Pumpkin Protein Cookies

Published on June 18, 2020

• ¾ cup SPLENDA® Granular

• 1 cup rolled oats

• 1 cup whole wheat flour

• ½ cup soy flour

• 1 ¾ teaspoons baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 2 teaspoons ground cinnamon

• 1 teaspoon ground nutmeg

• ½ cup pumpkin puree

• 1 tablespoon canola oil

• 2 teaspoons water

• 2 egg whites

• 1 teaspoon molasses

• 1 tablespoon flax seeds (Optional)

1. Preheat oven to 350 degrees F (175 degrees C).

2. 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. Stir in flax seeds, if desired. Roll into 14 large balls, and flatten on a baking sheet.

3. Bake for 5 minutes in preheated oven. DO NOT OVERBAKE: the cookies will come out really dry if overbaked.

I Made It

Nutrition Facts (per serving)

85Calories2g Fat13g Carbs4g Protein

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Nutrition FactsServings Per Recipe14Calories85% Daily Value *Total Fat2g3%Saturated Fat0g2%Sodium284mg12%Total Carbohydrate13g5%Dietary Fiber3g10%Total Sugars1gProtein4gVitamin C0mg2%Calcium29mg2%Iron1mg6%Potassium179mg4%

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