Pumpkin Protein Cookies - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 3/4 cup SPLENDA® Granular
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1/2 cup soy flour
- 1 3/4 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 cup pumpkin puree
- 1 tablespoon canola oil
- 2 teaspoons water
- 2 egg whites
- 1 teaspoon molasses
- 1 tablespoon flax seeds (optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, whisk together Splenda(R), oats, wheat flour, soy flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir in pumpkin, canola oil, water, egg whites, and molasses. Stir in flax seeds, if desired. Roll into 14 large balls, and flatten on a baking sheet.
- Bake for 5 minutes in preheated oven. DO NOT OVERBAKE: the cookies will come out really dry if overbaked.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Cinnamon.
Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).
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