Pumpkin Protein Cookies Tasty Recipes

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Pumpkin Protein Cookies

"Great for breakfast, these cookies are like the ones in the shops. Not most effective are they delicious, but they're sugar unfastened have extra protein in them to help hold you full longer."

Ingredients :

3/four cup SPLENDA® Granular
1 cup rolled oats
1 cup entire wheat flour
half cup soy flour
1 three/4 teaspoons baking soda
1/2 teaspoon baking powder
half of teaspoon salt
2 teaspoons floor cinnamon
1 teaspoon floor nutmeg
1/2 cup pumpkin puree
1 tablespoon canola oil
2 teaspoons water
2 egg whites
1 teaspoon molasses
1 tablespoon flax seeds (optionally available)

Instructions :

Prep : 15M	Cook : 14M	Ready in : 20M

Preheat oven to 350 levels F (175 degrees C).
In a huge bowl, whisk collectively 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 favored. Roll into 14 massive balls, and flatten on a baking sheet.
Bake for five mins in preheated oven. DO NOT OVERBAKE: the cookies will pop out virtually dry if overbaked.

Notes :

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