Cookies for breakfast? And they are pumpkin spice? Be still my autumnal heart.
With these breakfast cookies, you can delight in harvesting a feeling of abundance and joy without any extra sugar.
Imagine yourself strolling through a pumpkin patch on a crisp fall morning as you snuggle up under a warm blanket with a cup of your favorite tea and one of these delicious gems.
pumpkin spice breakfast cookies
- 1/2 cup + 2-4 Tbsp coconut flour [see note]
- 1/2 cup crystallized sweetener [of choice, i.e. Lakanto]
- 1 1/4 tsp baking powder
- 1/2 tsp sea salt
- 1/2 tsp ground cinnamon
- 1 1/2 tsp pumpkin pie spice
- 1/2 cup pumpkin puree
- 4 large eggs
- 1/2 cup coconut oil [melted]
- 1/2 tsp vanilla extract
- 1/3 cup dark chocolate chips [of choice]
Preheat oven to 350°F and line a baking sheet with parchment paper.
Add 1/2 cup + 2 Tbsp coconut flour, crystallized sweetener [of choice],baking powder, salt, cinnamon and pumpkin pie spice to a large bowl.Stir to combine.
Then, to a separate, smaller bowl, add pumpkin puree, eggs, melted coconut oil and vanilla extract. Whisk until thoroughly incorporated.
Next, add wet ingredients to dry ingredients.
Gently fold in chocolate chips with a spatula, and add more coconut flour [if necessary, see note].
Then, form into balls and place on prepared baking sheet.
Bake for 18-20 minutes, or until firm to the touch.
Allow to cool slightly before enjoying!
Coconut flours vary in density - if the batter is not thick enough to roll into balls, add more coconut flour in step 5, 1 tsp at a time until desired consistency is reached [up to 2 Tbsp coconut flour].