
Facile

Pumpkin Spice Breakfast Cookies
8 minutes
Préparation
15 minutes
Cuisson
369 kcal
Par portion
Ingrédients pour 1

1/4 cup
Amaranth

2/25 cup
Citrouille en conserve

1/6
Œuf

1/4 càs
Miel (liquide)

1/8 cup
Poudre d'amande

1/25 cup
Noix de pécan

2/5 càs
Huile de coco

2/25 càc
Pumpkin pie spice

2/25 càc
Bicarbonate de soude
Ustensiles
Four, Plaques de cuisson, Moule à manqué, Casserole
recette
- Étape 1
Preheat the oven to 350ºF. Heat a dry frying pan over medium-high heat. Add the amaranth & continuously shake the pan to allow the amaranth to pop. Once most of the amaranth is popped, about 2-3 min, remove the pan from the heat. - Étape 2
In a large mixing bowl, add the canned pumpkin, coconut oil, eggs & honey. Whisk until thoroughly combined. - Étape 3
To the bowl, add the almond flour, baking soda, pumpkin pie spice, chopped pecans & popped amaranth. Fold the dry ingredients into the wet until just combined. - Étape 4
On a parchment paper lined sheet tray, drop scoops of the dough, leaving about 1 inch space in between each. Gently flatten the dough with a spoon so the cookies bake evenly. Top with additional chopped nuts & popped amaranth if you have any. - Étape 5
Bake the cookies at 350ºF for 15-17 min or until they are lightly browned & set. Serve with your favorite fall drink & enjoy!
Astuce recette
Using quinoa instead of amaranth? No problem! The steps for popping quinoa are the same!