I've combined various recipes I have found and really like these. I make them all the time in big batches and store them to eat throughout the week. Keep in mind that I have not much of a baker, and there may be ways to improve on this, but this is what I've got:
First mix together: 90g oats (blend half in a food processor) 2 scoops protein powder (I use vanilla if I have it around, but the cookies taste the same if I use chocolate) 270g pumpkin (plain old canned pumpkin, not pumpkin pie filling) 12g SF JELLO cheesecake flavored pudding mix 2-3 tsp cinnamon (i like cinnamon) 1 1/2 tsp baking powder 1 1/2 tsp pumpkin pie spice 1/4 tsp salt
1 tbsp brown sugar
1/4 cup splenda (i usually add a little more) 1 tsp vanilla
I mix the dry ingredients first, then add the pumpkin and vanilla last.
In a blender: Mix 1 whole egg, 4 egg whites, and 1/2 cup lowfat cottage cheese. Sounds a little weird, but I was just trying to think of a way to add more protein to these and the results still tasted good.
Pour this mixture into the previously mixed stuff and mix.
Optional: I usually add 1 1/2 servings (21g) of chocolate chips. It only add about 4 calories per cookie and it makes them tastier.
Place on a cookie sheet and bake at 375 for about 15 minutes. I've found its really hard to overbake these, so I wouldnt worry too much about that. What I do is bake them for 14 or 15 minutes, take them off the cookie sheet and put them back in the oven on the rack, it helps the bottom get a little more well done.
Total Calories: about 1100 (give or take)
Protein: 93g
Carbs: 136g (22g fiber)
Fat: 20g
Per Cookies (24 cookies): 46 calories (3.9 protein, 5.7 carbs, .9 fat)
I think they are best when they have cooled, the flavor doesn't seem to come out as much when they first come out of the oven. I think these are pretty good, most of the carbs come from oats and pumpkin, so they aren't bad carbs.
mmm these sound great! I will definitely give them a try. I may have to tweak a bit with measurements since I do no and will never own a food scale, but I'll figure it out, lol.
Ahh, yeah that recipe came from adding a little more of one thing here, a little more there, until I finally decided enough was enough. I use a scale for pretty much everything I put in my mouth. The oats are basically 2.25 servings (1 1/8 cups), and the pumpkin is also 2.25 servings (can't remember the cups). Im sure it won't matter all that much anyway since those are just measurements that I came up with.
quick question.... why only the egg whites? Why leave out the yolk?
Well I use one yolk. I suppose instead of the 4 whites you could use 2 full eggs (3 total). Why the whites? I'm not sure really lol, you can probably do it however you like. I'm not sure what difference it would make.
I tried these last week and they were pretty good. Thanks for posting the recipe.
The main modification that I'm going to try and make next time is the addition of more sweetness. They seemed to be more like a muffin than a cookie. Perhaps a some more light brown sugar would help.
For anyone that's planning on making these, just make one batch initially. I made a double batch cause I brought some in to work. They didn't all get eaten, and then we were gone for a couple of days. The remaining cookies have started to melt/decompose. It's quite peculiar.
Well I use one yolk. I suppose instead of the 4 whites you could use 2 full eggs (3 total). Why the whites? I'm not sure really lol, you can probably do it however you like. I'm not sure what difference it would make.
The yolk is where the fat is, so if you're looking to cut out fat, ditch the yolks. If you don't care, keep the yolk.
The yolk is where the fat is, so if you're looking to cut out fat, ditch the yolks. If you don't care, keep the yolk.
yeah i know that, i just didn't know if the cookies would turn out different in terms of texture or anything if more yolks were added in place of whites.
The yolk is where the fat is, so if you're looking to cut out fat, ditch the yolks. If you don't care, keep the yolk.
True, but most of the protein is also in the yolks. Aside for the P, the whites are just empty calories. The yolks have all the good stuff. I'd use the yolks, as it would keep them moist, longer. Plus, it only adds about .5g of fat per cookie. Not much.
I'm passionately against egg whites, unless you're saving up to make me a custard. Yolk wasters!
I really liked these cookies. I didn't have the cheesecake pudding mix so I used the butterscotch i had on hand. They were great. Too bad I ate the whole batch the same day I made them. I better stick to a 1/2 batch next time, probably sunday.
__________________
"What goes around, comes around."
Pumpkin Protein Cookies
The yolks have all the good stuff. I'd use the yolks, as it would keep them moist, longer. Plus, it only adds about .5g of fat per cookie. Not much.
Yolk wasters! 
Linear Mode
