14
Ingredients
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3/4 C. Splenda
1 C Rolled Oats
1 C Whole Wheat Flour
1/2 C. soy flour
1 3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsps ground cinnamon
1 tsp ground nutmeg
2 tsps water
1 tsp molasses
1 T. ground flax seeds (optional)
1/2 C pumpkin puree (not pie filling)
1 T. Canola Oil
Tips
I used silicone sheets to bake on cookie sheet to prevent sticking.
Directions
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.