Pumpkin Protein Cookies Best Family Recipes

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Pumpkin Protein Cookies

"Great for breakfast, those cookies are like the ones within the stores. Not handiest are they scrumptious, but they are sugar loose have extra protein in them to help maintain you full longer."

Ingredients :

3/4 cup SPLENDA® Granular
1 cup rolled oats
1 cup whole wheat flour
half cup soy flour
1 three/four teaspoons baking soda
half of teaspoon baking powder
1/2 teaspoon salt
2 teaspoons floor cinnamon
1 teaspoon floor nutmeg
half cup pumpkin puree
1 tablespoon canola oil
2 teaspoons water
2 egg whites
1 teaspoon molasses
1 tablespoon flax seeds (non-obligatory)

Instructions :

Prep : 15M	Cook : 14M	Ready in : 20M

Preheat oven to 350 ranges F (one hundred seventy five tiers C).
In a massive bowl, whisk collectively 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 massive balls, and flatten on a baking sheet.
Bake for five mins in preheated oven. DO NOT OVERBAKE: the cookies will pop out absolutely dry if overbaked.

Notes :

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