- 1/3 cup rolled oats
- 1/4 cup canned pumpkin
- 3 tablespoons nonfat dry milk powder
- 2 tablespoons soy protein isolate
- 1 tablespoon all-purpose flour
- 1 tablespoon granular sucralose sweetener (such as Splenda®)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Mix oats, pumpkin, milk powder, soy protein isolate, flour, sucralose sweetener, cinnamon, and baking powder together in a medium bowl. Flatten dough out onto the baking sheet to form 1 large cookie, or scoop dough into smaller cookies.
- Bake in the preheated oven until edges are golden, about 20 minutes.
08/10/2019
recipepes.com
pumpkin spice protein breakfast cookie, recipe
PT15M
PT1H
5
455 calories