![](https://cdn.statically.io/img/www.allrecipes.com/thmb/tno8ZCZd8ukHe8oZPliTVTnzu4E=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8637253-8cb062dbb57c402085bacd3df7b4f81a.jpg)
Ingredients
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¾ cup SPLENDA® Granular
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1 cup rolled oats
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1 cup whole wheat flour
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½ cup soy flour
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1 ¾ teaspoons baking soda
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½ teaspoon baking powder
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½ teaspoon salt
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2 teaspoons ground cinnamon
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1 teaspoon ground nutmeg
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½ cup pumpkin puree
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1 tablespoon canola oil
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2 teaspoons water
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2 egg whites
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1 teaspoon molasses
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1 tablespoon flax seeds (Optional)
Directions
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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.
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Bake for 5 minutes in preheated oven. DO NOT OVERBAKE: the cookies will come out really dry if overbaked.
Nutrition Facts (per serving)
85 | Calories |
2g | Fat |
13g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 14 | |
Calories 85 | |
% Daily Value * | |
Total Fat 2g | 3% |
Saturated Fat 0g | 2% |
Sodium 284mg | 12% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 3g | 10% |
Total Sugars 1g | |
Protein 4g | 8% |
Vitamin C 0mg | 0% |
Calcium 29mg | 2% |
Iron 1mg | 6% |
Potassium 179mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.