Sunday, September 7, 2008

Pumpkin Protein Cookies

It's starting to feel like fall, and that always reminds me of Halloween! Here's a great recipe for a cookie made with Splenda. Not only are they delicious, they are sugar free and have extra protein in them to help keep you full longer!


* 3/4 cup SPLENDA® Granular
* 1 cup 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
* 1/2 cup pumpkin puree
* 1 tablespoon canola oil
* 2 teaspoons water
* 2 egg whites
* 1 teaspoon molasses
* 1 tablespoon flax seeds (optional)


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.

1 comment:

Aunt Tonnye said...

These sound yummy -- I printed the recipe to try this fall. I struggle with PCOS, too, and have just begun my own blog. You can check it out at

I've enjoyed reading your blog!