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.
Provided by Yellowsunflower9
Categories Fruits and Vegetables Vegetables Squash
Time 20m
Yield 14
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake for 5 minutes in preheated oven. DO NOT OVERBAKE: the cookies will come out really dry if overbaked.
Nutrition Facts : Calories 84.8 calories, Carbohydrate 13.1 g, Fat 2.2 g, Fiber 2.7 g, Protein 4.2 g, SaturatedFat 0.3 g, Sodium 284.1 mg, Sugar 1.4 g
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