Pumpkin Breakfast Cookies Recipe - Homebody Eats

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor while reducing saturated fat.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate offers health benefits with less sugar.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide similar crunch and nutrition.

Add 1-1/2 cups of almond flour and 1/2 cup of coconut flour to a mixing bowl.

Add 1-1/2 teaspoons of ground cinnamon, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/2 teaspoon of fine sea salt to the bowl.

Whisk the dry ingredients until everything is combined.

In another bowl, combine 1 cup of canned pumpkin puree, 1/4 cup of honey, 2 tablespoons of melted coconut oil, 1 egg, and 1 tablespoon of vanilla extract.

Stir the wet ingredients until everything is combined.

Slowly incorporate the dry ingredients into the wet mixture until combined, resulting in a thick dough.

Stir in 1/2 cup of chocolate morsels until evenly combined.

Prepare a parchment-lined baking sheet and use a 3 tablespoon cookie scoop to portion out the dough.

Flatten each ball of dough into a 1/2 inch tall circle using your hands.

Place the remaining 1/4 cup of chocolate morsels on top of the cookies for presentation.

Bake in a preheated oven at 350°F for 17 to 20 minutes until slightly browned.

Allow cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens