Treat yourself to a satisfying cookie.. for breakfast. This recipe is appropriate for people following gluten-free, vegan, and Paleo diets. Makes about 20 cookies
Ingredients:
1 1/2 C almond meal or almond flour
1/3 C unsweetened coconut flakes
2-3 tsp pumpkin pie spice
1 tsp cinnamon
Dash of nutmeg
1 tsp baking soda
1 TB chia seeds, soaked in 1/4 cup of water for 10 minutes (this will create a chia gel)
1/2 C pureed pumpkin
1/2 C almond butter (no sugar added)
1 TB vanilla
1/3 C honey or maple syrup
1 TB freshly grated ginger
1/2 C walnuts, broken into small pieces
1/2 C dried currants (or raisins or other dried berry)
Directions:
- Preheat oven to 375 degrees.
- Combine dry ingredients in a large bowl. Make a small well in the middle and add all the wet ingredients. Using an electric mixer, mix all ingredients until they are fully combined.
- Add walnuts and dried currants and gently mix them in using a large spoon. Line a baking sheet with parchment paper and spoon out cookies to a size of your liking. Smoosh the cookies so they are flat – they won’t rise like other cookies.
- Bake for 12-15 minutes and let cool, then dig in!
This great recipe is courtesy of my friend, Julia Sarver.