Pumpkin Breakfast Cookies
From the kitchen of Cathy Illman, Director of Health Coaching
Makes about 20 cookies
- 1 ½ C almond meal or almond flour
- ⅓ C unsweetened coconut flakes
- 2-3 tsp pumpkin pie spice
- 1 tsp cinnamon
- Dash of nutmeg
- 1 tsp baking soda
- 1 TB chia seeds, soaked in ¼ C of water for 10 minutes (this will create a chia gel)
- ½ C pureed pumpkin (from a can is fine)
- ½ C almond butter
- 1 TB vanilla
- ¼ C honey or maple syrup
- 1 TB freshly grated ginger
- ½ C walnuts, broken into small pieces
- ½ C dried currants, cranberries or raisins (no sugar added)
- Preheat oven to 375 degrees.
- Combine dry ingredients (minus the walnuts and the dried fruit) in a large bowl. Make a small well in the middle and add the wet ingredients.
- Using an electric mixer, mix until well combined, then add walnuts and dried fruit and mix gently until just combined.
- Line a baking sheet with parchment paper and spoon out 2-3 TB per cookie. Smoosh the cookies so they are flat – these won’t rise like other cookies do.
- Bake for 12-15 minutes, let cool, then enjoy. Store in the fridge for about a week or freeze for a great snack or for breakfast on the run.
Note: These cookies might look daunting, but they are so yummy and always a hit. If you make a batch of these, you’ll have breakfast for days as well as plenty of snacks.