Pumpkin Protein Cookies

Name: Pumpkin Protein Cookies
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 14
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 2 teaspoons baking soda; 1 Tbsp canola oil; 2 egg whites; 1 Tbsp flax seeds (optional); 2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon molasses; 118 milliliters pumpkin puree; 237 milliliters rolled oats; 1 teaspoons salt; 118 milliliters soy flour; 177 milliliters SPLENDA® Granular; 2 teaspoons water; 237 milliliters whole wheat flour

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.

Instructions

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

Equipment you will use

Oven

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.

Ingredients you will need

Baking Soda