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

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

84.8 calories; 4.2 g protein; 13.1 g carbohydrates; 0 mg cholesterol; 284.1 mg sodium. Full Nutrition

Reviews (68)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/21/2008
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 (let flax soak in water for 3-5 minutes before incorporating). Baked for 8-10 min. because of the extra pumpkin. Also, flax seeds need to be ground to make the nutrients available Read More
(166)

Most helpful critical review

Rating: 2 stars
05/19/2011
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 people out there who would love this recipe but for my wife and I it wasn't what we had expected.:( Probably won't try this again. Sorry! Read More
(4)
87 Ratings
  • 5 star values: 37
  • 4 star values: 26
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 9
Rating: 5 stars
01/21/2008
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 (let flax soak in water for 3-5 minutes before incorporating). Baked for 8-10 min. because of the extra pumpkin. Also, flax seeds need to be ground to make the nutrients available Read More
(166)
Rating: 5 stars
10/06/2006
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 the same... and baking is a better form of cooking w protein powder... as opposed to frying or other high heat methods... Read More
(97)
Rating: 5 stars
06/01/2006
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... It does really cook in the 5 minutes too. Read More
(34)
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Rating: 5 stars
12/01/2004
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 even higher protein so I guess that's good). I also added a dollop of crushed pineapple (with juice) to increase moisture. I baked them for about 6 minutes and they stayed nice and soft -- in fact I think they tasted even better the next morning after sitting in the fridge overnight. I think a dash of vanilla extract might be a nice addition next time. In any case these were a compact and very satisfying on-the-go breakfast perfect with a cup of coffee. Thanks for sharing! Read More
(27)
Rating: 5 stars
06/01/2005
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. For 85 cals and 6 g of protein per cookie! Thanks Ronna!!! Even my kids love 'em. Read More
(26)
Rating: 4 stars
01/28/2008
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 substitute instead of the egg whites and added a dash of pumpkin pie spice. The guys at work (construction workers not big on health food) loved them! even after I told them they were good for them - LOL Read More
(23)
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Rating: 4 stars
11/11/2007
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 1/8 of ground clove in addition to the recommended spices. Did add the flaxseed and used 2 eggs instead of 4 whites. I also had to cook them longer than 5 mins (8-10)but I think it was b/c of the fresh pumpkin being so moist. Very good though! I've already had 3 tonight!! Oh! Also put in walnuts. True test of goodness: Husband approved! He is a big health nut and doesn't like/eat anything with too much sugar in it. He LOVED them! Merci! Read More
(20)
Rating: 5 stars
05/22/2006
My husband is crazy about these cookies! He has them for breakfast nearly every morning. They freeze well. Read More
(16)
Rating: 4 stars
02/24/2004
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 store. I doubled the recipe and used two whole eggs instead of 4 whites. I used one tbsp. of flaxmeal for the whole batch. I will probably make a version for my husband adding some brown sugar and raisins he is less of a health nut than I am:) Thanks for submitting!!! Read More
(14)
Rating: 2 stars
05/19/2011
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 people out there who would love this recipe but for my wife and I it wasn't what we had expected.:( Probably won't try this again. Sorry! Read More
(4)