Modified Pumpkin Protein Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Modified for extra protein and a bit of kick from the ginger. Ingredients:
1/2 cup splenda granular |
1 cup quick oats |
1 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 cloves |
3/4 cup pumpkin |
1 tablespoon canola oil |
2 teaspoons water |
2 egg whites |
2 teaspoons molasses |
1/8 cup crystallized ginger |
Directions:
1. Preheat oven to 350 F.
2. In a large bowl, whisk together Splenda, oats, flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir in pumpkin, oil, water, egg and molasses. Stir in ginger, chopped into small pieces. 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 be very dry if overbaked.
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