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Pumpkin Breakfast Cookies
Servings:
6
Author:
Carrie
Ingredients
1½
cups
pumpkin puree
1-2
teaspoons
pure maple syrup
¼
cup
coconut oil
warmed so it's liquid
1
tsp
vanilla
2
cups
rolled oats
⅔
cups
almond meal
1
tsp
pumpkin pie spice
½
tsp
salt
1
tsp
baking powder
⅔
cup
shredded coconut
½
cup
pepitas
¼
cup
chocolate chips
Instructions
Preheat oven to 350.
Line a rimmed baking sheet with parchment paper.
Combine the pumpkin, syrup, coconut oil and vanilla in a large bowl and mix well.
Add rolled oats, almond meal, pumpkin pie spice, salt, baking powder, and coconut and stir well.
Fold in pepitas and chocolate chips.
Using roughly 2 Tbs, form the mixture into balls and place on the baking sheet.
Once they are all rolled, gently press to flatten just a bit. You should still have a thick cookie.
Bake for 15-20 minutes.