Pumpkin Cookies

Yields 14 cookies

Ingredients

  • 3/4 cup Splenda® Granular
  • 1 cup rolled oats
  • 1 cup whole-wheat flour
  • 1/2 cup soy flour
  • 1 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 cup pumpkin puree
  • 1 Tbsp canola oil
  • 2 tsp water
  • 2 egg whites
  • 1 tsp molasses
  • 1 Tbsp flax seeds (optional)

Preparation

  1. Preheat oven to 350 F.
  2. Whisk together Splenda, oats, wheat flour, soy flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir in pumpkin puree, canola oil, water, egg whites and molasses. Stir in flax seeds if desired.
  3. Roll into 14 balls. Flatten on a baking sheet.
  4. Bake for five minutes.

Nutritional Information per Cookie

  • 89 Calories
  • 2.2 g Fat
  • 0 mg Cholesterol
  • 284 mg Sodium
  • 14.2 g Carbohydrate
  • 2.7 g Fiber
  • 4.2 g Protein

Source: Allrecipes

Image credit: Wikimedia commons, Keith McDuffee

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.

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