Pumpkin breakfast cookies

These morning are prepared with nutritious ingredients such as oats, chia seeds, , maple syrup, and chips. A fantastic breakfast for making ahead!


1 cup (100g) of rolled oats

55g (½ cup) coconut flakes

40 grams (1/4  cup) chia seeds 

125g (½ cup) purée

75 grams (1/4 cup) desired nut or seed butter

80g (¼ cup) maple syrup

1 tbsp pumpkin spice

1 tsp

¼ tsp salt

1 tsp extract

45g (¼ cup) chocolate chips (or chopped pecans works well, too)

How to prepare it

Set the oven temperature to 180°C/350°F/Gas 4. Blend oats, coconut, and chia seeds in a food processor. Process until reduced to fine fragments, but not . Add the pumpkin, nut butter, maple syrup, seasoning, baking powder, salt, and vanilla extract. Process until a sticky dough is formed.  Add chocolate chips and briefly process until barely blended. Roll into balls (about 1-1.5 tbsp of dough per cookie). Place on a baking sheet lined with parchment paper and lightly flatten with your hands. Bake for 15 minutes, or until the edges on the bottom are golden brown. Cool for a minimum of 15 minutes. Keep leftovers in an airtight jar in the refrigerator for up to one week, or freeze for extended storage.

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