Protein Pumpkin Coolies

Name: Protein Pumpkin Coolies
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 16 cookies, 16 serving(s)
Ingredients: 3/4 cup Splenda granular; 2 cups rolled oats; 1 cup whole wheat flour; 1/2 cup soy flour; 1 3/4 teaspoons baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1 cup pumpkin puree; 2 teaspoons water; 3 egg whites; 1 teaspoon molasses; 2 tablespoons flax seeds

Submitted by Ashley Suzanne

"High Protein and whole grain, great for breakfast"

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Ready In:: 15mins
Ingredients:: 14
Yields:: 16 cookies
Serves:: 16

ingredients

³⁄₄ cup Splenda granular
2 cups rolled oats
1 cup whole wheat flour
¹⁄₂ cup soy flour
1 ³⁄₄ teaspoons baking soda
¹⁄₂ teaspoon baking powder
¹⁄₂ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 cup pumpkin puree
2 teaspoons water
3 egg whites
1 teaspoon molasses
2 tablespoons flax seeds

directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. 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. Bake for 5 minutes in preheated oven. DO NOT OVERBAKE: the cookies will come out really dry if overbaked.

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RECIPE SUBMITTED BY

Ashley Suzanne

4 Recipes

I am an adventurous eater. I love to try new things in my dishes, I prefer vegetarian and as close to vegan as possible. I have just started trying to develop my own variations of new recipes. I love this site due to the ability of the site to compute the nutritional information based upon the ingredients.

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