Pumpkin Harvest Breakfast Cookies

Pumpkin Harvest Breakfast Cookies

Made with leftover almond pulp, they’re the perfect sustainable treat!

Ingredients

  • 1/2 cup homemade almond pulp⠀
  • 1/3 cup Nuttzo Peanut Pro (or other nut butter)
  • 1/3 cup pumpkin purée ⠀
  • 1/4 cup honey⠀
  • 1 egg⠀
  • 1 tsp vanilla⠀
  • 3 tbsp ground chia⠀
  • 1/2 cup oat flour⠀
  • 2 scoops collagen (optional)⠀
  • 1/2 tsp baking powder⠀
  • 1 tsp pumpkin pie spice⠀
  • 2 tsp cinnamon⠀
  • 1/2 cup rolled oats⠀
  • 2 small carrots⠀
  • 1 apple⠀
  • 1/3 cup pumpkin seeds⠀


Directions

  1. Preheat oven to 350 degrees⠀
  2. Mix together the wet ingredients⠀
  3. Combine the dry in a separate bowl, then add to the wet⠀
  4. Grate the carrot and apple⠀
  5. Fold into the batter along with the pumpkin seeds⠀
  6. Scoop into a lined baking sheet and press down slightly⠀
  7. Bake for about 15 minutes⠀
  8. Enjoy with a cold glass of homemade almond milk!

Recipe and image contributed by @sunflower_inthecity

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