Pumpkin Breakfast Cookies
Servings: 15 cookies
Ingredients
- 1 1/2 cups rolled oats
- 1/2 cup almond flour
- 2 Tbsp ground flax seed
- 1 tsp ground cinnamon
- 1 tsp nutmeg
- 1/2 tsp pumpkin pie spice
- 1/4 tsp ginger
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup melted coconut oil
- 1/2 cup nut butter of choice
- 2 Tbsp maple syrup
- 1/3 cup pumpkin puree
- 1/2 cup cranberries
- 1/4 cup pumpkin seeds
Instructions
- Preheat oven to 350° and line a baking sheet with parchment paper.
- In a large bowl combine oats, almond flour, flax, cinnamon, nutmeg, pumpkin pie spice, ginger, baking powder, baking soda, and salt.
- In a medium bowl, mix coconut oil, almond butter, maple syrup, and pumpkin puree.
- Mix liquid mixture into dry mixture until ingredients are well mixed. Fold in cranberries and pumpkin seeds.
- Scoop about 2 Tbsp of dough, round into a ball and place on baking sheet. Gently press down until slightly flattened (cookies won’t spread while cooking).
- Bake for 10-12 minutes until slightly browned. Remove from oven and let cool for 5-10 minutes before transferring to baking sheet.