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Pumpkin Protein Cookies

Pumpkin Protein Cookies

  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    20 m
Yellowsunflower9

Yellowsunflower9

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 14 servings

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Nutrition

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  • 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

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Karyn
121

Karyn

1/21/2008

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 flax 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

Caroline
94

Caroline

10/6/2006

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 same... and baking is a better form of cooking w protein powder... as opposed to frying or other high heat methods...

palewater
31

palewater

6/1/2006

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... It does really cook in the 5 minutes too.

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