Maple Pumpkin Breakfast Cookies
Soft, cake-like cookies made with pumpkin puree, almond butter, and warm spices, ready in under 30 minutes for a quick breakfast.
Ingredients
- 1 cup pumpkin puree unsweetened, 245g
- 1 cup smooth almond butter 250g
- 1/4 cup melted coconut oil 50g
- 2 large eggs
- 2 tablespoons pure maple syrup 30ml
- 1 teaspoon vanilla extract
- 2 cups blanched almond flour 192g
- 1/4 cup unsweetened shredded coconut finely shredded, 20g
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup chopped pecans 40g
- 2 tablespoons chocolate chips or cacao nibs (optional) 25g
Instructions
- Preheat your oven to 325°F (165°C). Line two large baking sheets with parchment paper.
- In a large bowl, whisk together the pumpkin puree, almond butter, melted coconut oil, eggs, maple syrup, and vanilla extract until the mixture is smooth.
- Add the almond flour, shredded coconut, pumpkin pie spice, baking soda, and salt to the bowl. Stir with a spatula until just combined. Do not overmix.
- Fold in the chopped pecans and chocolate chips, if you're using them.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 1-2 inches apart. You should get about 12 cookies per sheet. These cookies do not spread much.
- Bake for 15-18 minutes, rotating the sheets halfway through. The cookies are done when they are firm to the touch and lightly golden on the bottom. Since this recipe contains eggs, ensure the cookies are cooked through.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
Since this recipe contains eggs, ensure the cookies are fully cooked and firm before eating. An internal temperature is difficult to measure in a cookie, so rely on the visual and texture cues in the instructions.
Use pumpkin puree, not pumpkin pie filling. Pie filling is pre-sweetened and spiced, which will alter the recipe's flavor and sweetness.
For a vegan version, you can try substituting the two large eggs with two flax eggs. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for 5 minutes to thicken.