Name: Pumpkin Protein Cookies
Prep time: 15 min
Cook time: 15 min
Yield: 14
Ingredients: SPLENDA® Granular - ¾ cup; Rolled oats - 1 cup; Whole wheat flour - 1 cup; Soy flour - ½ cup; Baking soda - 1 ¾ teaspoons; Baking powder - ½ teaspoon; Salt - ½ teaspoon; Ground cinnamon - 2 teaspoons; Ground nutmeg - 1 teaspoon; Pumpkin Puree - ½ cup; Canola oil - 1 tablespoon; Water - 2 teaspoons; Egg whites - 2; Molasses - 1 teaspoon; Flax seeds (Optional) - 1 tablespoon

Ingredients for - Pumpkin Protein Cookies

1. SPLENDA® Granular ¾ cup

2. Rolled oats 1 cup

3. Whole wheat flour 1 cup

4. Soy flour ½ cup

5. Baking soda 1 ¾ teaspoons

6. Baking powder ½ teaspoon

7. Salt ½ teaspoon

8. Ground cinnamon 2 teaspoons

9. Ground nutmeg 1 teaspoon

10. Pumpkin Puree ½ cup

11. Canola oil 1 tablespoon

12. Water 2 teaspoons

13. Egg whites 2

14. Molasses 1 teaspoon

15. Flax seeds (Optional) 1 tablespoon

How to cook deliciously - Pumpkin Protein Cookies

1 . Stage

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

2 . Stage

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.

3 . Stage

Bake for 5 minutes in preheated oven. DO NOT OVERBAKE: the cookies will come out really dry if overbaked.