PUMPKIN BREAKFAST COOKIES
Pumpkin Breakfast Cookies created with great things like oats, chia seeds, coconut, maple syrup, and decadent small chocolate chips. A ideal bite that is prep-ahead!
I really don't know about you, but I want a small help faking it is fall. I would like to adopt trousers and lattes and breakfasts that are non-cold again. However, of the comfy is being canceled out by this 90 degree, bright beach weather. Oh, and also the reality that my AC is broken so I have been sweating for two weeks straight...maybe not helping.
Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Yield: 12 biscuits Category: breakfast Method: carbonated Cuisine: american
Pumpkin Breakfast Cookies created like chia seeds, oats, coconut syrup, and chocolate chips. A fall bite that is ideal!
INGREDIENTS
- 1/2 cup (55g) coconut batter
- 1/4 cup (75g) nut/seed butter choice
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/4 tsp salt
- 1 teaspoon vanilla extract
- 1/4 cup (45g) chocolate chips (or chopped pecans are great too!)
INSTRUCTIONS
- Procedure until broken down into bits that are nice but not very flour.
- Add vanilla, nut butter, maple syrup, spice, baking powder, salt, and the pumpkin. Process until blended to a dough.
- Add the chocolate chips, and process until blended.
- Roll into balls (approximately 1-1.5 tablespoon of dough per cookie). Put on a baking sheet lined with parchment paper and then press to flatten.
- Bake for 15 minutes at 350F, or until the edges are golden brown.
- Cool for 15 minutes.
Enjoy!
Keep leftovers from the refrigerator in an airtight container for up to a week, or freeze for longer storage.