Pumpkin Breakfast Cookies

Busy mornings can make it hard to have a healthy breakfast. Bake these fall-friendly breakfast cookies the night before then grab-and-go on your way to start your day.

Ingredients

• 1 cups (130 g) rolled oats
• 1 cups (150 g) almond flour
• 3 Tablespoons (45 ml) maple syrup
• ¾ cup (135 g) dried apricots
• 1 cup (245 g) pumpkin purée
• ½ cup (120 ml) water
• 2 Tablespoons (15 g) cacao nibs

Directions

1. Preheat oven to 350°F. Line two cookie sheets with parchment paper.
2. Fit the Food Processor with the Multi-Use Blade. Place all ingredients in the order listed into the Vitamix container and secure the lid. Pulse 6 times, stop and scrape down the sides of the work bowl. Pulse another 6 – 8 times until all of the ingredients have been combined together.
3. Scoop the dough from the work bowl onto the prepared sheet trays. Wet fingers with a bit of water and flatten cookies into 3 inch rounds. Bake in preheated oven for 12 – 15 minutes, or until slightly golden brown. Let cool and enjoy.

Notes

Maple syrup is one of our favorite fall flavors but you can switch it our for homemade date syrup or another sweetener of your choice.

Nutrition

1 serving (47g)

• Calories: 120

• Total Fat: 5g

• Total Carbohydrate: 15g

  • Dietary Fiber: 3g
  • Sugars: 6g

• Protein: 3g

• Cholesterol: 0mg

• Sodium: 0mg