Pumpkin Protein Cookies

Pumpkin Protein Cookies

58
Yellowsunflower9 0

"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."
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Ingredients

20 m servings 89 cals
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Original recipe yields 14 servings

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Nutrition

  • Calories:
  • 89 kcal
  • 4%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 284 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, whisk together 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 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.

Reviews

58
  1. 75 Ratings

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Most helpful positive review

This is a great recipe. My changes: 1/4 cup honey instead of splenda, a full cup of pumpkin, applesauce instead of oil, no water and 1 tbsp ground flax seed + 3 tbsp water instead of egg whites...

Most helpful critical review

I got this recipe and tried it b/c I'm on a diet and I thought it would be a healthy, tasty snack. My wife also likes everything pumpkin, so I saw it as a win-win. I'm sure there's a bunch of ...

This is a great recipe. My changes: 1/4 cup honey instead of splenda, a full cup of pumpkin, applesauce instead of oil, no water and 1 tbsp ground flax seed + 3 tbsp water instead of egg whites...

I wanted to comment on WANKO's comments that baking w protein powder "destroys" the protein... this is UNTRUE - it denatures it (changes the structure of the protein) but the amino acids remain ...

I left out the oil and put in 1/4c of honey instead of splenda. Also added 1.5 tsp of cinammon and about .5 more of nutmeg. and 1/4c more oatmeal... It's more like a sweet thick oatmeal bread......

These cookies turned out great -- even after I realized that I didn't make them right! I used soy protein powder instead of soy flour, which I'm sure altered the result (although that made them...

This is the best protein cookie recipe I've tried! The texture is moist and the flavor is great. Only change I made was to remove the soy flour and add two scoops of protein powder instead. F...

I made a few changes, too - omitted the molasses, used apple butter instead of oil, used half regular splenda, half brown sugar splenda, upped the pumpkin to 3/4 c., used low cholesterol egg sub...

Tasty breakfast cookies! I used 1 cup fresh pumpkin and added cinnamon & some allspice to that as well, no water or oil. I added about 1/2 tsp of allspice (piment is the name here) and about 1...

My husband is crazy about these cookies! He has them for breakfast nearly every morning. They freeze well.

It is hard to rate healthy recipes on the same scale as chocolate brownies, but I really love these healthy breakfast cookies!! I think they are much better than the brand I have bought in the ...