These cookies are very tasty, high in fiber, protein, and protein, low in fat, and they make a great snack. They are so excellent, you won’t believe it! Any kind of dried fruit or nuts are suggested for this recipe.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 14 |
| Yield: | 14 cookies |
Ingredients
- ¾ cup SPLENDA® Granular
- 1 cup rolled oats
- 1 cup whole wheat flour
- ½ cup soy flour
- 1 ¾ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ cup pumpkin puree
- 1 tablespoon canola oil
- 2 teaspoons water
- 2 egg whites
- 1 teaspoon molasses
- 1 tablespoon flax seeds (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
Reviews
Great base recipe! I used a mix of honey, agave, and maple syrup for the Splenda and molasses and swapped out chia seeds for flax seeds and egg whites. I also used oat flour instead of wheat and soy flour. Turned out really well! Very appropriate for fall. 🙂
I’m a little conflicted on rating this recipe since I made changes which may have affected the outcome. I used 1/4 cup honey (in place of splenda) and substituted almond flour for the soy because of necessity. Since I was worried about the cookies sticking to the pan with the honey, I used a silpat on the first batch which was a mistake. You need contact with the pan to create a crusty bottom or these cookies are so soft they will fall apart. I’m also confused on how to determine when these cookies are fully cooked, especially with the overbaking warning. The bottoms were brown and a toothpick came out clean yet they still had a slight flour taste, indicating I did not fully cook them. Despite these problems, I am enjoying them for breakfast and am willing to experiment a little more to come up with just the right recipe for me. If anyone has a tip on how to determine when these cookies are fully baked please let me know.
I made half a batch of these and followed the recipe exactly. They looked so good, baked well and had a nice texture. However, they were not good. There is way too much baking soda; that is all I could taste. Almost all the 4 and 5 star ratings said that they added more pumpkin, added applesauce, used honey instead of Splenda, and other changes. I am sure that if I doubled the pumpkin, added some applesauce, used honey and cut the baking soda in half, then these would be good.
Great for my diabetic boyfriend! I made a few changes: Sub unsweetened applesauce for canola oil. Sub monk fruit for sugar/molasses. Sub 1 c rolled oats for 1 c flour. Use 1/2 c brown rice flour for soy flour. Add 1 tsp vanilla, 1/4 c. raisins, 1/4 c. diced almonds. Delish!
I love be this recipe……I followed Karyn’s changes and freeze so I can pull them out as I need. I up the cinnamon and leave out other spice just because I don’t want it to be like pumpkin pie everyday. Great with cranraisins and pepitas.
These are delicious, very filling and satisfying. Was surprised to find I didn’t have pumpkin and was a bit tired of it after the fall anyway so substituted a 15-oz of can of sliced peaches, drained well and puréed in smoothie blender, otherwise followed recipe exactly. Shared with my daughter who agreed they are Yum!
I made these according to the recipe except they were way too dry too roll into balls so I increased the molasses and added a little water. Way too crumbly and bland with an overpowering Splenda aftertaste. This is the first ALLRecipes recipe that I’ve tried that has been so very disappointing.
I made these according to the recipe except they were way too dry too roll into balls so I increased the molasses and added a little water. Way too crumbly and bland with an overpowering Splenda aftertaste. This is the first ALLRecipes recipe that I’ve tried that has been so very disappointing.
Couldn’t easily find soy flour. Substituted organic protein powder for a little more protein. Third diabetic recipe is a real crowd pleaser. Baked exactly 5 min & probably made them bigger than the recipe specified, made a double batch. Really a great breakfast that stays with you.
Super moist. I however had to cook them for 12 minutes instead of just 5. Reminds me a lot of Ginger Snaps
After reading a bunch of reviews I made the following changes: Subbed 1/4 C honey for spenda, 1/2 C garbanzo bean flour for soy flour, 1 TB ground flax & 3 TB water for egg whites & 1 TB applesauce for the oil. I added another 1/2 C pumpkin, 1/3 C chopped walnuts, 1/3 C crazins, 1 more tsp cinnamon, 1 1/2 tsp vanilla, 1/2 tsp allspice & 1/8 tsp cloves. I think that next time I will either use all whole wheat flour or sub a different flour for the soy than the garbanzo bean. I think it gave the cookies a slightly strange beany flavor. It was my first time using it. So I didn’t know what to expect. I also baked them in mini muffin tins. Makes for a nice little snack to grab & go.
I made this three times, because I really wanted it to work. But the texture is too mushy. The first time I didn’t adjust the recipe. Awful, texture-wise. The second time I flattened them into smaller disks; still too mushy. The third time I upped the spices and cut back on the dry ingredients a tad. Still didn’t like it. The flavour is good – this has potential, but for the amount of $ spent to buy speciality ingredients it wasn’t worth it.
Still tasted a little raw after the 5 minuet
very easy to make! tastes great! i take them everywhere i go now.
I added a full cup of flax instead of soy flour and used the whole 15oz can of pumpkin. I also added dark chocolate chunks and vanilla. I love them! I doubled the recipe and even froze some:)
Perhaps adding raisins and/or mashed bananas would be a good addition to this recipe. I personally did not find it very flavorful. Just because it is healthy doesn’t mean it must also taste bad! Also, I replaced the oil with half an avocado. Avocado makes cookies chewy and have such a great consistency. (No mashing is needed if you use an electric mixer). Plus it is much healthier and a sneaky way to add nutrition to a dessert 🙂
We loved these cookies. Definitely will be making these more often. I used yogurt instead of oil, 1 whole egg instead of whites, and soaked the flax seeds for a few mins. before putting them in. And used brown sugar, white flour, and a can of sweet potatoes b/c that’s all I had. It still turned out really yummy.
These cookies are fabulous. Moist, chewy, sweet and delicious. I make them with 1/4c brown sugar instead of Splenda. I’ve made them with either pumpkin or 2 mashed bananas, both turned out delicious.
Love this recipe, one of my favorites for a husband on a high fiber, low sugar/carb diet
I love these cookies! I make large batches, freeze them, and pull them out of the freezer as I want them. They are great to use as snacks throughout the day. I did modify the recipe based on others reviews. I didn’t use splenda but instead 1/4 cup honey. I used 1 cup of pumpkin instead of 1/2 cup. I also used more cinnamon and opted out of the nutmeg (just don’t care for it). I then spray a mini muffin pan and spoon the batter into the pan and bake them. 3 cookies equals roughly 1 normal cookie. This way I can snack on them easily throughout the day. My kids even enjoy them!
Haven’t yet made these but I have pumpkin seed protein on hand (a not bad tasting vegetarian protein) and would like to try to substitute raw/organic sugar for the splenda. Will let y’all know how it turns out!