Pumpkin Breakfast Cookies | Easy Healthy Vegan Cookie Recipe

Pumpkin Breakfast Cookies | Easy Healthy Vegan Cookie Recipe

These Pumpkin Breakfast cookies are dairy free, gluten free, and egg free. They’re good as a fast breakfast, nice for lunch containers and make a scrumptious (vegan) afternoon snack.

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PUMPKIN BREAKFAST COOKIE RECIPE
1 cup fast oats
1 cup rolled oats
1/three cups floor flax seeds
1/three cup chopped walnuts
1/three cup chocolate chips (be sure to purchase dairy free if you wish to hold recipe vegan)
1/three cup dried cranberries
1/2 cup pumpkin puree
1/Four cup maple syrup
1/three cup melted coconut oil
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1 teaspoon baking powder
1/Four teaspoon kosher sea salt

Preheat your oven to 350ºF.

Line a rimmed baking sheet with a silat mat, parchment paper or flippantly coat with cooking spray.

In a big bowl mix all of the components and gently stir till you have got a thick, sticky batter.

Scoop a heaping tablespoon of the batter into your fingers free kind your cookie. They don’t unfold a lot within the oven so be sure to have created a spherical flat disc-like cookie form (see video for instance).

Get 12 cookies in your tray and bake for 15 minutes. Cool and luxuriate in!

Cookies will last as long as one week saved in an hermetic container within the fridge.

Vitamins per cookie: Energy: 135; Whole Fats: 0g; Saturated Fats: 4.6g; Ldl cholesterol: 0mg; Carbohydrate: 14.4g; Fiber: 2g; Sugars: 6.6g; Protein: 2.2g

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