Healthy Low Sugar Pumpkin Breakfast Cookies
These healthy breakfast cookies are purposefully not too sweet – it’s breakfast! You can always add more maple syrup if you like. The LF safe serving size is 2 cookies. If you want to eat more, simply sub ½ cup peanut butter for almond butter or use all peanut butter. This recipe is also great with banana if you don’t have any pumpkin puree on hand! If you don’t have pumpkin pie spice, you can sub1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg and ¼ teaspoon ground cloves.
Servings 24 cookies
Ingredients
- 1 cup unsweetened pumpkin puree
- 1 cup unsweetened almond butter
- ¼ cup melted coconut oil at room temperature
- 2 large eggs or flax eggs
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 cups almond flour
- ¼ cup unsweetened finely shredded coconut
- 1/2 teaspoon pumpkin pie spice (see note)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1/3 cup chopped pecans
- 2 tablespoons cacao nibs optional
Instructions
- Preheat the oven to 325 degrees F.
- Line 2 baking sheets with parchment paper.
- In a large mixing bowl, beat the pumpkin with the almond butter, coconut oil, eggs, maple syrup, and vanilla until smooth.
- Fold in the almond flour, coconut, pumpkin pie spice, baking soda, and salt. Mix until just combined. Stir in the pecans and cacao nibs, if using.
- With a cookie scoop or rounded tablespoon, portion the cookies onto the tray spaced 1 inch apart. You should have a dozen per sheet.
- Transfer the tray to the oven and bake the cookies for 15 minutes, swapping the trays from top to bottom halfway through, or until firm and golden around the edges. Remove from the oven and allow to cool on the pan or a wire rack completely.
- Store in an airtight container in the fridge for up to a week.