Pumpkin Breakfast Cookies
Ingredients
Dry Ingredients
-
1½
cups
rolled oats
-
½
cup
almond flour
-
2
Tbsp
ground flax seed
-
1
tsp
ground cinnamon
-
1
tsp
nutmeg
-
½
tsp
pumpkin pie spice
-
¼
tsp
ginger
-
½
tsp
baking powder
-
½
tsp
baking soda
-
¼
tsp
salt
Wet Ingredients
-
¼
cup
melted coconut oil
-
½
cup
nut butter of choice
-
2
Tbsp
maple syrup
-
⅓
cup
pumpkin puree
Add-ins
-
½
cup
cranberries
-
¼
cup
pumpkin seeds
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, combine the dry ingredients: oats, almond flour, flax, cinnamon, nutmeg, pumpkin pie spice, ginger, baking powder, baking soda, and salt.
- In a medium bowl, mix the wet ingredients: coconut oil, almond butter, maple syrup, and pumpkin puree.
- Combine the wet mixture with the dry mixture until well mixed, then fold in the cranberries and pumpkin seeds.
- Scoop about 2 tablespoons of dough, round it into a ball, and place it on the baking sheet. Gently press down until slightly flattened.
- Bake for 10-12 minutes until slightly browned, then let cool for 5-10 minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
15 cookies
Calories
120
Total fat
5g
Total carbohydrates
18g
Total protein
3g
Sodium
50mg
Cholesterol
0mg
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