Rating: 4 stars 3.8
91 Ratings
  • 5 star values: 37
  • 4 star values: 28
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 11

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.

Recipe Summary

prep:
15 mins
cook:
5 mins
total:
20 mins
Servings:
14
Yield:
14 cookies
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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

85 calories; protein 4.2g; carbohydrates 13.1g; fat 2.2g; sodium 284.1mg. Full Nutrition
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