Pumpkin Protein Cookies

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)