Pumpkin Spice Protein Breakfast Cookie recipe

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Ingredients

⅓ cup rolled oats
¼ 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®)
½ teaspoon ground cinnamon
¼ teaspoon baking powder

Nutrition Info

283.9 calories
carbohydrate: 43.3 g
cholesterol: 4.4 mg
fat: 2.8 g
fiber: 7 g
protein: 24.8 g
saturatedFat: 0.5 g
servingSize: -
sodium: 385.9 mg
sugar: 14 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

  2. 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.

  3. Bake in the preheated oven until edges are golden, about 20 minutes.

Recipe Yield

1 large cookie

Recipe Note

This pumpkin spice breakfast cookie can either be made into 1 large cookie or 2 smaller bite-sized cookies. It is easily adaptable by swapping pumpkin out for applesauce and adding in some dried cranberries or chopped nuts.

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