Pumpkin Breakfast Cookies
Ingredients
2 cups old fashioned rolled oats—gluten free
1 cup almond flour
1.5 tsp cinnamon
1 tsp baking powder
½ tsp salt
¼ tsp ground ginger
1 cup canned organic pumpkin
1/3 cup melted coconut oil
2 eggs
1 tsp vanilla
1/3 cup maple syrup
½ – 1 cup chocolate chips
1 cup chopped pecans
Directions:
- Heat oven to 350 degrees F
- Take 1 cup of the oats and process them in a food processor or blender until they are a flour like texture.
- In a large mixing bowl, whisk the dry ingredients together well.
- In a separate bowl combine the wet ingredients: eggs, pumpkin, vanilla melted coconut oil & maple syrup.
- Combine the wet ingredients with the dry. Then mix in the chocolate chips & chopped pecans.
- You can experiment with adding in 1-2 T ground flax and other nut combinations like walnuts and pepitas.
- Drop 1/4 cup size balls on a parchment paper-lined cookie sheet.
- Bake for 20-25 minutes unitl golden brown.
- Let cool on the pan for 10 minutes