Tuesday, October 10, 2017

Pumpkin Breakfast Cookies

Pumpkin Breakfast Cookies Recipe

Ingredients

  • 1 1/2 cups Quick Oats
  • 1/2 cup Old Fashioned Oats
  • 2/3 cup Dried Cranberries
  • 1/3 cup Pumpkin Seeds
  • 1/3 cup Chopped Pecans
  • 2 tablespoons Chia Seeds
  • 2 teaspoons Pumpkin Pie Spice
  • 1/4 teaspoon Salt
  • 3 tablespoons Coconut Oil, melted
  • 1/3 cup Pure Maple Syrup
  • 1/2 cup Canned Pumpkin
  • 2 Eggs, beaten
  • 1 teaspoon Pure Vanilla Extract

Directions

  1. Heat your oven to 325°F (160°C). Line a cookie sheet with a silicone baking mat OR parchment paper.
  2. Stir together both kinds of oats, cranberries, pumpkin seeds, pecans, ground chia, pumpkin pie spice and salt in a large bowl.
  3. Whisk together the remaining ingredients in a separate bowl. Stir into the dry ingredients until well combined.
  4. Scoop the dough with a 3-tablespoon cookie scoop onto the prepare cookie sheet. Flatten with wet fingers (the cookies won't change shape during baking).
  5. Bake for 15-20 minutes, or until golden. Cool on the cookie sheet before storing in an airtight container.

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