Pumpkin Breakfast Cookies [Food Processor Attachment]
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.
This is for the Food Processor Attachment only
Ingredients
- 1 ¼ cups (130 g) rolled oats
- 1 ¼ 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
- Preheat oven to 350°F. Line two cookie sheets with parchment paper.
- 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.
- 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.
Chef's 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.