Pumpkin Spice Breakfast Cookies
Give a review!Cookies for breakfast? YES! These are gluten-free & full of nutrients :-)
Ingredients
Utensils
Oven, Stovetop, Sheet Tray, Pot (small)
recipe
Step 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.
Step 2
In a large mixing bowl, add the canned pumpkin, coconut oil, eggs & honey. Whisk until thoroughly combined.
Step 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.
Step 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.
Step 5
Bake the cookies at 350ºF for 15-17 min or until they are lightly browned & set. Serve with your favorite fall drink & enjoy!
Using quinoa instead of amaranth? No problem! The steps for popping quinoa are the same!
- Phoebe, Food Editor
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 369 cal. |
| Fat | 19 g |
| Carbohydrates | 40 g |
| Protein | 12 g |
| Fiber | 6 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Pumpkin Spice Breakfast Cookies" contains 369 Energy, 19 g of Fat, 40 g of Carbohydrates, 12 g of Protein, 6 g of Fiber.
Retrieving reviews...
