Pumpkin Protein Cookies54 Reviews
- Prep: 15 min
- Cook: 5 min
- Ready In: 20 min
“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.” - by Yellowsunflower9
Original recipe yields 14 cookies
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake for 5 minutes in preheated oven. DO NOT OVERBAKE: the cookies will come out really dry if overbaked.
Amount Per Serving (14 total)
- 89 cal
- 2.2 g
- 14.2 g
Based on a 2,000 calorie diet
Reviews (54)Rate This Recipe
"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 (let ..." See moreflax soak in water for 3-5 minutes before incorporating). Baked for 8-10 min. because of the extra pumpkin. Also, flax seeds need to be ground to make the nutrients available "
"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 the sa..." See moreme... and baking is a better form of cooking w protein powder... as opposed to frying or other high heat methods..."
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