Pumpkin Protein Cookies

Pumpkin Protein Cookies

58
Yellowsunflower9 0

"Great for breakfast, these cookies are like those in the stores. Not only are they delicious, but they are sugar free have extra protein in them to help keep you full longer."

Ingredients

20 m {{adjustedServings}} servings 89 cals
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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 89 kcal
  • 4%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 284 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, whisk together Splenda(R), 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.
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Reviews

58
  1. 75 Ratings

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This is a great recipe. My changes: 1/4 cup honey instead of splenda, a full cup of pumpkin, applesauce instead of oil, no water and 1 tbsp ground flax seed + 3 tbsp water instead of egg whites...

I wanted to comment on WANKO's comments that baking w protein powder "destroys" the protein... this is UNTRUE - it denatures it (changes the structure of the protein) but the amino acids remain ...

I left out the oil and put in 1/4c of honey instead of splenda. Also added 1.5 tsp of cinammon and about .5 more of nutmeg. and 1/4c more oatmeal... It's more like a sweet thick oatmeal bread......