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. 1/2 cup (55g) coconut batter
  2. 1/4 cup (75g) nut/seed butter choice
  3. 1 tablespoon pumpkin pie spice
  4. 1 teaspoon baking powder
  5. 1/4 tsp salt
  6. 1 teaspoon vanilla extract
  7. 1/4 cup (45g) chocolate chips (or chopped pecans are great too!)

INSTRUCTIONS

  1. Procedure until broken down into bits that are nice but not very flour.
  2. Add vanilla, nut butter, maple syrup, spice, baking powder, salt, and the pumpkin. Process until blended to a dough.
  3. Add the chocolate chips, and process until blended.
  4. 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.
  5. Bake for 15 minutes at 350F, or until the edges are golden brown.
  6. Cool for 15 minutes.

Enjoy!

Keep leftovers from the refrigerator in an airtight container for up to a week, or freeze for longer storage.


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