Ingredients

• 0.33 cups rolled oats
• 0.25 cups 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®
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons baking powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 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. 3 Bake in the preheated oven until edges are golden, about 20 minutes.

Nutrition per serving