Pumpkin Breakfast Cookies!
Fall is coming and things are cooling off. This means new foods are coming in season. I love the foods in fall. Nourishing, warm, greens, lentils, squashes, pumpkins! I wanted to share one of my favorite recipes for breakfast or a snack! This is also one of the recipes in my upcoming fall gut health reset! Five days of nourishing our gut bugs will really make us feel so much better. We can say bye to sugar cravings, lose the digestive issues and bloating, improve our mental clarity and reduce stress and anxiety. You also may lose a few bonus pounds in the process!
Pumpkin Breakfast Cookies
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 in an airtight container for about a week.
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.