Pumpkin Spice Breakfast Cookies

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!