Wednesday, November 23, 2016

Pumpkin Breakfast Cookies


These are paleo-friendly (no dairy, grains or gluten) and quick to make.  For an extra special breakfast treat you can sandwich two cookies together with a little almond butter and raspberry jam in the middle. Make it a meal by adding a smoothie or a glass of juice.

Pumpkin Breakfast Cookies
Adapted from The Balanced Berry
Makes 20 cookies

1/2 cup almond butter (or any nut butter)
1/2 cup canned pumpkin
1 egg
1/4 cup maple syrup
1/2 cup shredded coconut
1/2 tsp baking soda
2 tsp pumpkin pie spice
1 tsp cinnamon
1/2 tsp vanilla extract
1/4 tsp salt
2 Tblsp coconut flour
1/3 cup craisins
1/3 cup chopped walnuts

Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper.

Combine all ingredients in a large mixing bowl and mix well.  Drop 1 tablespoon of dough for each cookie on a cookie sheet.  Press the dough down into a cookie shape.  Bake 15 minutes. Let cool.

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