Pumpkin Breakfast Cookies
Ingredients:
– 1/4 cup melted coconut oil
– 2 large eggs beaten
– 1/4 cup ground flaxseed
– 1 cup quick cooking oats
– 1 cup rolled oats
– 1/2 teaspoon sea salt
– 2/3 cup dried cranberries preferably unsweetened
– 1/2 cup pumpkin puree
– 1/4 cup honey warm gently if needed or maple syrup
– 1-2 teaspoons pumpkin pie spice or cinnamon
– 2/3 cup pumpkin seeds
Instructions:
1. Preheat your oven to 350F 180C. Get a baking sheet and line it with parchment paper to keep things tidy.
2. In a large bowl, combine the rolled oats, quick cooking oats, dried cranberries, pumpkin seeds, ground flaxseed, pumpkin pie spice or cinnamon, and sea salt. Give it a good mix!
3. Add in the pumpkin puree, beaten eggs, melted coconut oil, and honey or maple syrup. Stir everything together until its well blended. Youre making a delightful dough!
4. Using a 1/4 cup measure, scoop portions of the dough onto your prepared baking sheet. To shape them, tap the measuring cup gently on the sheet to form cookies.
5. Slightly flatten each dough ball, as they wont spread as they bake. Pop them in the oven and bake for about 15-20 minutes until the edges are lightly browned.
6. Let the cookies cool on the baking sheet for a few minutes before transferring them to an airtight container. Enjoy your pumpkin goodness!
Nutritional Information:
These cookies are packed with healthy fats, fiber, and protein. Each cookie contains approximately 150 calories, 4 grams of protein, and 8 grams of fat, making them a nutritious breakfast option.
Time: Preparation time: 10 minutes Cooking time: 20 minutes
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