Keto Pumpkin Breakfast Cookies
These paleo pumpkin breakfast cookies are soft, chewy and perfect for breakfast! Naturally gluten-free, flourless, and vegan, this breakfast cookie recipe uses one bowl and is seriously satisfying! Keto and low carb option included!
Ingredients
For the vegan and gluten-free option
- 2 cups gluten free rolled oats
- 1/2 cup ground flaxseed
- 1/4 cup maple syrup
- 1/4 cup almond butter can substitute for any nut or seed butter of choice
- 1 cup pumpkin puree
- 1 tsp cinnamon
- 1/4 cup chocolate chips of choice Optional
For the paleo and keto option
- 1 cup blanched almond flour
- 1/2 tsp baking soda
- 3/4 cup shredded unsweetened coconut
- 1/4-1/2 cup pumpkin puree * See notes
- 1/4 cup coconut oil
- 1/4 cup keto maple syrup
- 1/4 cup keto chocolate chips Optional
Instructions
- Preheat the oven to 180C/350F. Line a cookie sheet or baking tray with parchment paper and set aside.
- In a large mixing bowl, combine your dry ingredients and mix well. In a separate bowl, combine your wet ingredients and mix well.
- Combine the dry and wet ingredients and mix very well. If the batter is too thick/crumbly, add the extra 1/4 cup of pumpkin. Fold through your chocolate chips.
- Form 8 large balls of cookie dough (or 16 small ones) and place on the lined tray. Press each ball into a cookie shape.
- Bake for 12-15 minutes (vegan and gluten-free option) or 20-25 minutes (keto and paleo option), or until cookies have firmed up.
- Remove from the oven and allow cookies to cool completely.
Posting Komentar untuk "Keto Pumpkin Breakfast Cookies"