Wholesome Pumpkin Bites

    (83)
    20 min

    These cookies are not only delicious, but they are also packed full of protein, fibre and omega-3 fatty acids. Enjoy for breakfast, general snacking or elevenses. They're the perfect power-treat for on the go.


    76 people made this

    Ingredients
    Makes: 14 

    • 20g granulated sweetener, such as Splenda
    • 80g porridge oats
    • 125g wholemeal flour
    • 45g soya flour
    • 1 3/4 teaspoons bicarbonate of soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground nutmeg
    • 125g pumpkin puree
    • 1 tablespoon rapeseed oil
    • 2 teaspoons water
    • 2 egg whites
    • 1 teaspoon black treacle
    • 1 tablespoon linseed (optional)

    Method
    Prep:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a large bowl, whisk together sweetener, oats, wholemeal flour, soya flour, bicarbonate of soda, baking powder, salt, cinnamon and nutmeg. Stir in pumpkin puree, rapeseed oil, water, egg whites and black treacle. Stir in linseed, if desired. Roll into 14 large balls and flatten on a baking tray.
    3. Bake for 5 minutes in preheated oven. DO NOT OVERBAKE: the cookies will come out really dry if overbaked.

    Ingredients

    Soya flour and linseed (flax seeds) can be purchased in speciality shops or online.

    Cookie how-to

    Make perfect cookies every time with our How to make cookies guide!

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    Reviews & ratings
    Average global rating:
    (83)

    Reviews in English (63)

    by
    151

    This is a great recipe. My changes: 1/4 cup honey instead of splenda, a full cup of pumpkin, applesauce instead of oil, no water and 1 tbsp ground flax seed + 3 tbsp water instead of egg whites (let flax soak in water for 3-5 minutes before incorporating). Baked for 8-10 min. because of the extra pumpkin. Also, flax seeds need to be ground to make the nutrients available  -  21 Jan 2008  (Review from Allrecipes US | Canada)

    by
    95

    I wanted to comment on WANKO's comments that baking w protein powder "destroys" the protein... this is UNTRUE - it denatures it (changes the structure of the protein) but the amino acids remain the same... and baking is a better form of cooking w protein powder... as opposed to frying or other high heat methods...  -  06 Oct 2006  (Review from Allrecipes US | Canada)

    by
    32

    I left out the oil and put in 1/4c of honey instead of splenda. Also added 1.5 tsp of cinammon and about .5 more of nutmeg. and 1/4c more oatmeal... It's more like a sweet thick oatmeal bread... It does really cook in the 5 minutes too.  -  01 Jun 2006  (Review from Allrecipes US | Canada)

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