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Great for breakfast, these cookies are like those in the stores. Not only are they delicious, but they are sugar free have extra protein in them to help keep you full longer.
Ingredients
- ¾ cup SPLENDA® Granular
- 1 cup rolled oats
- 1 cup whole wheat flour
- ½ cup soy flour
- 1 ¾ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ cup pumpkin puree
- 1 tablespoon canola oil
- 2 teaspoons water
- 2 egg whites
- 1 teaspoon molasses
- 1 tablespoon flax seeds (Optional)
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 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.
Step 3
Bake for 5 minutes in preheated oven. DO NOT OVERBAKE: the cookies will come out really dry if overbaked.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 14 | |
| Calories 85 | |
| % Daily Value * | |
| Total Fat2g | 3% |
| Saturated Fat0g | 2% |
| Sodium284mg | 12% |
| Total Carbohydrate13g | 5% |
| Dietary Fiber3g | 10% |
| Total Sugars1g | |
| Protein4g | |
| Vitamin C0mg | 2% |
| Calcium29mg | 2% |
| Iron1mg | 6% |
| Potassium179mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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