Pumpkin Protein Cookies
Pumpkin Protein Cookies is a dairy free and vegetarian recipe with 14 servings. One portion of this dish contains roughly 4g of protein, 3g of fat, and a total of 125 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up rolled oats, ground cinnamon, canolan oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 20 minutes.
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.