These morning cookies are prepared with nutritious ingredients such as oats, chia seeds, coconut, maple syrup, and chocolate chips. A fantastic breakfast for making ahead!
Ingredients
1 cup (100g) of rolled oats
55g (½ cup) coconut flakes
40 grams (1/4 cup) chia seeds
125g (½ cup) pumpkin purée
75 grams (1/4 cup) desired nut or seed butter
80g (¼ cup) maple syrup
1 tbsp pumpkin pie spice
1 tsp baking powder
¼ tsp salt
1 tsp vanilla 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 flour. 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.
