Pumpkin Breakfast Cookies

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Pumpkin Breakfast Cookies

Yield: 20 cookies

Cook time: 45 MinTotal time: 45 Min

These breakfast cookies are always a hit and make a great quick breakfast or snack on the go. They may look daunting, but they are so yummy and worth the effort.

Ingredients

• 1 ½ C almond meal or almond flour
• ⅓ C unsweetened coconut flakes
• 2-3 tsp pumpkin pie spice
• 1 tsp cinnamon
• Dash of nutmeg
• 1 tsp baking soda
• 1 TB chia seeds, soaked in ¼ C of water for 10 minutes (this will create a chia gel)
• ½ C pureed pumpkin (from a can is fine)
• ½ C almond butter
• 1 TB vanilla
• ¼ C honey or maple syrup
• 1 TB freshly grated ginger
• 1 carrot, grated
• ½ C walnuts, broken into small pieces
• ½ C dried currants, goji berries, cranberries (no sugar added) or raisins

Instructions

1. Preheat oven to 375 degrees.
2. Combine dry ingredients (minus the walnuts and the dried fruit) in a large bowl. Make a small well in the middle and add the wet ingredients.
3. Using an electric mixer, mix until well combined, then add walnuts and dried fruit and mix gently until just combined.
4. Line a baking sheet with parchment paper and spoon out 2-3 TB per cookie. Smoosh the cookies so they are flat – these won’t rise like other cookies do.
5. Bake for 12-15 minutes, let cool, then enjoy. Store in the fridge in an airtight container for about a week.

Notes

Leftovers: Freeze in the freezer-safe bag or container for up to one month.

Make it Sweeter: Add in 1/2 cup of shredded coconut or mini dark chocolate chips.

Nutrition Facts

Calories

236.38

Fat

9.67 g

Carbs

35.54 g

Protein

6.08 g

Fiber

4.42 g

Cholesterol

20.46 mg

Net carbs

31.12 g

Sat. Fat

2.53 g

Sodium

168.13 mg

Sugar

21.54 g

Please note: The nutritional information provided is an estimate and may vary based on product types or brands. For the most accurate results, calculate the nutrition with the actual ingredients used in your recipe.

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https://www.nicoletorgeson.com/recipes/pumpkin-breakfast-cookies

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