Our final offering this week is from Melissa R., who is from Pittsburgh. I've actually met Melissa in real life. And one of her twin sons has actually been published on this blog before for making uber-nummy and WLS-friendly mozzarella sticks.
Melissa loves to get her boys involved in the kitchen and believes (as I do too) that having them help is a great way to get them to open their minds to healthy eating!
With that said, Melissa set out to make some cookies. She reports the results are absolutely delicious!
Melissa's Protein Cookies
- 3/4 c. no-calorie sweetener (Melissa used Splenda, which measures 2:1 with sugar [for every two cups sugar, 1 cup Splenda], check your sweetener's website to get the conversion for 1.5 cups sugar)
- 1 c. rolled oats
- 1 c. vanilla why protein powder
- 1/2 c. 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 tsp ground ginger
- 1 tsp vanilla extract
- 1 can (10 oz) pumpkin puree
- 3 tbsp 0% plain greek yogurt
- 2 eggs
- 3 tbsp flax seeds (ground)
- 1 c. chopped fresh cranberries
- 1/2 c. chopped walnuts (optional)
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, whisk together Splenda®, oats, protein powder, soy flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg. Stir in pumpkin, yogurt, and eggs. Stir in flax seeds, cranberries, walnuts, if desired. Roll into 48 large balls, and flatten on a baking sheet, or use mini muffin tin and make mini muffin. I have done both and they turned out well both ways!.
- Bake for 9-12 minutes in preheated oven. DO NOT OVERBAKE: the cookies will come out really dry if overbaked.
I applaud Melissa, as I have never attempted protein cookies before. Hers look fabulous! If you have any questions for Melissa about her cookies, leave them in the comments and I'll get them answered for you!
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