I have a confession to make... I may have found a cookie that I can't keep my hands off! I just knew that when my kitchen was dancing with the delightful smells of Fall spices that I was in trouble. Coming up with Fall recipes hands down is one of my favorite things and where I feel my creativity really shines. Just ask anyone that has purchased my Fall Detox program and they will tell you just how tasty those recipes are!
If you’re like me, breakfast can grow old quickly… I mean, how many bowls of oatmeal, pancakes or toast can a person have?! That’s why I decided to play around with a fun breakfast cookie recipe to spice things up! Paired with a healthy protein (eggs, protein shake, all-natural chicken or turkey sausage) these cookies make a well-rounded meal! Plus, you can say “I had cookies for breakfast!” and do so guilt-free!
PUMPKIN SPICE BREAKFAST COOKIES
Makes 20 cookies. Per cookie: Calories 100, Protein 3g, Carbs 10g, Fat 7g
DRY INGREDIENTS
1 Cup Almond Flour
¾ Cup Oats
½ Cup Shredded Unsweetened Coconut
¼ Cup Dried Cherries (you can also use dates, raisins, dried apples or cranberries)
¼ Cup Protein Powder (I used The Firicano Whey Chocolate Protein Powder)
1 tsp Pumpkin Pie Spice
¼ Cup of Enjoy Life Dairy Free Mini Chips
Dash of Salt
WET INGREDIENTS
½ Cup Pumpkin Puree (not pie filling)
¼ Cup Agave
¼ Cup Melted Coconut Oil
DIRECTIONS
Preheat oven to 350.
Line a cookie sheet with parchment paper.
Mix together in a large bowl the dry ingredients.
Put coconut oil in a small bowl and put into the microwave for 20 seconds to melt. Add the rest of the wet ingredients and mix well.
Add wet ingredients to dry ingredients.
Evenly spoon dough onto baking sheet and gently press down. (I use this tool for all my cookies.)
Bake for 17 to 20 min.