My kids were super excited to have cookies for breakfast and you don't have to feel guilty. These are a great addition to your breakfast repertoire. Don't let the name fool you, though. They are a great after school snack, too!
Ingredients:
¼ C pureed pumpkin
¼ C pureed pumpkin
½ C almond butter
½ C honey
1 t vanilla
1 C almond meal/flour
1 t cinnamon
¼ t baking soda
½ C walnuts or pecans, or whatever you'd like
1 t vanilla
1 C almond meal/flour
1 t cinnamon
¼ t baking soda
½ C walnuts or pecans, or whatever you'd like
½ C dark chocolate chips or any dried fruit, optional
Directions:
- Preheat oven to 350˚ F and line a cookie sheet with parchment paper
- Combine all wet ingredients together
- Add dry ingredients and combine thoroughly
- Scoop batter onto prepared cookie sheet
- Bake approximately 10-15 minutes, according to thickness
- Cool 2 minutes and transfer to cooling rack
